Vegan and gluten-free tarte tatin


Crust ingredients:

  • 1/3 cup puffed quinoa
  •  1 tsp coconut butter (or coconut oil)
  • 2 tsp rice syrup

Filling ingredients:

  •  1 apple
  • 1/4 tsp vanilla extract
  •  1/4 tsp cinnamon powder
  •  1 tsp coconut oil
  •  1 tsp maple syrup

For topping:



  1. Prepare the crust: in a bowl, combine the puffed quinoa, melted coconut butter and rice syrup. Toss using a spatula until all the quinoa is well coated and form a sticky mixture.
  2.  Using your hands or a spatula, forms circles the size of the tatin on baking paper. Using the bottom of a flat container, flatten the circles to get an even layer. Freeze while you prepare the filling.
  3. Preheat your oven at 350°F.
  4. Peel and cut the apple in thin quarters. In a bowl, combine the apple quarters with the vanilla
    extract and cinnamon. Toss to evenly coat the apple.
  5. Melt the coconut oil and mix with the maple syrup. Divide the mixture in two and spread in the
    bottom of two muffin moulds.
  6. Arrange the apple quarters in the muffin moulds, trying not to leave empty spaces. They must
    be very tight.
  7. Cover the moulds with baking paper and bake for 25 minutes, until the apples are well golden.
  8. Remove from the oven and allow to cool down at least 20 minutes before removing from the
  9. Assemble the tarte Tatin: remove the crusts from the freezer. Put the baked apple piece on
    top. Sprinkle some more cinnamon on top.
  10. Remove the top chocolate shell of a MiiRO ice cream. With a spoon, scratch the ice-cream to
    form a scoop. Place the ice cream scoop on top of your taste Tatin. You can add some chunks of chocolate shell on top.


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