Saturday, October 30, 2010

Raw Apple Crumble with Caramel

Denise and I have a raw desserts class coming up, our favorite class to teach, and we always get a little extra creative in the kitchen before one of these classes. Because our desserts class falls just before the holidays (Nov 5), we thought it would be nice to add in a dessert or two that our students could bring to Thanksgiving dinner, or a holiday party.

I happened to pick up the new Everyday Raw Desserts book by Matthew Kenney in September (because I love his Everyday Raw book so much!), and decided it would be wonderful to experiment with his apple cobbler with almond crumble recipe. The result? Fantastic!

2 cups almonds, soaked and dehydrated
2 cups walnuts, soaked and dehydrated
6 T powdered sucanat or maple sugar (I used coconut crystals)
2 t cinnamon
1 t nutmeg
1/4 t ground cloves
1 t salt
1 t vanilla extract
1/4 cup date paste (1 C date, 1/2 C water, 1 t lemon juice, blended = 1 C paste)
1 T coconut oil, melted

5 medium apples, thinly sliced (mandolin)
1/2 cup maple syrup
1 t lemon juice
1 t vanilla extract
2 t cinnamon
1 t nutmeg
pinch salt

To make the crumble pulse the nuts, sweetnener, and spices until well combined but still chunky. Add remaining ingredients and process until crumbly.

For the filling, toss the sliced apples with remaining ingredients, and dehydrate for 1 hour until apples are semisoft.

Line a pan or dish with plastic wrap or parchment. Press 1/3 of the crumble on the bottom for the crust. Spread in the apple filling and top with remaining crumble.

Serve with caramel...

2 cups maple syrup (I only used 1 1/2, which was plenty)
1 cup macadamia nuts
1/4 cup pine nuts
1 t vanilla extract
1 t salt
1/2 t lemon juice

Blend all ingredients in a Vita-Mix until smooth.

I have one more recipe to try before our desserts class, and then Denise and I will decide which to add into the mix. More to come...

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