RAW VEGAN APRICOT TART (plus a blackberry pie recipe) – healthy, sugar free, gluten free, nut free, & paleo friendly

October 2, 2016

apricotpie

This recipe is so simple, tasty, and healthy. It works for almost any fruit as a topping (in fact mixing and matching also goes well and you can create layers – there’s a blackberry pie recipe at the bottom, or try a combo of apricot and dates topped with a layer of cacao and coconut for a healthy chocolate caramel slice). It is cheap, QUICK, raw, vegan, refined sugar free, paleo friendly, gluten free, nut free, it tastes amazing…Plus it’s good for your digestive system thanks to the special key ingredient.

 

Now this recipe is inspired from my recent travels in Tenerife where I found the most beautiful little vegan café and got to asking a million questions about how each recipe was made. And I was surprised when I found out that most of the raw tarts topping was just blended fruit, water, and psyllium husk. PSYLLIUM HUSK!!! Of course. How I had never thought of that, or come across this idea before absolutely stumped me. Now those of you who have had psyllium husk before may have bad memories. On its own it doesn’t taste like much, but the texture is a bit gelatinous and hard to get down the throat (perfect for holding desserts together without the use of animal products though) and most people use it for constipation as it is great for binding together in the intestines and clearing out the digestive tract (make sure you drink enough water though as if you don’t have enough fluids to help flush you along it could have the reverse effect).

 

Enough on that tangent and straight back to the food. Feel free to choose either of the base options in the following two recipes, or make any base with a combination of nuts, seeds, dried druit, or coconut oil/jam.

 

This recipe makes 12 servings, it takes 20 minutes to prepare (at most) and is good to go after a couple hours of setting in the fridge (I have also made it, popped it in the freezer, and then eaten within the hour for those of you whom are a little impatient).

apricotpie2

Ingredients  for the Apricot Tart:

Base (any nuts/seeds will do, just keep the ratios of dry to binding goodies)

1 cup pumpkin seeds

1 cup ground flaxseed/linseeds

1/4 cup shredded coconut (optional; if using get organic & without preservatives)

4 large fresh medjool dates pitted (approx. 1/3 cup dried fruit if substituting) soaked in hot water for a few minutes

1/2 cup coconut oil melted

Optional: sprinkle of chia seeds, cinnamon, and a pinch of sea salt.

Topping (if you want it thicker keep the ratios as below and for each cup of dried fruit add one cup water and 1 Tbsp. of psyllium husk)

2 cups dried organic apricots (make sure there is no preservatives – dried apricots should be brownish not orange)

2 cups warm water

2 Tbsp. psyllium husk powder

 

How to:

  1. Add all of the base ingredients in to a blender or food processor to combine to a roughly chopped consistency. It should be sticky and able to press together in the pan, if its a bit dry add a tiny bit of water (depending on how dry the fruit is).
  2. Press the base in to a dessert pan. I used a 30cm pan with a removable base (if yours is bigger adjust the ratios or enjoy a thicker base 🙂 )14550942_10157465642175623_252468980_o
  3. Add the apricots and warm water to a blender and allow to soften for a couple minutes. Then blend on high till smooth. Whilst blending slowly sprinkle in the psyllium husk (to avoid lumps) until all combined. Then allow this mixture to sit for 5 minutes for the psyllium to create a gel like consistency – it should be able to hold itself without dropping when lifted with a spoon.14513725_10157465642515623_1873589411_o
  4. Spoon the topping mix on top of the base evenly then decorate if you like with some extra apricots or other fruit or nuts and then place in the fridge to set for a couple hours before slicing.
  5. This will keep for 5-7 days in the fridge, if it lasts that long..

 

I also went and made this recipe with blackberries and a slightly different base using Buko Coconut jam (simply a combo of coconut nectar and coconut milk which creates a consistency similar to the dates and coconut oil in the above recipe). Because of the berries being high in water content I didn’t add any water as they are runny enough as is. You could use this as an extra layer and have a fancy looking cake, or just make this a second time round (any berries will work here).

blackberry-pie

Ingredients and how to for the Raw Blackberry Pie

Base

1 cup pumpkin seeds

1 cup ground flaxseed/linseeds

1/4 cup shredded coconut (optional; if using get organic & without preservatives)

3/4 cup of Buko Coconut Jam

 

Topping

5 cups fresh blackberries (any berry will work, if you want it sweeter add a few fresh dates)

2.5 Tbsp. psyllium husk powder

 

How to:

  1. Add all of the base ingredients in to a blender or food processor to combine to a roughly chopped consistency. It should be sticky and able to press together in the pan, if its a bit dry add a tiny bit of water or more jam.
  2. Press the base in to a dessert pan. I used a 30cm pan with a removable base.
  3. Blend the berries up and then whilst blending slowly sprinkle in the psyllium husk (to avoid lumps) until all combined. Allow this mixture to sit for 5 minutes for the psyllium to create a gel.
  4. Spoon the topping mix on top of the base with a spoon, decorate if you like and then place in the fridge to set for a couple hours before slicing.
  5. This will keep for 5-7 days in the fridge.

 

I hope you enjoy this simple and beautiful recipe and start getting creative in the kitchen with simple real food ingredients (like psyllium husk).

 

If you would like more similar content please join my program here or have a look at my real food cookbooks here to help support my next cookbook.

 

If you want to know where I get all my wholefood goodies I use buywholefoodsonline.co.uk – I receive no kickback for promoting this, just happy with the price, quality, and range of goodies – they also gave me a discount code ‘catelliott10’ for you to use to receive 10% off.

 

With so much love,

 

photosig

Comments

comments