Tag Archive: apple


Raw apple pie

Hello everyone!

The spring is in the air and even more the reason to get ‘cookin’ on the raw cakes! This one is a very simple recipe, full of raw apple goodness and date sweetness. Ready in about half an hour if you got a mandolin, food processor, and a blender handy. 🙂

Ingredients:

1/2 cup cashews
1 cup coconut
1/2 cup sunflower seeds
1/2 cup dates

~ 10 apples
2 cups of dates
2 bananas/3 apples
1 tbsp vanilla
1 lemon (juice)
1 tbsp cinnamon
(chocolate)
(dried apple pieces)

Method:

For the base, chuck the cashews, coconut, sunflower seeds and dates in a food processor and process until chunky but sticky. If it does not seem to get sticky enough, add a piece of apple and that should help with the binding.
Press to the base of a cake tin (I use one that is 8-9″ in diameter I think).

Mandolin the apples quite thinly (as thin as you can without making the slices break) and put them in water with 1/2 lemon squeezed in it (helps with maintaining the colour). Meanwhile do the caramel.
Blend the dates with vanilla, rest of the lemon juice, cinnamon and bananas/apples and any extra apple pieces you may have left over, for example the broken pieces or slices that were too thick or thin for using. It should come out like a proper sweet caramel. Tweak the flavour if you want with some nutmeg and ginger.

Cover the base with some of the caramel and arrange the apple slices to cover it all. Cover them with more caramel and repeat that until you run out of the caramel (which should be the topmost layer).

Dust some more cinnamon over it, or melt some 30g of chocolate in hot water bath and put it in a piping bag to do funky chocolate works on top. I was doing another cake at the same time and thus had chocolate handy, but did a very plain topping.
It is way easier to cut into it once it has set for a few hours in the fridge. Otherwise it may become a very messy task and the layers will slide easily. Still delish though!

Now this cake is quite sweet as you can tell from the amount of dates, so if you are not such a fan, just use less of the dates. The caramel will still be fine, and the base as well, just add more fruit to bind it. I would serve it with some dehydrated apple slices, but some coconut cream would be nice as well, to balance the sweetness somewhat. A drizzle of agave adds nice reflective features, and more cinnamon and fanned fruit makes it look fancy. 🙂

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Yum! Enjoy!

Eli x

 

Juicing! With parsnip!

I love juicing. At the moment I have been juicing on average once a day for more than a week and it is great! My motivator is having my vegan sister living next-door to me who is into that, and the desire to reduce my intake of solids. Also it feels great going to the supermarket only to get fresh produce.

I have been keeping it quite safe though, not using any tomatoes, half veg-half fruit kinda combos. Keeping it simple as well – carrot-apple(-beetroot), courgette-pear/apple, added ginger/lemon here and there, fairly simple stuff. We have been wondering regarding what more veg/fruit we can use for juicing, so we did some pure plum juice, or plum and beetroot. I was sceptical regarding plums at first, because any juice I have seen in stores is usually never fresh but from concentrate, and includes plum pulp, not exactly juice. But it juices really well! Thus plum – being currently in season as well – is included in every second juice just now.
We also juiced a little bit of some kale, but the yield was not significant really, thus it requires a lot for very little – better leave it for eating as a whole. I used up a couple of cucumbers, but as my sis is not able to digest them alongside some other foods, like peppers, we have had to find alternatives. And that is when the thought came – parsnip! We had no clue how it would juice, or what it would taste like. Yesterday morning the time had come to use them up before they go off, or roast them for alternative if it turned out awful.

We had a whole pack of parsnips, which would be around 1 kilo I imagine. We started off with apples and pears, and added the first parsnip – halfway through only to come to the realisation it might taste revolting and quickly changed the jug to a glass to separate the juice. Finished with the first one we had a try – and it was amazing! Like more amazing than carrots! It comes a little bit powdery (but that was amplified with the pears), but otherwise so smooth and sweet. In a way that it would not be a problem to have a glass of pure parsnip juice, the way you can with carrot also! But they are even sweeter than carrots. Ah, it was truly wonderful. So we continued to do the whole pack and after having given it a good stir – got a creamy ivory-coloured drink which reminded us of milkshake (and might be put to use similarly).

Here’s to another great juicing discovery!

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Eli x