I have been most successful with raw desserts when going raw diet steeze. I think I could live off raw desserts and salads!
Here is a fantastic raw apple pie/crumble that I adapted from the Alive magazine with some left over small apple slices from my adventures with food dehyrating (more that to come later)
I made a small little pie on a plate and honestly didn’t measure any ingredients so the following is estimated. I’m pretty good at eyeballing though so this should be pretty accurate!
2 small organic apples
a generous squeeze of lemon juice
1 tsp cinnamon
1 tablespoon agave syrup
1/4 tsp pumpkin pie spice blend or some ginger and nutmeg and more cinnamon
–Slice apples with mandoline or food processor with the slicing attachment on fine setting and put in a bowl. Add the rest of the filling ingredients and mix and coat well. Set aside.
1/2 cup dried medium flake coconut
1/2 cup hempseed
1/4 cup raisins
1/2 tsp vanilla extract
1/2 tsp cinnamon
–Place pie crust ingredients in food processor. Pulse until texture is fine and it sticks together or starts rolling around in a ball. Leave a 1/4 cup of crust in the food processor bowl. Mould the rest of the pie crust onto a plastic lined plate or a personal sized pie pan if you have such a cute thing, or double the recipe and put it in a regular sized one!
1/4 c pie crust
1/4 rolled oats
–Add the oats to the reserved pie crust and process until mixed and crumbly.
Layer apples into pie crust and leaving the saucy juice behind. Pile crumble over apples and drizzle reserved sauciness on top.
2 bananas cut into chunks and frozen
1 tsp vanilla
1 tsp cinnamon
2-3 tablespoons non-dairy milk
–Put frozen bananas into food processor and puree until crumbly. Add vanilla and cinnamon and as much of the “milk” as you need to reach a nice creamy consistency.
If you don’t eat all the Banicecream up the first night, thaw it a bit before eating it the next day as it does become very firm when frozen overnight.