SUMMER SANDERS APPLE PIE TART

Summer is an incredible woman. I've been following her for years now & I'm continuously inspired by her strength, confidence, and hard work. She glows from the inside out. Summer is living proof that eating healthy and caring for yourself makes your whole life shine! She graciously runs her own business & blog while simultaneously caring for her beautiful little boy and husband. Today she shares her recipe from her ebook, Radiantly Raw 

 

S | Autumn is my favorite season. I love the spices, the fruits the squash, the crisp air. This apple pie tart is perfect for the change of season coming up in September, A late summer/early fall treat... Can you tell I'm ready for it? This tart is put in the dehydrator for a short time, so it even taste a bit warm. I personally prefer this to cooked apple pie. Cinnamon is balancing for the blood sugar and keeps your insulin from spiking, it’s a great spice to add to sweet treats.

Apple Pie Tart

Makes 5 mini slices, double recipe for larger pan.

Ingredients

1/2 recipe Perfect Pie Crust (see below)

2 1/2 large Fuji apples

1 tablespoon apple cider vinegar

1 teaspoon lemon juice

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1/4 cup organic grade B maple syrup

1/4 teaspoon sea salt

Method

Prepare 1/2 recipe of the pie crust.  Press the crust into a 6-inch springform pan. Set aside.

Thinly slice the apples on a mandolin (or with a sharp knife) and set aside. In a bowl, combine the vinegar, lemon juice, vanilla, cinnamon, maple syrup, and salt.  Blend with a whisk. Add the sliced apples and let marinate for five minutes.

Arrange the apple slices one at a time in the prepared pan, then transfer the tart to the dehydrator

This recipe is from Summer’s ebook Radiantly Raw, for more inspired raw recipes click here

Perfect Pie Crust
Ingredients
1/4 cup raw organic coconut oil, plus more to oil pan
1 cup raw organic macadamia nuts, dry
1/2 cup hanza or golden raisins
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Method
Lightly oil your pie pan with coconut oil and set aside.
In a food processor, combine the macadamia nits, raisins, vanilla, salt, and the 1/4 cup coconut oil. Blend until well mixed and a dough-like consistency forms. Press the mixture into the prepared pan. Place in refrigerator to set until ready to use. If covered with plastic wrap, the crust will last for 3 months in the freezer.

BIO

Summer Sanders recently opened Local Juciery, a cold-pressed juice bar + superfood kitchen in Sedona, AZ. She is a certified raw food chef, author, blogger, plant-based health coach, mama, and wellness enthusiast.  Working in San Fransisco as a makeup artist and in the music industry took a tole on Summers health. Late nights, cocktail parties and music events packed on the pounds and monopolized her time, she was disconnected from her spirit and her diet lacked a basic nutrient profile. Looking in the mirror one evening, she realized her body and soul needed a major shift. She yearned for true connection. Summer started her journey towards optimal health by shifting to a 'plant strong' diet, beginning daily meditation and consuming cold-pressed juices each morning. By grounding her diet in organic fruits, vegetables, nuts, seeds and juices, Summer felt alive again. This was the beginning of her journey into culinary and nutritional education. Her passion is helping woman and mamas shift into a higher state of being though total mind, body and spirit connection. By helping ourselves, we support our future generations to thrive!