Apple pie with lemon millet pudding (gluten free, vegan)


Lately the day is too short for me. This confusion with coronavirus and school caused a mess in my schedule. Although I try to stay normal I find it difficult. Last saturday a baked such a delicious apple pie with lemon millet pudding and wanted to post it immediately. I even didn’t have any time to focus on this task. All the time something. By the way, If I had a piece of this delicious apple pie at the moment I would be in heaven. The taste takes me into another dimension, makes me feel relaxed and glad. I eat that with my eyes!



  • 220g shredded coconut butter*
  • 15g gold flaxseeds
  • 100g dates
  • 50g maple syrup
  • 230g full fat coconut milk (I used Thai coco)
  • 1 tsp vanilla sugar (or vanilin sugar)
  • 15g gluten free baking powder
  • a big pinch of salt
  • 1 tsp ceylon cinnamon
  • 100g potato starch
  • 150g oats
  • 100g teff flakes
  • 50g raw buckwheat groats


  • 1kg apples
  • juice of 1 lemon BIO
  • 2 tsp ceylon cinnamon

Lemon millet pudding:

  • 200g dry millet groats (600g cooked)
  • 100g maple syrup
  • 1 lemon BIO ( 50g juice and zest)
  • 100g full fat coconut milk (I used Thai coco)

shredded coconut butter* – do it yourself very easy. Put shreded coconut in a high-speed blender and process untill smooth. Don’t overheat your butter. If temperature raises to much let it cool and try blending again few minutes later.


  1. Prepare a cake tin 28cm (or 26cm), lining it with baking paper.
  2. Preheat oven to 170°C with bottom heater mode without circulation.
  3. Clean 2 lemons with dishwashing liquid and sponge, pour with boiling water, grate the zest of one finely and squeeze the juice, second only juice.
  4. Rinse millet groats with warm and cold water alternately until clean. Cook millet in filtered water excess. Drain and set aside to cool.
  5. Make flour of flakes and groats, transfer to another dish and set aside.
  6. Make  shredded coconut butter in a high speed blender – see tip (I use TM5). Add flaxseeds and grind with shreds.
  7. Add dates, maple syrup, full fat coconut milk, vanilla sugar, salt, baking powder, cinnamon, flours and starch. Knead the dough. Divide in two parts (70% and 30%). Smaller part coat with cling film and put into the freezer.
  8. Place the bigger part of the dough in a prepared cake tin and flatten with palms pressing down firmly and evenly to the bottom.
  9. Grate apples coarsely. Add 2 tea spoons cinnamon and juice of 1 lemon. Transfer to a tin with dark layer and flatten with spoon.
  10. Put cooled millet in a high speed blender. Add  juice of 1 lemon and zest, maple syrup and coconut milk. Blend until smooth. Transfer to a tin with apples and spread over the top.
  11. Take out the rest of the dough from a freezer and grate coarsely on the top of the cake.
  12. Put your tin in an oven and bake fo about 40 minutes.  Mine this time was a little bit too long in an oven and crumbles too much, should be golden on the top. Apple pie is the best on the next day after staying in the fridge overnight.

Enjoy your meal!

Do you like the post?

Like and follow my facebook page ( First click Like! and then set “display first” in follow options.

Also check out my Instagram (

Leave a comment!

Please share with the button below!

Leave a Reply

Your email address will not be published. Required fields are marked *