Yoga Kitchen – Simple, healthy, compassionate, vegan
Raw apple raisin pie
I only had half an hour, everything included. I wanted to do something with fruits and nuts. Instead of a simple fruit salad with nuts, I quickly imagined this small raw apple pie.
For a small pie with a diameter of about 15 cm and a height of about 5 cm:
For the raw base of the pie:
- About 100 grammes of Brazil nuts
- Five to six organic dried figs, cut into coarse pieces
- A pinch of sea salt
- A quarter teaspoon of ground nutmeg
For the decoration:
- One and a half to two apples, medium size, without the core, cut into very small pieces
- A handful of dried raisins, soaked for 8 hours in water or in the juie of an orange
- One or two teaspoons of ground cinnamon
- The juice of a lemon
- The juice of one pressed apple or 100 to 150 ml of organic apple juice
- About 100 ml of water
- A tablespoon of agave or maple syrup (optional)
- A teaspoon of agar-agar
The apple I did not peel. The skin and the layer just beneath are rich in various nutrients. But of course you could peel the apple if you want your raw pie to have a “cleaner” look. I advise strongly to use organic apples, you would not want to know how may times industrial apples are subjected to toxic chemicals during their development. Thirty to thirty-five times, it seems.
Agar-agar is a plant based thickening agent, a splendid alternative for gelatine. It’s made from marine algae. Of gelatine you would also rather not know how it’s being made. Basically, in slaughter houses, the bones, skins and other parts of dead animals are brought together, treated with very acidic or alkaline products and then boilt, and that’s where they extract the gelatine from. So, a kind of jelly made of animal corpses. if you want. Quite disgusting.
The base for a raw pie is often made of ground nuts and dried fruits.
This is how you proceed:
Bring the Brazil nuts in a kitchen robot with an S-shaped cutting blade. Pulse them a couple of times at high speed until they are broken up in small pieces. Add the sea salt, the nutmeg and the pepper, as well as the fig cuttings. Grind everything, it can take a couple of minutes and when you see the finely ground nut- and fig mass becomes sticky, then it’s OK and you can stop processing.
Put a piece of baking sheet on the bottom of the baking tin that fits the shape. A tin with a removable bottom is ideal for this type of pie.
Bring the nut mixture into the tin and press with your fingertips to divide it evenly until more or less uniform thickness.
Mix the apple cuttings with the raisins and the cinnamon, and mingle briefly.
Bring the apples and raisins in the baking tin, on top of the pie base, and press lightly.
Heat the water in a cooking pan, until it almost starts to boil. Stir in the agar-agar and keep stirring whilst you bring the mixture to a boil. Let simmer on low fire for two more minutes. Then remove and add the apple juice, the lemon juice and the agave syrup. Mix well with a whisk. Next, let it cool until the liquid starts to thicken and become syrupy.
Finally, pour the liquid mixture over the apples in the tin, so as to immerse them. Let the pie become solid, you can eventually put it in the fridge for some time.