Oooh baby I like it Raw. Rawpple Prumble with Cinnamon Vanilla Banicecream

Oooh baby I like it Raw.  Rawpple Prumble with Cinnamon Vanilla Banicecream

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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)

http://www.alive.com/recipes/view/894/raw-licious_cinnamon_apple_pie

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!

Filling:

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.

Pie crust:

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!

Crumble topping:

1/4 c pie crust
1/4 rolled oats

–Add the oats to the reserved pie crust and process until mixed and crumbly.

Assembly:

Layer apples into pie crust and leaving the saucy juice behind. Pile crumble over apples and drizzle reserved sauciness on top.

Cinnamon Banicecream

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.

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