This raw-food variant of the classic crumble pie requires no oven and can be quickly whipped up with the help of a food processor or blender!
Natural sweetness and healthy fats
In this recipe, we have excluded all refined sugar and instead use fresh dates to achieve a naturally sweet taste and also a higher fibre content. White flour has also been excluded and we instead use oatmeal, which contains plenty of the healthy fibre type beta-glucan, which can help maintain normal cholesterol levels in the blood. Beta-glucan also belongs to the group of prebiotic fibres that feed the good bacteria in the intestine.
In this recipe, butter or margarine – which is the fat source usually used – has been replaced with walnuts and coconut oil or MCT oil. Walnuts are a good vegetable source of the important omega-3 fat that people in the Western world tend to eat insufficient amounts of. MCT oil (which is derived from coconut oil) contains medium-chain saturated fatty acids, which are absorbed faster from the intestine directly into the blood, and then carried on to the liver. Long-chain fatty acids, on the other hand, first need to pass through the lymph before they can pass on to the liver.
Raw crumble pie recipe
Ingredients for about 6-8 servings
- 2 dl walnuts
- 2 dl grated coconut
- 1.5 teaspoons iodized salt
- ½ teaspoon vanilla powder
- 4 dl oatmeal
- 2 tablespoons coconut oil/MCT oil
- 16 dates
- 300 g fresh or frozen and thawed berries
How to make the pie
- Put the walnuts in a food processor or blender and mix until they are finely chopped.
- Add all the other ingredients except the berries and mix until the mixture is crumbly.
- Set aside about a quarter of the mixture and spread out the rest of the dough in a pie plate.
- Fill the pie with berries and then crumble over the last of the shortcrust pastry.
- We recommend that you eat it with Stig Bengmark’s cashew cream or avocado cream!
- If you prefer a hot pie, you can also cook the pie in the oven at a low temperature for 30-60 minutes.