Rustic apple and blueberry pie. Picture by Nigel Deary
Rustic apple and blueberry pie. Picture by Nigel Deary

Rustic apple and blueberry pie

By Content Supplied Time of article published Oct 23, 2018

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  • 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.

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