Recipe from Autumn 2014 issue of True Natural Health
PIE BASE – Ingredients
120g freshly shelled walnuts
Zest of 1 lemon
100g dried figs (approx. 7 figs)
1 cup/60g desiccated coconut
METHOD: Prepare shelled walnuts and lemon zest. Place dried figs into a strong blender to chop until fine. Add coconut, walnuts and lemon zest. Mix well and press into a pie plate. Set in fridge.
FILLING – Ingredients
2.5cm piece of fresh ginger, peeled
100g Medjool dates
100g creamed coconut
1 tablespoon cinnamon powder
100mls fresh lemon juice
350 g red and green apples, thinly sliced
20g chopped walnut
Place ginger into a strong blender to chop till very fine.
Add dates, creamed coconut, cinnamon, one apple, and lemon juice to blend well till a creamy consistency. Place sliced apples into a bowl with the cream and mix till apples are coated well.
Take pie base out of fridge. Pour apple mixture into crust and firmly pack in well.
Garnish with chopped walnuts