Apple pie – raw food

Time

6 hrs 27 min

SErves

8

Calories

419 kcal

Carbs

39g

Protein

4g

Fat

26g

Ingredients

For the apple pie base

  • 1 baking pan Ø 18 cm
  • 175 g mixed nuts of your choice (e.g. pecans, almonds, hazelnuts)
  • 150 g dried figs (alternatively dates)
  • 20 grams of coconut oil

For the cream

  • 675 g cored apples (approx. 5 pieces)
  • 1 organic lemon – ½ teaspoon zest + all the juice
  • 80 g dried figs
  • 90 g coconut oil
  • 9 g (approx. 2 level teaspoons) psyllium husk powder
  • 1 level teaspoon of cinnamon powder
  • ¾ tsp vanilla powder
  • ½ tsp cardamom powder

For the set

  • 1 apple (approx. 150 g) – cut into thin wedges
  • 1 tbsp chopped pistachios
  • some mint leaves

Instructions

This juicy, nutritious and extremely tasty apple pie is made entirely without flour and sugar, and it is not baked. A pure raw food treat!

Step 1

For the apple pie crust, put all the ingredients in a high-performance blender and mix to a coarse-grained mass.

Step 2

Line the bottom of the cake tin with baking paper, spread the mixture evenly over it and press down. Then put it in the fridge.

Step 3

Rinse the blender jar briefly and add all the ingredients for the cream – except for the psyllium husks and lemon zest.

Using the pestle, puree the whole thing for a few minutes until you get a smooth cream.

Then add the lemon zest and the psyllium husks and mix in briefly.

Step 4

Take the base out of the fridge and spread it evenly with the cream.

Then carefully slide the cake tin onto the work surface to squeeze out any air that is still in the cream.

Step 5

Then chill the cake for approx. 6 hours.

Step 6

Before serving, garnish the apple cake with the apple slices, mint and pistachios and enjoy.

Apple pie
© ZDG/nigelcrane

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