Gaby's (No-Bake) Bakery

December 14, 2021

Gaby's (No-Bake) Bakery

Here’s one to confuse your taste buds. Normally you’d expect to bite through the squishy filling, in this case soft apple oozing with cinnamon nutmeg and sultana flavours, whilst preparing to hit the biscuity or flaky case where everything explodes over your top. Not this time. Your teeth reach a firm but chewy gooey case of nuts dates and oats with much deeper weightier flavours, and an altogether more enjoyable feast. And you don’t even have to switch the oven on.

No-bake Mini Apple Pies
Gluten-free & Vegan

Ingredients:
Case:
130g Medjool dates
80g raw almonds
50g oats
40g desiccated coconut
1 tbsp water

Filling:
200g apples (peeled & cored)
70g dates (soaked in 70g warm water)
80g water
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Optional – raisins

Method:
You will need 10 mini pastry cases or mini muffin tins. Cover each case/hole with clingfilm.

In a food processor blitz all the case ingredients until they come together as a sticky paste. Spoon equal amounts into the 10 clingfilm covered cases pressing down the mixture and up the sides. Place these in the freezer.

For the apple filling, soak the dates in warm water for 10 mins. Chop the apples into small chunks and leave in a bowl. Drain the water from the dates. Place the dates, fresh water, cinnamon, nutmeg and salt in a blender with half the water and blitz. Keep adding water until you have a smooth, thick but pourable paste. Once you have the right consistency pour this over the apples making sure they are all covered.

Take the cases out of the freezer and fill each with the apple pie filling. Optional - scatter some raisins on top. Place back in the freezer for 30 mins or keep them stored there. Take out 30 mins before serving.

Enjoy.

 Gaby Van Clarke





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