Forget baking an apple pie. The nutrients are so much higher if you keep it raw. This is such a healthy gourmet recipe that you won’t miss the flour, sugar, or butter.
The quercetin content in the apple skin has the ability to reduce the histamine response, a cause of painful inflammation. Cinnamon reduces inflammation and balances blood sugar, but few recipes call for a medicinal dose! When you eat one slice of this pie, you get 1/2 tsp (2 mL) cinnamon, more than the minimum dose that has been clinically shown to reduce blood sugar when taken daily.
Filling 4 large apples 1/4 cup (60 mL) lemon juice 1 Tbsp (15 mL) cinnamon 2 Tbsp (30 mL) maple syrup or honey 1/2 tsp (2 mL) ground ginger 1/2 tsp (2 mL) nutmeg
Pie crust 1 cup (250 mL) dried coconut 1 cup (250 mL) hempseed 1/2 cup (125 mL) Medjool dates 1 tsp (5 mL) vanilla extract 1 tsp (5 mL) cinnamon
Crumble topping 2/3 cup (160 mL) pie crust 1/4 cup (60 mL) quinoa flakes 1/4 cup (60 mL) dried cranberries Dash grey or pink sea salt
Slice apples with mandoline or food processor with the slicing attachment on fine setting. Set aside.
In mixing bowl, blend lemon juice, cinnamon, honey, ginger, and nutmeg. Transfer apples to mixing bowl and marinate for 20 minutes.
Place pie crust ingredients in food processor. Pulse until texture is fine and it sticks together. Remove 2/3 cup (160 mL) of crust and set aside. Mould pie crust into bottom of pie plate.
For topping, put the set-aside pie crust back into food processor with quinoa flakes, cranberries, and sea salt and pulse.
Drain extra liquid from pie filling and reserve. Layer apples into pie crust and sprinkle crumble on top.
Serve cold within 48 hours of making. Drizzle reserved cinnamon sauce on top of each piece, if desired.
Each serving contains: 353 calories; 23 g protein; 17 g total fat (7 g sat. fat, 0 g trans fat); 50 g total carbohydrates (27 g sugars, 8 g fibre); 18 mg sodium
source: "Whole Foods to Repair and Renew", alive #360, October 2012
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