PECAN-WALNUT CRUST

1 cup ground raw walnuts

1 cup ground raw pecans

1/2 tsp sea salt

2 T coconut oil 6 – 8 dates

1 tsp cinnamon

Blend crust ingredients in the food processor until the dough sticks together when pressed. Transfer to a pie pan and press to flatten. Bake in a preheated 350 degree oven for 7 minutes.

ALTERNATE RAW CRUST

From Sweetly Raw’s Deep Dish Apple Pear Tart

1-1/3 cups cashews

1-1/3 cups shredded coconut

2-1/2 - 3 tablespoons maple syrup

2 pinches salt

2 tablespoons + 1 teaspoon melted coconut oil

Grind the cashews and coconut into flour in a food processor. Add the remaining ingredients. Process to combine. Press the mixture evenly into a deep 8" tart pan with removable bottom. Make sure to chill it in the freezer to set properly while making the filling. You can even let it sit overnight in the fridge to set before putting the filling in for best results.

FILLING

1/8 cup coconut, tapioca, cassava or arrowroot flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons coconut oil

1 dash of coconut sugar (to taste)

*Optional

a dash of apple pie spice or pumpkin pie spice

the juice of half a lemon

Vanilla to taste

Ginger syrup

In a saucepan, combine apple filling ingredients and optional spices, and simmer until apples are soft and the sauce has thickened. After you remove the filling from heat, add the optional lemon juice, vanilla or ginger syrup and stir.

Layer into to pie crust and let set for 10 minutes to 24 hours. Enjoy with some coconut whipped cream.

1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor and smooth, creamy texture.

Preheat convection oven to 375 degrees F. Cut squash and remove seeds (these can be toasted while the squash bakes: coat in olive oil and salt and bake until crispy at the edges). Place on a large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to reheat. Enjoy!