Apple Crumble

I gravitate towards more and more raw meals as the weather gets warmer, and this one became a staple in my frig last summer. As usual with raw food it’s a zip to make, once the soaking is done. It just involves a few steps, all of which require the food processor. The author of this recipe, Kate Wood, calls for oat groats, which I know are up for debate in the gluten-free community. Personally, I think oats are just plain hard to digest, gluten or not, therefore I substitute with quinoa flakes, which give it a kind of dough-like quality, not to mention a complete protein. Otherwise I don’t stray too far from the recipe in the book, Eat Smart, Eat Raw

Gluten-free Raw Apple Crumble

Layer one – Filling:
Puree in food processor –
6 peeled granny smith apples
1 cup Hunza golden raisins, soaked one hour
2 tbs cinnamon
Layer two – Crumble:
Puree in food processor –
1 cup almonds
1 cup walnuts
1 cup quinoa flakes, soaked one hour and
strained through a nut milk bag
Layer three – Cream:
Puree in food processor –
1 cup cashews, soaked at least 3 hours, water drained
6 dates, pits removed
1/3 cup water

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