Raw Apple Cobbler with Maple Cream
Makes 8 servings
Prep time: 40 minutes
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
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
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.
From the book Going Raw: Everything You Need To Start Your Own Raw Food Diet & Lifestyle Revolution At Home
Copyright Quarry Books 2011