Apple Pie is pretty much a staple in our house. Growing up with my grandma Nona’s pie crust, it made any pie hard not to love. This version has a bit of twist – you refrigerate it instead of baking it and you use nuts and seeds instead of pastry for the crust.
Nuts and seeds are an amazing way to add protein and Omega 3 and 6 to your diet. Omegas are like brain food. Since the brain is made up of 60% fat it’s important to feed it good fats like nuts, seeds and coconut oil.
I started using Julie Daniluk’s recipes a few years ago and I now consider her to be a creative genius. Her recipes are my go-to because they are carefully crafted with intentions to nourish the entire body. They don’t just taste good, they make you feel good too.
- 4-5 apples, thinly sliced (I used 4 apples and 1 pear because that’s what I had)
- 1 tbsp cinnamon
- 1/4 tsp nutmeg (I used 1/2 tsp but it was too much)
- 1 tsp ginger powder (I’ve used fresh ginger too which is amazing)
- 2 tbsp raw unpasteurized honey
- juice from 1 lemon
- 1/2 cup walnuts toasted
- 3/4 cup cashews
- 3/4 cup sunflower seeds
- 1/4 cup flax seeds, ground
- 1 tsp. vanilla
- 1 tsp. cinnamon.
- 1 tsp coconut oil
What to do:
Soak the nuts in water for about 20 minutes while you slice the apples. Add spices, honey and lemon juice to the apples, mix and let marinate while you prepare the crust. Drain the nuts and pulse in a food processor or magic bullet until ground. Combine ground nuts with vanilla, cinnamon and coconut oil. Press nut mixture into a pie dish. Top with apples. Reserve juice from the apples to drizzle on top. Refrigerate for at least 20 minutes before serving with fresh whipped cream or top it with nuts or dried berries of choice.