Whoever said "easy as pie" should have learned to roll a pie crust while still connected the apron strings his mother. Most of us, though, the perfect Pizza is an indescribable kitchen. While I can boast of stealing the show more of a Thanksgiving dinner with my Gold, flaky crusts pies, I have to confess that I considered pie do to be a fairly labor intensive, arduous chore, and I just wanted to attempt once a year. That was until I discovered pies crus. Not only are these finalised desserts easy to master and a big chunk of conversation, they are also much healthier than the traditional pizza (while still being a delicious way to terminate any party).
Raw Apple readily accepts any personal touches you would like to do. Don't like ginger? Let him and put instead of vanilla. Oranges? Ignore them and add the lemon zest or even a banana. Don't be shy. Is your kitchen, and there is no judges.In addition, with desserts, raw, you can prove you go. Yum!
My favorite Apple Pie go-to is below and you can also try A Fresh Take on Apple Pie from our site, which adds a touch of coco. I also like this super simple, but elegant Raw Apple Crisp.Once all the ingredients are raw foods, you could make these desserts on a regular basis or have a piece for breakfast the next day — that is, if there are any leftovers.
(Or not)MOM's Apple Pie
Pecan pie crust
pecans 2 c.
c.1 pitted dates
cinnamon t 1.
Optional: pinch of salt
Soak the hot dates in enough water to cover until softened.Place Pecans, cinnamon and salt, if using, in a food processor. Wrist up nuts are finely minced. Remove nuts and place in a large bowl.(This is a good time to grind walnuts for pie filling, so you don't have to wash your food processor repeatedly). drain the water reserve dates, and put the dates in a food processor. mixture of reserved dates, adding water as needed to form a thick paste. Add the bowl and mix with pecans. Knead briefly until a soft, sticky forms "mass" that will keep its shape. Press evenly into a pot pie. cut off any excessive "mass", refrigerate and use later as a topping on oatmeal or as a bite dessert.
Filling
c. 5 apples, peeled, seeded and thinly sliced. approximately 5-6 large apples
c.1 pitted dates
1 lemon, juiced and zested
ground cinnamon 2 t.
cardamom soil 1 t.
tooth soil 1 t.
1 t freshly grated nutmeg.
nuts 1 c.
Soak the hot dates in enough water to cover * until softened. Place walnuts in a food processor and pulse until picado.reserve.thin slice apples, toss with lemon juice and zest. drain the dates and reserve water immersion.Place the dates and the spices in a food processor and blend, adding water immersion as needed until blended in a folder.Add the apples and toss with your hand until apples are coated with a mixture of date.Add walnuts as necessary to obtain the desired consistency.Filling should be thick and able to maintain its shape rather watery or syrupy.Taste filling and adjust spices to taste. Arrange Apple filling at the top of pecan crust.Cover with all pieces of nut spare. refrigerate at least an hour or more night and serve with cream cashew.
* For a pizza truly raw, use temperature water and soak overnight dates.
Cashew Ginger Orange Cream
Better than a substitute whipped cream, this milk is a spoon cream free licking addition to any pie autumn.
Makes about 2 cups
cashews 1 c.
1 ripe banana
2 oranges, zested and juiced
1 finely t. grated ginger
cinnamon ½ t.
1 t. vanilla (optional)
Soak cashews in water to cover from 1 to 12 hours, discard. drain water immersion and place in Blender with ½ c. water, banana, orange juice, zest and spices; blend until smooth, adding fresh water, if necessary, so that may be blended cashews. taste and adjust spices to taste. refrigerate until ready to use. Cream will thicken as he chills.
Have a favorite way to serve raw Apple desserts? I would love to hear them!
Comments are moderated and generally will be posted if they are on topic and not abusive. for more information, please see our comment Posting Guidelines. If you have a storage-specific inquiry, please contact your local store.
No comments:
Post a Comment