Tag Archives: apple

Hawaiian Apple Pie (no-bake)

Hawaiian Apple Pie (no-bake)

So delicious, plus simple to make, you may never want to turn on the oven to bake another apple pie again. Make sure to wait the 24 hours after preparing the pie and before serving so that the cinnamon spice has time to mellow. Since it’s basically all fruit and nuts, a slice of this pie can even make a healthy addition to your breakfast lineup.

INGREDIENTS:
for the crust:

A Slice of No Bake Apple Pie = A Piece of Heaven!

3/4 cup Almonds
1/4 cup Macadamia nuts
1 tablespoon Coconut, dried + shredded
6 medium Dates, Medjool, pitted
1/16 teaspoon Sea salt

for the filling:
1/3 cup Orange juice, fresh squeezed
1/8 cup Pineapple juice
4 medium Dates, Medjool, pitted
1/3 cup Raisins
5 medium Apples, Granny Smith
1 tablespoon Cinnamon, ground

PREPARATION:
Soak all 10 dates in 1/4 cup water for 30 minutes. Soak raisins in 1/4 cup water for 15 minutes. Reserve both waters.

Chop almonds in food processor until smaller bits. Remove a tablespoon of the almond “flour” for later use. Add macadamia nuts to processor and chop until macadamia is coarse bits. Add 6 dates, 1 tablespoon of coconut and salt and process until crust is formed. If too dry and crumbly, add up to 1 tsp of date soak water to slightly moisten.

In an 8″ pie plate sprinkle the tablespoon of reserved almond powder to “flour” plate bottom. Put nut/date mixture on top of “flour” and push into bottom and sides of plate to form pie crust. Refrigerate.

In a blender put in orange and pineapple juices, reserved date and raisin soak waters and remaining 4 dates and blend until smooth. Pour syrup into a large mixing bowl.

Peel, core, and thinly slice apples. Place apple slices in mixing bowl with fruit syrup. Continually toss to make sure slices are covered in fruit syrup so that they won’t brown. Add raisins and cinnamon to bowl and toss everything to mix evenly.

Fill pie crust with apple filling. Cover and refrigerate for at least 10 hours before serving.

Optional garnish: top each slice with a small dollop of whipped cream and a wedge of pineapple

Serves 8


Sweet Potato Soup with Apple Herb Drizzle

The perfect comfort food for a chilly fall day.

INGREDIENTS
FOR THE SOUP:
2 each Sweet Potatoes, washed
1/2 cup Onion, white, peeled & chopped
2 cloves Garlic, chopped
1 tsp Ginger, fresh, chopped
1 tsp Olive oil
2 cups Vegetable stock (or 2 cups water), heated
1 tsp nutmeg
pinch white pepper
pinch sea salt

FOR THE DRIZZLE:
1/3 cup Baby Arugula leaves, rinsed well
1/3 cup Basil leaves, fresh, rinsed well
1/8 cup Apple juice
2 tsp Olive oil
pinch salt

PREPARATION:
SOUP: Preheat oven to 350 degrees.  Poke several holes in sweet potatoes with a fork, place on baking sheet and roast until soft, about 40 minutes. Remove from oven, cool slightly, and remove skins.

In a heated saute pan add one teaspoon oil. Add Onion, garlic and ginger and saute on medium heat until onions are translucent, about 5 minutes.

Add sweet potatoes, sauteed vegetables, stock, nutmeg, salt and pepper to blender and process until completely smooth. Serve in individual bowls and top with apple-herb drizzle.

DRIZZLE: In a blender process all 5 drizzle ingredients together until smooth. If too thick, add a little more apple juice.