Oh yes, here it is, and guilt-free healthy apple pie that also happens to be absolutely delicious!!!
In fact, this one is so healthy that I will even let my kids eat it for breakfast! If there are leftovers… Why not, it’s just apples, oats, walnuts, dates, raisins, and some spices. Some plant based whole food desserts use a lot of dates and a lot of nuts, making them very rich. This one is actually pretty light. There are only 8 dates and 1 cup of walnuts total. That means, with 8 slices, each slice contains 1 date and a few (~1 ounce) of walnuts. I can deal with that.
- 1¼ cups rolled oats
- ½ cup walnuts (2 ounces)
- ½ teaspoon cinnamon
- 5 Medjool dates (2½ ounces), chopped
- 1½ tablespoons non-dairy milk
- Preheat oven to 375
- Put oats, walnuts, and cinnamon in a food processor and blend until ground almost into a flour It takes about about 40 seconds.
- Add chopped dates and blend for about a minute, until it begins to clump
- Add the non-dairy milk until it balls up, almost like dough
- You can either roll the dough on parchment paper, about ⅛th inch thick, and then transfer to the pie pan and push into the corners. OR, if you have a glass or heavy metal pie pan you can place the ball of dough in the pan and just push it into shape with your hands. It gets a little sticky, so kitchen gloves may be helpful if you go this way.
- Cover the pan with foil, and bake for 10 minutes
- Remove from oven and the crust is ready to fill!
- 6 apples, cored, peeled, and chopped, divided
- 2 teaspoons cinnamon
- ½ cup chopped walnuts
- 3 dates, pitted
- 2 tablespoons ground flax seeds
- ¼ cup unsweetened soy, almond, or hemp milk
- ½ cup raisins
- ½ cup old-fashioned oats
- Preheat the oven to 350°F.
- In a high-powered blender, combine 1 cup of the chopped apples with cinnamon, walnuts, dates, flax seeds, and soy milk
- Place remaining chopped apples in a mixing bowl, and add the blended mixture
- Add raisins and mix well, making sure all of the apples are coated with the mixture
- Put the filling into the pie crust, even it out and sprinkle with rolled oats
- Cover the exposed edges of the crust with foil, to prevent them from burning. You can re-use the foil that you used to cook the crust
- Bake for 20 minutes and then uncover and bake for another 10 minutes or until the edges begin to brown