Ginger Apple Torte with Cashew Cream

CRUST;

  1. 1 1/2  cups almonds
  2. 1 cup of dates  cut into small pieces
  3. Chop the almonds in the food processor until fairly fine.
  4. Add the dates and process until sticky dough forms.
  5. Add a little water if needed.  Test for stickiness by pinching the “dough” between thumb and forefinger.
  6. Press into 9” round cake pan or square bar pan. Use your knuckles or a fork.   I use a wall paper seam roller to finish off smoothing and pressing the nut crust into the pan.  It works super well!!

FILLING;

  • 5 Organic gala apples, cored , leave peel on.
  • 2 tbsp lemon juice
  • 1 cup chopped unsulphured dried ginger*
  • 1/2  tsp allspice
  • 1/2 tsp cinnamon
  • Chop apples in small pieces in food processor or by hand.
  • Add ginger and blend by hand.**
  • Place contents into pie crust.
  • Decorate with slivered almonds and more ginger slices.
  • Place in the dehydrator for 2 hours or just before serving.

*Soak ginger slices in water for a few minutes and rinse off all that sugar.

** Squeeze out excess juice or add 2 tbsp of psyllium powder.

CASHEW CREAM:

  • 1 cup filtered water
  • 1 cup cashews soaked for two hours in fresh orange juice.
  • Blend until smooth.
  • You can add a little agave nectar if you need more sweetness.
  • Amount of nuts needed in a recipe is always measured before soaking