Well, it had been far too long since I posted about and ate Raw Apple Pie #1, so I decided to remedy that. Here’s a slightly modified version using some substitutions like prunes and unrefined coconut oil, which made this crust smell heavenly. And P.S.- You don’t have to use buckwheat groats. You can use all almonds, or a combination of almonds and walnuts would probably be delicious! Hmm… Sounds like a good idea for Raw Apple Pie #3! 🙂

Raw Apple Pie #2

1 c. buckwheat groats
1/2 c. raw almonds
5 prunes
3 tbsp. of raisins
2 tsp. unrefined coconut oil
2 tbsp. raw agave
2 tsp. cinnamon
pinch of nutmeg
pinch of allspice
pinch of ground ginger
small of sea salt

1 apple, cut into chunks
2 ripe bananas, broken in half or quartered
3 tbsp. raisins
2 tsp. of cinnamon

1 apple, thinly sliced for topping

Directions:

1. Add buckwheat groats and almonds to a food processor and grind down to a sandy texture. Add prunes, raisins, oil, agave and spices, and pulse until well combined. Press firmly into a pie plate with a rubber spatula.

2. Add apple, bananas, 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. (I start on the outside and work my way in!) Sprinkle with cinnamon and cover tightly with plastic wrap.

This slices up best when left to set in the fridge overnight!