I get a little weird about how much nuts are used in raw recipes. Though I didn’t notice any weight gain from eating high raw, I was mindful of this when I selected my recipes. Then I found out about buckwheat groats. Turns out you can use them for crusts instead of nuts! For my 1st raw apple pie attempt, I didn’t exclusively use groats (just in case!), but at least they were only about a third of the bulk of the crust. I used 1 1/4 c. of groats, but 1 c. would have sufficed so that’s what I jotted down below for you. I just didn’t want to have a 1/4 c. laying around. : )
Next I will probably try some kind of raw cacao banana pie!
Raw Apple Pie #1
1 c. buckwheat groats
1/2 c. raw almonds
2 tbsp. of raisins
1 tsp. oil, I used light olive oil
1.5 tbsp. raw agave
2 tsp. cinnamon
pinch of nutmeg
pinch of ground cloves
pinch of ground ginger
small pinch of salt
1 apple, cut into chunks
1 ripe banana, broken in half or quartered
2 tbsp. raisins
1 tsp. of cinnamon
1 apple, thinly sliced for topping
1. Add buckwheat groats and almonds to a food processor and grind down to a sandy texture. Add dates, raisins, oil, agave and spices, and pulse until well combined. Press firmly into a pie plate with a rubber spatula.
2. Add apple, banana, raisins and cinnamon to processor and blend until smooth. Scrape out with spatula and spread onto crust.
3. Arrange apple slices in a pinwheel pattern to completely cover pie. Sprinkle with cinnamon and cover tightly with plastic wrap.
This slices up best when left to set in the fridge overnight!