Apple & Strawberry Crumble pie With Rhubarb & Ginger Coulis

MAKES ONE 23 CM (9 INCH) ROUND CAKE

At Sadhana Kitchen, we offer special crumbles such as this during the cooler months, and serve them with a side of raw vegan coconut soft serve; here, coconut whipped cream also does the trick. This dish is best served warm, out of the dehydrator. Enjoy a slice with your favourite herbal tea.

Walnut & date base

40 g (1½ oz/¼ cup) activated almonds

100 g (3½ oz/1 cup) activated walnuts

45 g (1½ oz/¼ cup) activated buckwheat groats

90 g (3¼ oz/1 cup) finely desiccated coconut

180 g (6 oz/1 cup) pitted medjool dates

4 tablespoons coconut nectar

1 tablespoon lucuma powder

1 teaspoon vanilla powder

Apple purée

2 apples, peeled, cored and chopped

1 teaspoon ground cinnamon

2 teaspoons vanilla powder

60 g (2¼ oz/½ cup) sultanas (golden raisins)

3 tablespoons coconut syrup

3 tablespoons psyllium husks

Fruit filling

5 apples, peeled and diced

500 g (1 lb 2 oz/3 cups) diced strawberries

juice of ½ lemon

To serve

1 batch Coconut whipped cream

1 batch Rhubarb & ginger coulis, in a squeeze bottle

• Process the ingredients for the walnut and date base in a food processor until well combined. The mixture should bind to itself when pressed together between your fingers. Press into a greased 23 cm (9 inch) pie tin and set aside.
• Blend the apple purée ingredients in a high-speed blender until smooth. Transfer to a large bowl. Add the fruit filling ingredients and gently mix together by hand.
• Pour the filling over the base and place the whole tin in the dehydrator. Dehydrate for 4 hours. (If you don’t have a dehydrator, place the pie tin on a baking tray and leave in the oven on its lowest setting, with the door slightly ajar, for 30 minutes.)
• Serve warm from the dehydrator, with coconut whipped cream and a drizzle of rhubarb and ginger coulis.
• Without the cream and coulis, the crumble will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.