Food

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Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 15 to 20 minutes, until tender when pierced with a fork. Remove and cool completely.

Preheat oven to 350°F (180°C). Line a baking tray with baking paper.

Measure out 1 cup of steamed potato and add to a medium-sized mixing bowl. Add the coconut sugar and mash until smooth and lump-free. Add the cassava flour and mix/knead until you get a uniform, smooth dough that’s not sticky. Add more flour or a bit of water to reach this consistency.

To make the filling, combine the diced apple, coconut or pure maple sugar, cinnamon, lemon juice and tapioca or potato starch in a small bowl. Stir until evenly mixed.

To make the hand pies, roll out the dough to about ¼ inch thick between two sheets of baking paper. Cut circles about 4 inches in diameter.

Brush the pies lightly with maple syrup, then bake for 25 to 30 minutes, until browned on top, flipping half way. Cool for 5 minutes before serving.

Ingredients:

Dough:

2-3 potatoes, peeled and chopped (yields 1 cup steamed potato)
2 tbsps coconut sugar
½ cup cassava flour, more if needed
1-2 tbsp pure maple syrup, for brushing
Filling:

1 cup diced apple
2 tbsp coconut or maple sugar
¼ tsp cinnamon
½ tsp lemon juice
1 tsp tapioca or potato starch