Raw Apple Strudel with Local Honey Crisp Apples
It’s that time of year especially for those of us in New England for local, in season organic apples. My personal favorite are Honey Crisps, but any organic apple will do. This is the perfect desert to make for Thanksgiving or any occasion. Kids will LOVE this recipe too.
Apple Layers & Strudel filling
4-5 Honey Crisps or other organic apples (Peeled, cored and cut in half)
6-8 mejool dates
1/2 cup organic sun-dried raisins
1/4 cup fresh squeezed organic orange juice
1 tablespoon ceylon cinnamon
1/4 teaspoon vanilla extract, power or scrape of vanilla bean
1 cup walnut, hazelnut, almond or pumpkin seed ( any work but I tried to do a nut-free version this time and used pumpkin seeds)
Dates, cinnamon, raisins listed above
Food processor, mandoline slicer and individual glass bowls to serve the Apple Strudel in.
Used you mandoline slices and slice very thin apple slices to use as the LAYERS of your strudel.
Take oj, cinnamon, vanilla, and few dates and mix into a creamy paste and massage you apple slices, covering them with the paste. Set aside.
Place pumpkin seed or nut of choice, rest of dates, cinnamon and raisins in your food processor and pulse until well mixed and a nice crust like consistency.
Press crust into the bottom of your glass bowl. This is the base of your strudel. Save some for the top of your strudel.
Take 2 apples diced, 5 mejool dates, 1/2 teaspoon cinnamon, vanilla and a little OJ and blend in a food processor.
Take Crust base and start layering the sliced apples then the strudel filling. Layers as many times are needed to fill your dish. Top with crumbling the crust topping on top and garnish with cinnamon and fresh apple slices.
Place in Refrigerator to let set and then serve.
Can also be put in a dehydrator at 100 degrees for added WOW factor.
This has got to be one of the most delicious fall recipes I have had recently. Try it and remember be creative with it. If you are inclined to add cloves or other spices, DO IT.
Peace, Love & Veggies