What an easy recipe for a fresh, light dessert. I sliced four apples very thinly, and tossed the slices in a bowl with 1/2 cup of almond dust (raw almonds in the food processor till they are dust) and a squeeze of lemon juice and agave 2 Tblsp.. Line another bowl with plastic wrap and layer the apple slices, skins faced out, lightly packing the fruit into place as you build. Sprinkle pomegranate gems and blueberries within the layers of apple, cover and refrigerate for an hour. To Serve, peel back the plastic and turn the pie upside down onto a plate and decorate with more gems. This is perfect served with Cranberry Cashew Cream and CocoNut Cookies.
CocoNut Cookies I chopped (pulse on and off, several times) raw cashews and almonds in the food processor. Mix in a bowl with raw dried coconut flakes, minced dried fruits ( I chose cranberries) and agave. Mix together well and spread on a cookie sheet lined with parchment paper, cover with another layer of parchment and roll flat with a rolling pin. Bake at 325 till golden brown. Cut while they are warm or they become brittle and break easily.
Cranberry Cashew Cream ~ Soak 2 cups of raw cashews in cranberry juice for 8 hours. Blend nuts and any remaining juice in a blender, adding more cranberry juice to attain the perfect whipped cream consistency. This can be made with any juice flavor for a dessert. Consider a savory blend of herbs and garlic for a vegan pasta sauce. Have fun with this recipe.
Yum, everyone asked for seconds!
ReplyDelete