Hello again. Thanks for all of your patience readers, we have been meaning to post for the last few days, but sadly have been without internet access. No blog, no e-mail, complete and utter abandonment. 
But okay, enough said, drama over, moving on. . .
Even though we had electricity (contrary to what you might be thinking), we were inspired to experiment with the creation of yet another raw dessert (Inge’s forte). 
Below are the results.
So far most of our raw desserts have called for the use of almonds, or cashews to create a crust. While it is very easy to create a raw dough made from sprouted nuts, and it is definitely very easy to shape and mold it into something that actually resembles a pie crust, some of our readers (as well as Gillian) are allergic to various seeds, or nuts. So I experimented with whole buckwheat groats and sprouted them. The sprouting was done by first washing 2 cups of whole buckwheat groats and rinsing them several times. I then covered them with purified water, and let them sit at room temperature for a couple of hours. I rinsed them again, placed them in a glass dish and again covered them with purified water. This time the buckwheat was moved to the refrigerator. Twice a day, for the next two days, I continued to rinse the buckwheat carefully, each time replacing the purified water, and again storing it in the fridge.
Washed and Rinsed Buckwheat, First Sprouting Cycle
Sprouted Buckwheat
At the end of the second day the buckwheat was rinsed one last time, and as you can see, had swelled significantly, its texture now soft, and no longer tough and grainy. By this point, you could almost mash it with your fingers.
Closeup, Sprouted Buckwheat
The original amount of 2 cups buckwheat groats had expanded to 3 cups sprouted.
I used 2 cups sprouted buckwheat and placed it in a food processor and added 6 dates (which had been allowed to soak for about 1 hour), 1 Tbsp. agave syrup and 2 tsps. gluten free vanilla extract, and processed everything until smooth and creamy. It is almost the consistency of whipped cream. For the next step one can use a glass pie dish or any regular spring form. I used the spring form because if was readily available and spread the buckwheat dough evenly over the bottom of the dish, drawing the mixture up along the sides of the dish (about 3/4 inch).
Buckwheat Crust Prep.
If your oven can be set at a very low temperature (below 108 degrees F) you can place this in the oven for at least 2-3 hours (which is what I did), ideally it is best placed in a dehydrator for the most consistent temperature control. But like I said, an oven will do. This “crust” will not set completely, in fact, it will remain quite soft. I removed it from the oven after about 2-1/2 hours and let it sit at room temperature for about 20 minutes, while I prepared the filling.
Using the food processor, I blended 3 whole, sliced Fuji apples, with 2 tsps. cinnamon powder, 1 Tbsp. organic agave syrup, 1 tsp. gluten free vanilla extract and 2 tsps. Agar-agar (which had been dissolved in 2 Tbsp. of very warm water). The agar-agar helps to solidify the processed apples, once chilled.
Preparation of Apples with Spices
Meanwhile, cut another Fuji apple into very, very thin slices, sqeezing the juice of half a lemon over them to prevent browning, and set aside.
Apple Slices with Lemon
Sprinkle 1/4 cup of shredded coconut over the prepared “pie crust”,
Dehydrated Pie Crust, Sprinkled with Coconut
and fill with the processed apples, placing the thin slices in a rosette-type pattern on top.
Raw Apple Dessert
Set in the refrigerator for a couple of hours. This dessert will not create perfect slices; it is more the consistency of apple crumble, than apple pie. The flavor, however, is absolutely delicious, and only gets better after a day or so.
