Raw Apple Pie with Coconut Almond Crust
From: The Vegan Pact
Crust
1 1/4 cup raw almonds
1 1/4 cup shredded coconut
2/3 cup dates
2 tbsp liquid sweetener (honey, agave, maple syrup)
1 tbsp olive oil
Filling
5 apples, peeled and sliced thin (use whatever you’d like-we used Granny Smith)
1 apple, peeled and chopped
1 cup dates, soaked for one hour
1 orange, peeled and seeded
1 tsp pure vanilla
1 tsp cinnamon
1/4 tsp nutmeg
- For the crust, pulse almonds and coconut in a food processor until fine
- Add oil, dates and liquid sweetener and continue pulsing until the mix is moist and crumbly
- Push crust evenly into a 9 inch pie dish, reserving about 1/2 cup of the crust mixture for topping
- For the filling, blend the one chopped apple, soaked dates, orange, vanilla, cinnamon and nutmeg in a blender until smooth and creamy (add a little water if it’s too thick)
- Toss blended mix with sliced apples and layer into pie dish
- Top with reserved crust mix and refrigerate before serving
Other cooking this past weekend was an oil free roasted red pepper & green chili hummus. You could make this less the green chilies, but we like a little kick in our food. If you have not tired roasting your own red peppers I suggest you try (see how under recipe), it is really EASY to do.
Ingredients
2 15.5 Cans of Chick Peas (Garbanzo Beans)
3 whole red bell peppers (substitute about 1 cup chopped jarred roasted red peppers)
2 T. Garlic (I use canned)
7 oz. Diced Green Chilies
1 T. Soy Sauce (low sodium)
1 T. Mrs. Dash Southwest Chipotle Seasoning Blend
1/2 teaspoon ground cumin
Vegetable Broth (or water) as needed
Using a Vitmix or food processor, add drained chick peas, garlic, green chilies, roasted red peppers (save about 1/4 cup to top your hummus with), soy sauce, cumin, Mrs. Dash and blend. Add vegetable broth (or water) as needed to make smooth. Top hummus with the reserved 1/2 cup of roasted red peppers. Refrigerate for two hours.
How to Roast Peppers
Place your oven rack so that it is about 5 inches from the broiler. Turn oven broiler on high. Remove core of peppers, cut into large flat pieces and clean. Place pepper pieces, skin-side up, on a baking sheet covered with parchment paper. Broil 5 to 10 minutes until the peppers skin has charred (and I mean, let it get good and black). You might need to turn your vents on if they start to smoke a bit, don't leave unattended while roasting. Once they are good and done, remove from oven and let cool just for a couple of minutes. Place peppers in a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Carefully peel away the charred pepper skin and discard. That easy!
I still need to share the Eggplant Pesto Pizza's we did the other day, but I think that will have to wait as I am now starving to death after sharing these two recipes!! LOL!
With the start of July and the end of my weight loss challenge at work, yesterday was the first day I wrote in my new journal. Amazing how a bunch of blank pages can be so intimidating. I loved my other journal - seeing it full and messy looking! I pushed past it yesterday and made my first entry and... I kind of liked it. That fresh page, the thought of where I will be once I fill this journal, it is kind of exciting. Have you tried journaling? What do you like to include in your journal?
I might make the pie for the 4th :)
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