Celiac.com 05/26/2016 - Apple pie is one of those classic desserts that really takes me back to when my children were little. I remember making apple pie with my daughter repeatedly. I would make a "healthier" version of the pie with maple syrup instead of sugar. This was long before being diagnosed celiac and long before cutting out grains from my diet. This gluten-free and dairy-free apple pie recipe is extra special as it is a raw recipe.
There are many health benefits to eating raw foods. When you heat food past a certain temperature it lowers the nutritional value of the food. Now this doesn’t mean you need to go eat a whole head of raw broccoli. In fact, that would probably give you a pretty bad stomachache and some major stomach bloat. Just be sure to eat a certain share of your food items raw so you get all of the benefits they have to offer.
1 ½ cups pecans (pieces or whole)
2 teaspoons honey
1 ½ tablespoons cinnamon
1 ½ tablespoons carob powder
½ tablespoon date sugar
Apple Pie Sauce Ingredients:
½ teaspoon clove, ground
2 teaspoons cinnamon
¼ teaspoon allspice
2 teaspoons vanilla extract
½ cup cashews, soaked 3 hrs
1 teaspoon orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)
¼ teaspoon cardamom
¼ cup currants (or raisins)
¾ cup water
1 tablespoon date paste
½ teaspoon salt
Coconut Whipped "Cream" Ingredients (Prepare third):
3 medium young Thai coconuts, meat only (3/4 to 1 cup meat total)
½ cup coconut oil, firm (best to use Raw Skinny Coconut oil!)
â…› cup honey or to taste
2 tablespoons vanilla extract
¼ teaspoon salt
Apple Filling Ingredients (Prepare last):
4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)
½ teaspoon sea salt (brings out the sweetness)
1 tablespoon lemon juice
1. Grind first set of ingredients in a food processor until finely textured, but don’t over grind or else they’ll release too much moisture (about 15-20 seconds of grinding depending on equipment).
2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.
3. Dehydrate for 4-5 hours, and reserve extra for later use on topping.
Apple Pie Sauce Instructions:
4. Using a very high-powered blender, blend all of the apple pie sauce ingredients until very smooth.
5. Keep the mixture reserved in the blender for later use.
Coconut Whipped "Cream" Instructions:
6. Blend all the ingredients in a high-powered blender until very smooth.
7. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)
Apple Filling Instructions (Prepare last):
8. Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces into a chunky consistency.
Apple Pie Assembly:
9. Re-blend the apple pie sauce on a continuous run for 1-1 ½ minutes to warm the mixture.
10. While blending, in a serving casserole dish (1-cup size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.
11. Spoon 2-3 tablespoons of the crumble over the apple.
12. Add a dollop of the Coconut Whipped "Cream" over the crumble and add a dash of nutmeg or add some dairy-free ice cream and some homemade chocolate syrup (no sugar), as I did in the above recipe.