Friday, October 18, 2013

Raw Apple Cobbler with Maple Cream

This is an easy and scrumptious dessert to whip up for the autumn months and upcoming holidays. I love that no one can tell that it's raw, vegan, gluten free and healthy! This recipe is from my first book Going Raw. For more healthy, raw desserts check out the books in my online shop.

Raw Apple Cobbler with Maple Cream

Makes 8 servings
Prep time: 40 minutes

Topping/Crust

1 cup pecans or walnuts
1/4 cup palm sugar or evaporated cane sugar
1/4 cup raisins
1/4 cup medjool dates
1/8 teaspoon sea salt
1/2 cup gluten-free rolled oats

Filling

2 tablespoons agave or coconut nectar
1 1/2 tablespoons lemon juice
1/4 teaspoon pumpkin pie spice
3 cups (2-3 large) apples, peeled, cored and sliced thinly

Maple Cream

1 cup cashews, soaked 2 hours
1/2 cup maple syrup
1/4 cup water
1/2 vanilla bean, scraped

For topping, in a food processor, using the “s” blade, combine nuts with palm sugar and process until you get a coarse meal. Add raisins, dates and salt and process until it sticks together. Be careful not to overprocess or it will become too oily. In a medium bowl combine the topping mixture with the rolled oats.

For filling, in a small bowl combine agave nectar, lemon juice and pumpkin pie spice. In a large mixing bowl, toss apples with lemon juice mixture. 

For maple cream, blend cashews, maple syrup, water and vanilla bean until very smooth. About 2 minutes in a high speed blender. Store in a large squeeze bottle for easy use or in an airtight container.

Sprinkle half of the nut mixture on the bottom of a 9-inch round pie dish or 1 quart baking dish. 

Layer with apple filling and then sprinkle with remaining topping.

Warm in dehydrator at 145 degrees for one hour or place in the oven on warm setting (200 degrees) for 20 minutes and top each serving with maple cream.


Copyright Quarry Books 2011




1 comments:

Susanne Drazic said...

That looks so good. I just got a whole bunch of apples, so I'll have to give this a try. Going Raw is on my wish list.

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