Apple Pie Tartlets

These are vegan/plant-based, gluten-free and contain no-oil. Perfect fresh out of the oven or even chilled from the fridge (for up to three weeks.) This recipe serves 8.

Ingredient List:
- 1 can (15 oz.) cannellini beans (also known as great northern beans) or dry beans yielding 1 1/2 cups cooked
- 2 TB aquafaba + 1 tsp
- 1/4 cup + 1 TB brown sugar or coconut sugar
- 1 TB + 1 tsp vanilla extract
- 2 lemons
- 3 TB maple syrup
- 2 tsp salt + a pinch
- 2 1/2 cups dry oats
- 1 tsp baking soda
- 3 1/2 tsp cinnamon
- 2 tsp apple cider vinegar
- 4 Pink Lady/Honeycrisp apples
- 4 cups water
- 2 tsp corn starch or potato starch

DIRECTIONS:

Liquid portion of crusts:

1. Soak in water overnight 1 cup of dry cannellini (great northern) beans. Or use 1 (15 oz.) can of beans and skip to the third step.
2. Cook beans in 3 cups of water in an Instant Pot (normal pressure for 22 mins) or in a pot for three hours (bring to boil and then simmer over low heat, covered). Skip this step if you are using canned beans.
3. Add 1 1/2 cups of strained, cooked beans, or one whole can (including 2 TB aquafaba or bean liquid) to a food processor.
4. Add 2 tsp vanilla extract, 2 TB maple syrup, 2 tsp apple cider vinegar and the zest and juice of one lemon.
5. Process until smooth and pour in a medium size bowl.

Dry mix for crusts:
1. Grind two cups of oats in a food processor until fine.
2. Add 1 tsp baking soda, 1 1/2 tsp ground cinnamon, 1 tsp salt and 1/4 cup packed brown sugar (or coconut sugar).
3. Stir until combined and add to liquid mixture, folding together until just incorporated.

Apple filling:
1. Peel, slice and nearly-dice four Pink Lady/Honey Crisp apples.
2. Add apples to a two-quart saucepan and the following: 1 cup water, 2 tsp ground cinnamon, 1 TB brown sugar or coconut sugar, 1 tsp salt, zest and juice of 1 lemon and 2 tsp corn starch or potato starch.
3. Simmer covered for 20-25 minutes.

Tartlet topping:
1. Add half-cup whole oats to a small mixing bowl. Mix in: 1 tsp vanilla extract, 1 TB syrup/liquid from apple filling, pinch of salt, 1/2 tsp ground cinnamon, 1 tsp aquafaba (optional).

Making the assembled crusts:
1. In non-stick ramekins or silicone cupcake holders, drop 2-TB size spoonfuls of batter and press into a crust shape, along the bottom and sides of each portioned container.
2. Bake for 12 minutes at 375 degrees (F).
3. When finished baking, remove from silicone molds or form pan and place upright on a lined cookie sheet. Scoop apple filling into each crust shape. Add tartlet topping to each tartlet.
4. Place cookie sheet in oven for an additional 8 minutes of baking at 375 degrees (F).
5. When you remove the pan from oven, have tartlets rest on the cookie sheet for 5-10 minutes before placing on a cooling rack. Enjoy!



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