I am not that fond of the classic Apple Pie at all. When everyone gets excited about apple pie and ice cream in winter I kinda just go "Meh!". Some how, I do like Apple Crumbles though! Weird right? The cinnamon and apple and the crunch... mmmm! That's more me! So the version Nida brings to us today definitely sounds enticing even if unusual at first glance. Don't be afraid to try something new and out of your comfort zone. We do it every day! W.P
Because I'm feeling like apples, dessert, and a little crunch mixed with softness... Apple Pie Crumble it is!
I know you love the real thing just as much as I do, but when I saw this and tasted it, it was a whole another kind of heaven on earth! Believe it or not, this dish in raw form is one of the best things you might eat before an activity requiring high energy. The nuts and quinoa give you plenty of protein to sustain and the apples along with the dates help supply natural sugar. It seems long/tedious but it was actually quite simple. Everything outside looks so green and fresh with spring, why not place a platter of this on your table this spring?
Yield: 10 servings
What you need:
1. Begin with the pie crust by soaking the hazelnuts and cashews for 20 minutes.
2. Slice the apples with a mandolin and let them marinate with the lemon juice, cinnamon, nutmeg, ginger and coconut or maple syrup for 30 minutes.
3. Drain the pie crust nuts, then combine in a food processor with the dates, vanilla and cinnamon. Pulse until it sticks together and is fine. Use coconut oil to coat your pan, then mold the pie crust and put it in the freezer for 20 minutes.
4. For the topping, put the hazelnuts, cashews, quinoa and cranberries into a food processor and pulse until fine.
5. Drain the pie filling, then pour filling into your pie crust and sprinkle the crumble on top.
hat tip: kriscarr
hAPPY eATING & kEEP sMILING
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