• Spiced Quinoa Crust and Crumble
• Preheat oven to 350˚F.
• Mix the dry ingredients in a medium bowl, including the spices. Add coconut oil and mix with a fork or pastry blender until crumbly. Add the water, a little at a time, tossing with fork to distribute. Add the vinegar. The ‘crumbs’ should hold together when pressed but not form a wet dough.
• Set aside ¼ cup of crumbs for the topping. Press remaining mixture evenly across base of small tart shells 3" in diameter. The dough should go slightly up the sides of the tins. Chill in the refrigerator for 10 minutes.
• Once chilled, bake the pastry base in a preheated oven for 8-10 minutes or until just golden around the edges. Remove from oven and reserve for filling.

Apple Filling

• Place sliced apples, lemon juice, butter, and dates in a saucepan over medium heat and cook until the apples soften, 10 minutes, stirring once or twice to prevent apples from burning, and so they cook evenly.
• Mix together tapioca flour, spices, salt, water and vanilla. Pour over the apples, remove from the heat, and stir until the filling thickens.
• Divide the apple filling between the four tarts, and spread evenly around the baked base. Top with reserved crumble mixture and sprinkle with extra sugar, if using. Return to oven and bake for 10 - 15 minutes or until the topping is golden.
• Cool the Apple Crumble completely in tin, remove sides and serve.