Fruity Christmas Mince Pies
There's nothing like wrapping your ho ho ho gear around a crunchy, tasty pie is there? And being Raw doesn't mean you miss out! I soooo would not be raw if I couldn't have me pie!
1 cup cashew flour
1 tablespoon maca powder
½ tablespoon coconut nectar
1 tablespoon cinnamon powder
¼ teaspoon salt
A splash of water
(credit to the wonderful Omid Jaffari at botanical cuisine for creating the original version of these tart shells!)
To create cashew flour, blend in vitamix or good food processor in short bursts so as not to heat too much. Transfer to a bowl and add other ingredients, kneading to a dough-like consistency. Press the dough into mini tart moulds with removable bottom or mini muffin pans lined with plastic wrap (for an hour or two to set the shape and remove easily) and dehydrate for about 8 hours, remove from moulds and dehydrate on a mesh tray for a further 6 hours. Place shells carefully into a sealed container until ready to use.
3 organic apples (sweet variety) with skin on, roughly chopped
1½ cups raisins
1 cup cranberries or sour cherries
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground ginger
½ teaspoon allspice
Zest of one lemon
1 tablespoon coconut nectar
2 cups water or fresh apple juice
1 teaspoon vanilla powder or one vanilla bean scraped
Tablespoon of light rum or Cointreau
Place everything in the food processor and mix till combined and roughly uniform in chunk size. Transfer to a rectangular pyrex dish and place in dehydrator for about 16 hours, allowing it to reduce and become relatively firm.
Take a tart shell and fill with mince, top with lemon zest and serve with coconut yoghurt (recipe below) . These taste really good if you pop the shell and mince into the dehydrator for about 30 minutes prior to serving.
1.5 Cups Cashew Flour*
0.5 Cups Oat Flour **
½ Cup Maple Syrup
1 Tablespoon Coconut Sugar
1 Teaspoon Vanilla Powder
½ Teaspoon Salt
Once you have your flours measured in a bowl, add other ingredients and mix by hand into a dough. Roll out into approx. ½ inch depth and use a small star cookie cutter to make shapes. Place on a teflex sheet and dehydrate overnight, then transfer onto a mesh screen and continue dehydrating until you get a good crunch on biting!
Makes around 30 biscuits.
Take a tart shell and fill with mince, top with lemon zest and a Shortbread Star. These taste really good if you pop them into the dehydrator for about 30 minutes prior to serving.
These are also nice as a dessert with a little yoghurt on the side!:
1 cup cashews (soaked min 2 hours ideally longer)
Meat from two young coconuts
¾ cup coconut water
1/3 cup fresh lemon juice
¼ teaspoon salt
1 probiotic capsule
Using a high-speed blender, mix till smooth and creamy—the longer you soak the cashews, the creamier it will be. Make sure there are no lumps and be careful that the blender doesn’t overheat.
Leave in a warm spot for 5-6 hours then refrigerate; use within 7 days.