October 30, 2016
Love Apple Pie But Want A Healthier Version?
- 1 3/4 cup almonds, soaked 8 to 12 hours
- 1 1/2 cup date pieces, or chopped dates
- 1 tbsp water, or more as needed
- 1/2 tsp vanilla, optional
- dash of cinnamon, optional
- 2 tsp dry psyllium husk
- 10-12 apples, peeled and cored, cut into chunks
- 2 cups dates, pitted (Medjool dates are the best)
- 1 cup raisins
- 2 tsp cinnamon
- 2 tbsp psyllium
- Drain almonds
- Dry the almonds in the sun or dehydrator for an hour, or simply towel dry.
- In a food processor, chop the nuts until evenly ground.
- Add dates and process until mixture is finely ground.
- Add water, vanilla, and cinnamon while processing.
- Crust should appear slightly damp and must hold together before adding the Psyllium; add a small amount of water if necessary.
- Gradually add the Pysllium.
- Immediately press the mixture into an 8 or 9 inch pie pan.
- Dehydrate crust for one hour, or leave in the sun for 1-2 hours, or in a warm oven (250 degrees) for 20 minutes.
Note: May use crust immediately but results are better drying. Psyllium enables the crust to hold together. You can make the crust without the Psyllium with fairly good results.
- Put apples, dates, and raisins through a heavy duty juicer, using a blank screen.
- This should yield at least 6 cups of applesauce mixture; if it doesn't, add more apples and put through the juicer again.
- For best results, then place the mixture in a food processor and process until very smooth.
- Add cinnamon, process until mixed in.
- Gradually sprinkle in Psyllium, process until mixed in thoroughly.
- Immediately pour into pie shell.
- Cover and refrigerate. Will last for several days in the refrigerator.
If you like this recipe, check out more raw recipes on Avena's website
B - The Healthy Guerrilla