Cooked Recipes

Apple Cobbler with Maple Cream

Gregg Carroll - Friday, January 06, 2012
TOPPING/CRUST
1 cup pecans or walnuts *
¼ cup coconut sugar *
¼ cup raisins *
¼ cup Medjool dates *
1/8 teaspoon of sea salt *
½ cup rolled oats *
FILLING
2 tablespoons agave nectar *
1 ½ tablespoons lemon juice
¼ teaspoon pumpkin pie spice
3 cups apples *
MAPLE CREAM
1 cup cashews *
½ cup maple syrup
¼ cup water
half of a vanilla bean

Topping: In a food processor, combine the pecans with the coconut sugar and process until you get a course meal. Add the raisins, dates and salt and process until the mixture sticks together. Be careful not to overprocess, or it will become too oily. In a medium-size bowl combine the topping mixture with the rolled oats.

Filling: In a small bowl, combine the agave nectar, lemon juice, and pumpkin pie spice. In a large mixing bowl, toss in the apples with the agave mixture.

Maple Cream: Process the cashews, maple syrup, water and vanilla bean until very smooth, about 2 mins in a high-power blender. Store in a large squeeze bottle for easy use or in an airtight container.

Assembly:

1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish, or 1-quart baking dish.

2. Layer with the apple filling and then sprinkle with the remaining topping.

3. Warm in the dehydrator at 145deg F (63deg C) for 1 hour and top each serving with maple cream.

Store the apple cobbler and maple cream in the refrigerator. The cobbler will keep for 3 or 4 days, and the maple cream will keep for 2 weeks.


* Suggested Blue Mountain Organics Products:

Better Than Roasted Pecans

Better Than Roasted Walnuts

Love Raw Foods Coconut Sugar

Love Raw Foods Thompson Raisins

Love Raw Foods Medjool Dates

Love Raw Foods Sea Salt

The Raw Bakery Living Oats

Agave Bear

Love Raw Foods Apple Rings

Better Than Roasted Cashews


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