Fruit pie with nutty tones

INGREDIENTS

3 tbsp Fry’s vanilla and Chia Kasha

1 cup apples, diced

1 cup frozen blueberries

2 tbsp desiccated coconut

2 tbsp coconut flakes

1 tsp coconut oil

2 tsp maple syrup Pinch of vanilla

Pinch of cinnamon For the cashew cream

1 cup raw unsalted cashews, soaked in water for 2 hours

1/2 cup water

2 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

METHOD

1) To prepare the cashew

cream, drain the water from the soaked cashews. In a blender, add the soaked cashews, water, maple syrup, vanilla and salt. Blend on high until smooth and creamy. Adjust

to suit your taste buds and desired consistency. 2) Transfer to a sealed container in the fridge, and chill for a few hours to thicken. Move onto the Kasha mixture. Mix the Kasha, maple syrup, desiccated coconut, coconut flakes, coconut oil, vanilla and cinnamon in a bowl. The texture should be fine and slightly crumbly. 3) In a small ramekin, place the diced apple and frozen blueberries in the oven. Pour the Kasha mixture over the fruit. Bake at 185°C for 10 minutes. Serve the deconstructed apple and blueberry pie with fresh mint for garnish and cashew cream.

SERVES 1 TIME 25 min LEVEL EASY