My profuse apologies for being MIA lately. We have had our youngest in and out of hospital lately with a mystery stomach illness. Well…probably not so much a mystery anymore (mesenteric adenitis). FYI: don’t ever get that. It’s horrendous.
I’m going to be posting a couple of apple tart/pie recipes coming up. They are different from each other but both yummy and very healthy. This one is super rich and sweet from the date content.
She has a cashew base but I used almonds because that’s what I had. She uses oats but I don’t think I digest them well so I swapped it for buckwheat/tapioca flour. She has an apple and date filling but I had rhubarb from mum’s garden so I threw that in there too.
But hey. I love the site AND the recipe/s.
2 cups almonds (or cashews)
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup buckwheat flour
20 pitted fresh dates
1/3 cup water
1 tsp vanilla
Blend ingredients together in food processor (blend the nuts into a fine flour first) and press into a lined tin. It is possible to roll it flat and lay it in the dish first if you prefer. Prick the crust with a fork and bake at 180 degrees C for 15 minutes.
(Gluten free vegan girl splits the dough in half and uses half for a base and half for a top to make it a pie. I used some for decorations on top but did not do this, although it looks like it works beautifully).
For the filling,
you can do a mix of whatever fruits you prefer. Gluten free Vegan girl uses 4 apples and the date mix (to follow). I used some pureed steamed apple and rhubarb, 1 chopped apple and the date mix. I would be really keen to do a blueberry one too at some stage.
Whatever you do, toss your fruit through a date mix which makes a gorgeous caramel texture and sweetness to the pie/tart:
2 cups dates (pitted and fresh)
juice of 1/2 lemon
1 tsp vanilla
cloves/cinnamon/allspice etc if you wish
Fill the pie base with your fruit mix and either pop on your pie lid or top with decorations/strips of the dough. Or as you can see I also laid apple wedges around the top of mine. Anything is possible.
Pop the pie/tart back in the oven. If you have a pie lid, bake for at least 30-45 minutes until the lid is cooked.
If not, you will only need to bake it for about 20-30 minutes.