Ingredients: 150 g spelt flour 20 g ground almonds ½ teaspoon vanilla ½ teaspoon baking powder 2 tablespoons coconut oil (solid) 5-7 tablespoons cold water Filling: 2 large apples 50-70 g coconut 1/3 teaspoon vanilla powder 1 apple cut into slices (for the top) maple syrup Mix together spelt flour, almond, vanilla, baking powder and coconut oil (in a solid condition). Rub all the ingredients between your hands and fingers (it feels like you are playing with sand). Add cold water and knead the dough. Flatten into a disk and refrigerate for half an hour. For the filling: Peel two large apples and grate them. Add coconut, vanilla powder and mix well. There is no need to drain the grated apples! Take the dough out of the refrigerator and leave it on the room temperature for about 10 minutes (coconut oil gets really hard therefore is quite impossible to roll out the dough). Place it on a floured surface and using a wooden pin roll out the dough. Use your fingers, too. If the dough breaks, just put it back and stick it with a little bit of water. Lay the dough into a tart pan and fill it with apple coconut filling. Decorate the top of the pie with apple slices. Bake at 175 C for about 35-40 minutes. When baked brush it with some maple syrup. Serve with whipped coconut cream.