Rustic apple and blueberry pie. Picture by Nigel Deary
  • 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 for 2 hours 
  • ½ cup water
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • Fresh mint, for garnish  
  1. To prepare the cashew cream, drain the water from the soaked cashews. 
  2. 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.
  3. Transfer to a sealed container in the fridge, and chill for a few hours to thicken.
  4. 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. 
  5. In a small ramekin, place the diced apple and frozen blueberries in the Airfryer.
  6. Pour the Kasha mixture over the fruit. 
  7. Bake at 185°C for 10 minutes. 
Servings: 1 person. 

Preparation time: 15 minutes.

Cooking Time: 10 minutes 

Device: Airfryer 

Serve the Deconstructed Apple and Blueberry Pie with fresh mint and cashew cream.