We apologize for going full-on fall mode on you already but the school year has kicked off now, the sweaters have come out of the closet and the first leaves even begin to have a tinge of yellow. We haven’t looked at the calendars to even double check when fall actually begins but we are pretty confident that you will forgive us when your house smells amazing from this delectable apple pie and you’re all cozied up with a warm scoop of this fall classic.

This recipe is from our latest book The Nutrient Hunter (we know, we know – an english version is being worked on as we speak!). We can’t wait to make it available in other languages because the more hunters who join the troop, the better things will be for a whole lot of us, including Mother earth.

Apple Pie for Nutrient Hunters
(serving: 1 pie)

1 ½ cup whole oat groats, soaked overnight (or 8 hrs)
1 cup rolled oats
10 fresh dates (pitted)
½ tsp ground cardamom
1 tsp vanilla extract
6 apples
2 tsp ground cinnamon 
1 tbsp cold pressed canola oil

Garnish:
Vanilla “nice” cream
Fresh lemon balm 

Heat oven to 150°C /300°F. Drain the oats well. Pulse in a food processor together with the rolled oats, dates, cardamom and vanilla into a crumble. Core and slice apples into wedges, combine with the cinnamon and spread out in a baking dish. Spread out the crumble over the appel wedges and bake in the oven until the apples are soft and the topping is crispy, about 45 mins. Best when served warm and with a vanilla “nice” cream and chopped lemon balm.

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