Raw apple crumble pie

from Chatelaine magazine online

Did you know the pectin in apples helps lower bad cholesterol by as much as 16 percent? This raw apple recipe is an easy way of spicing up your everyday apples, and turning them into a healthy gourmet treat.

Filling:
5 organic Granny Smith apples sliced very thinly 1 lemon, juiced 2 tbsp of cinnamon 2 tbsp honey ½ tsp ground ginger ½ tsp nutmeg

Pie crust:
1 cup raw hazelnuts 1 cup raw cashews ½ cup dates 1 tsp vanilla extract 1 tsp cinnamon ½ tsp coconut oil Crumble topping: ¼ cup raw hazelnuts ¼ cup cashews ¼ cup quinoa flakes ¼ cup dried cranberries

Directions:
1. Begin with the pie crust by soaking the hazelnuts and cashews for 20 minutes.
2. Slice the apples with a mandolin and let them marinate with the lemon juice, cinnamon, nutmeg, ginger, and honey for 30 minutes.
3. Drain the pie crust nuts, then combine in a food processor with the dates, vanilla, and cinnamon. Pulse until it sticks together and is fine. Use coconut oil to coat your pan, then mold the pie crust and put it in the freezer for 20 minutes.
4. For the topping put the hazelnuts, cashews, quinoa, and cranberries into a food processor and pulse until fine.
5. Drain the pie filling, then pour filling into your pie crust and sprinkle the crumble on top.

Makes 10 servings Nutritionist Julie Daniluk hosts Healthy Gourmet , a reality cooking show that looks at the ongoing battle between taste and nutrition. Her soon-to-be-published first book, Meals That Heal Inflammation, advises on allergy-free foods that both taste great and assist the body in the healing process.