Apple Carrot Beet Pie With Banana Walnut Ice Cream

Contributed By: Terry Borden

Ingredients:

Pie Crust
1 cup almonds
1 cup dates, pitted
2 tablespoon chia seed ground
1/3 cup oatmeal, ground.
1/4 cup water
Pie Filling
1/2 cup Muscat or other sweet dessert wine
1 cup unsulfured dried apples, chopped
3 apples, grated
1/3 cup raisins
1/4 cup walnuts
1 1/2 cups shredded carrots and beets
1/ 2 cup shredded coconut
Banana Walnut Ice Cream
2 ripe bananas, frozen
1/3 cup vanilla soy milk (hemp or almond milk may also be used)
1/2 oz walnuts
Orange Sesame Dressing
2 tbsp unhulled sesame seeds
1/4 cup raw cashew nuts or 1/8 cup raw cashew butter
2 oranges, peeled and diced
2 tbsp Dr. Fuhrman's Riesling Raisin Vinegar or balsamic vinegar
Orange juice, if needed to adjust consistency

Method:

Freeze ripe bananas at least 12 hours in advance. To freeze bananas, peel, cut in thirds and wrap tightly in plastic wrap.
Blend or food process the almonds and oatmeal. Mash dates with water and ground chia seeds to make a date chia paste and kneed this paste into the oat/almond flour. Then press into glass pie plate.
Mix and marinate the chopped dried apples with the wine overnight in fridge. Then blend together the apples, walnuts, raisins, and dried apple mixture and when smooth, mix in a bowl with the shredded carrots, beets and coconut and spread over pie crust
pressing it down into the pie. Let sit in refrigerator with glass plate on top,
until ready to serve with banana walnut ice cream


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