Coming from Vienna, Apple Strudel was omni present in my upbringing. This recipe is similar, yet way faster and easier to make than a classic strudel.
All you need is a base (and you can even skip that if you wish – simply place the filling in bowls and cover with the crumble), the filling and the crumble.
Plus there is need to bake or refrigerate for hours before diving in!
Ingredients for the base:
1/2 C almonds or cashew nuts
1/2 C buckinis or coconut flakes
2 TBSP honey or other liquid sweetener of choice (agave nectar, apple syrup, coconut nectar, maple syrup)
1/4 tsp sea salt
1/2 TBSP coconut oil, melted
How to make the base:
Using a blender or food processor, grind the nuts and buckinis /coconut into flour.
Add the remaining ingredients and process to combine.
Press evenly into a deep dish – a cake pan or deep baking tray lined with baking paper.
Set aside in the freezer while making the filling.
Ingredients for the filling:
2 apples – Gala, Fuji, Granny Smith or Pink Lady are best
juice of 1 lemon
1/2 cup raisins soaked in warm water
1 tsp cinnamon
optional: a pinch of cardamom and nutmeg
How to make the filling:
Place raisins in a cup and cover with warm water.
Peel and dice the apples, mix with lemon juice and spices.
Strain raisins, add to the apple mix.
Set aside and prepare the crumble.
Once the crumble is done:
Scoop 1/4 of the apple mixture into your blender or food processor and blend until creamy.
Stir back into the diced apples, and spread onto the base.
Cover with crumble.
Enjoy straight away or store refrigerated until serving.
Ingredients for the crumble:
1/4 C almonds
1/4 C buckinis or coconut flakes
2 TBSP palm sugar or xylitol
2 TBSP coconut oil
How to make the crumble:
Pulse blend the coconut flakes and buckinis (or nuts) in your blender or food processor.
Stir in sweetener and melted coconut oil.
Sprinkle over apple mixture.
Ingredients for the vanilla sauce:
1 C almond, oat or cashew milk (home made is best, find the recipe HERE)
4 TBSP liquid sweetener (see recommendations above) or stevia to taste
1 whole vanilla bean
1/2 tsp turmeric powder or saffron
1 TBSP psyllium husk
How to make the vanilla sauce:
Blend all ingredients except the psyllium husk.
Strain if not completely smooth, stir in psyllium husk.
The sauce should thicken within a few minutes.
Store refrigerated until serving.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!