Seeing I’m no good at baking gluten free, I’m going to use my talents of raw desserts.
I have a bag of granny smith apples and thought of this lovely creation. Even though I’m not fully raw, I love raw food especially raw desserts.
For the crust
1 1/2 walnuts
1 1/2 cup pitted dates
1/4 cup shredded coconut
Process all the ingredients in food processor and press into pie dish refrigerate.
For the filling:
3 granny smith apples
1/2 tablespoon cinnamon
Peel and slice granny smith apples and add a bit of lemon juice for freshness then season with cinnamon. Lay the apples on a dehydrator tray and dehydrate at 110° for 2 hours. To soften slightly not dry out
Recipe for date caramel sauce:
1 cup pitted medjool dates
1/2 tablespoon almond butter
1 teaspoon coconut oil
pinch of sea salt
1/3 cup water
( can skip the almond butter and water and use 1/3 cup almond milk)
Add all ingredients to high speed blender. If necessary add more water.
To prepare the pie
Add a layer of date sauce on top of the pie crust then layer the apples then cover with another layer of date sauce and top with a layer of apples. You want a lot of date sauce on this so the pie is more moist to eat. Once fully prepared I refrigerated it for at least 30 minutes. If you want it kept raw but warmed put in your dehydrator on 110 degrees for an hour and a half. You don’t want to dry it out just enough to warm it slightly.