|raw food recipe: ploughman's apple tart|
I recently watched the movie Toast about Nigel Slater's life growing up in 1960's Great Britain, which tells the story of how he became a chef. Afterwards I was inspired to watch one of his Simple Suppers episode on Youtube where he had this delightful recipe for baking a ploughman's pie using apples and cheese. I decided to transform it into a raw food dessert.
Raw Food Recipe: Ploughman's Apple Tart With CheeseServes 2
1/2 Granny Smith apple
1/2 Fuji apple
1/4 cup raw walnuts
1/4 cup raw pecans
1 small date chopped
1/2 teaspoon raw honey
Dash of cinnamon
1/2 cup raw cashews
1/2 tablespoon lemon juice
1 clove garlic
1/4 teaspoon sea salt
- Place the cashews in a bowl, cover with water, and let them soak for 2 hours.
- To make the crust, add the walnuts, pecans, salt, and cinnamon to a food processor. Blend until the nuts are finely chopped.
- Add the date and cinnamon to the nut mixture. Blend until it sticks together like dough. You can add a little olive oil if it is too dry.
- Hand-form round circles of the nut mixture to make the base for your tart or use muffin tins. Put them in the refrigerator or freeze to firm up.
- To make the cheese, drain and rinse the soaked cashews and place them in a food processor. Add the garlic and blend until the nuts are finely chopped.
- Add the salt and lemon juice to the nut mixture and blend until it looks like a creamy cheese. You can add a little bit of water to this mixture to make it creamier. Adjust the amount of lemon juice and salt to create more cheesy-like flavor.
- To serve, slice the apples into bite-sized chunks and sprinkle over the top of each tart crust. Add a dollop of the raw cheese to the side of the plate so you pair this savory flavor with the sweet crust and tart apples. I think this method works better then layering it, which is how I have in the photo.
Note: Choose the apples that you like best. Mix and match different varieties to create new flavor combinations.