As we approach the end of September it is time to celebrate the start of a new season and relish in the bounty of the harvest. Apple season is one of my very favourite things about Fall.
For the past three years I have had the pleasure of picking apples with Not Far From the Tree
but I also love to organize orchard trips with family and friends. I imagine one day hosting a vegan Thanksgiving Feast (observed in early October in Canada) in an apple orchard adorned with white lights and long linen-topped tables. So, when Ricki
announced that the SOS Kitchen Challenge
ingredient for this month was Apples
I was delighted.
I knew the challenge would be a great excuse to think of new ways to use a favourite ingredient and would provide many opportunities to glean inspiration from all my fellow food bloggers (there is already quite a collection of entries
). With a few pounds of apples at my disposal I have created three brand new recipes to share with you. I’m going to start with the most labour intense one. This treat involves a few steps but the rewards are worth the extra effort.
Raw Apple Streusel Bars:
2 cups cashews
1/4 tsp sea salt
2 tbsp agave
Raw Apple Butter:
2 cups apple
1/2 tsp cinnamon
1/4 tsp ginger
pinch of clove
2 dates, pitted
1 tbsp ground chia
2 tsp lemon juice
1 apple sliced on a mandoline and tossed in 2 tsp lemon juice
3/4 cup walnut, finely chopped
2 TB coconut sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup cashews
juice of 1/2 lemon
2 TBSP water
Start by pulsing the cashews and salt in your food processor until you achieve a fine meal. Then add the agave and pulse until combined. Press the crust into an 8X8 pan lined with parchment paper.
In your food processor or blender, combine the apple butter ingredients and blend until smooth. If you’re using a food processor you may want to pulse the apples first before adding the other ingredients in order to achieve a smooth result.
I know, not a pretty picture but the point is – spread the raw apple butter evenly on top of the cashew crust.
Using a mandoline or a sharp knife and a steady hand, slice 1 apple paper thin. Toss the slices in lemon juice to prevent oxidation.
Overlap the apple slices on top of the apple butter to make a pretty layer of apple goodness.
In a small bowl combine the streusel ingredients. Sprinkle the mixture evenly on top of the apple slices.
Fro the cashew icing, pulse the cashews in a blender until finely chopped. Add the lemon juice and blend to combine. Add the water, one tablespoon at a time, until you get a smooth, thick cream. Fill a piping bag or a ziploc bag with the icing ingredients. Pipe an icing grid across the streusel bars.
Admire your handy work.
Slice into bars.
Brew some tea, put on fuzzy socks, grab the paper and a bar. Relax. Welcome fall.
Two more recipes to come (apple slaw and apple butter ice cream) and an interesting race recap on Sunday. Keep your healing thoughts coming.
If you have an apple recipe to add upload your entry here.