These cherry blossoms are so gorgeous!
It rained really hard one day and it looked like it had rained petals!
I love spring, especially here where it is so lush from all the rain!
I feel like I am walking in fairy-tale land!
This week lots of baby birds have hatched! There are baby swans!
Little fuzzy ducklings!
Apple Blueberry Cream pie
Who doesn’t like apple pie? 
This pie is (mostly) raw, wheat free, sugar free, grain free, oil free, low fat and vegan (and totally ok to eat for breakfast)! The low cooking temperature ensures more of the nutrients are not damaged by the heat. For the whipped cream, I chose to use silken tofu in place of the cashews to keep it lower fat, but you could use cashews if you prefer!
Pie Filling: (inspired by Dr Fuhrman’s Blueberry Apple Pie)
1 cup blueberries (fresh or frozen defrosted)
6 apples sliced
¼ cup raisins
5 dates
3 T chia seeds
1 t cinnamon
1t vanilla
Crust:
½ c chestnut flour
2 bananas
Whipped Cream:
1 t xanthum gum
1 cup pureed pear
400 g silken tofu
5 dates
1 T lucuma (optional)
1 t vanilla
First, start with you crust. Mash the bananas and add the chestnut flour until you have a firm dough. Press into an oiled pie plate and bake at 200 F for 30-45 minutes or until dry or at 350 F for 15 minutes.
Peel and thinly slice the apples and put them in a bowl with the raisins. Blend the dates, chia seeds, cinnamon, vanilla, blueberries and poor on top of the apples.
When the crust is done, let cool and poor the apple/blueberry mixture into the pie crust, pressing the mixture down.
Bake entire pie for 2 hours at 200F.
Blend the whipped cream ingredients in a high speed blender and poor on top of pie. Cut and serve!
The whipped cream is also delicious on fruit!
Submitted to: Wellness Weekend, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Allergy Friendly Friday