You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Recipe<br />
Raw Apple Crisp<br />
Moosa Al-Issa<br />
Raw, gluten free, sugar free and delicious!<br />
INGREDIENTS<br />
2 Granny Smith Apples, cored and peeled<br />
3 Gala Apples, cored and peeled<br />
½ cup Dates, chopped and soaked in warm water<br />
1 Vanilla Bean, split and seeds reserved<br />
1 teaspoon Cinnamon powder<br />
1 cup Almonds, coarsely ground<br />
1 cup Walnuts, coarsely ground<br />
2 teaspoons Apple Cider Vinegar<br />
1 cup Raisins<br />
1 pinch of Sea Salt<br />
PROCEDURE<br />
Place the almonds and walnuts in a food processor or blender and process till coarsely<br />
ground. Add raisins, two to three tablespoons of water and salt and process further until<br />
mixture comes together into a firm dough, remove and reserve on a plate.<br />
Fill a medium bowl with water and one tsp of apple cider vinegar. Thinly slice apples and<br />
place in water so they don’t discolor.<br />
In a blender combine half of one Gala apple, the cinnamon, dates, vanilla bean seeds and<br />
four tablespoons of the water the dates soaked in and process till the mixture is a smooth<br />
puree.<br />
Drain the water from the apples and return to the bowl. Add the puree to the apples in<br />
the bowl and carefully toss the apple slices with the puree till evenly coated<br />
Moosa is Executive<br />
Director of Life Cafe<br />
and Director of Just<br />
Green Convenience<br />
Stores in Hong Kong<br />
In a square-baking pan lay down the apple slices in overlapping rows<br />
When all the apple slices are in the pan, spread the nut mixture evenly over the apples and<br />
then lightly press the mixture down to create the crust.<br />
Cover with plastic wrap and refrigerate for two hours so the crust sets and the flavors come<br />
together. Enough for 6. Store refrigerated for up to two days.<br />
40
Change language