1/2 cup sprouted, dehydrated buckwheat see this recipe if you do not no how to sprout or replace buckwheat with shredded coconut
dash of cinnamon
Ingredients for apple crumble pie filling
4 large apples, peeled and seeded
1 cup soft pitted dates (soaked in water if using drying dates)
1 tsp cinnamon
1/4 tsp good quality salt
What you do:
Instructions for crumble
In a food processor place all ingredients and process into a course flour.
Instructions for apple crumble pie filling
In a food processor with the slicing blade inserted, slice all apples and transfer half to a mixing bowl while leaving half in then the food processor.
With half of apples still in food processor change blade from slicing blade to s-blade, add pitted dates and half of the crumble mixture. plus until well combine but still chunky.
Instructions for apple crumble pie assembly In a medium pie tin, glass baking pan or large plate, start with 1 layer of dry crumble then apple filling then whole sliced apples. repeat until all ingredients are completely used.
This raw vegan apple crumble pie will store in fridge for 5 to 7 days and in freezer for 4 to 6 weeks.