Raw Vegan Apple Cinnamon Torte: A Nutritious and Nostalgic Treat

Written by Jade Marvin | 7/8/21 11:00 PM

For many people, food can be a source of comfort and connection. Comfort food is food that provides consolation or a feeling of well-being and can be associated with childhood or home cooking. This recipe is one for the books and will create a sense of tranquility while making your mouth water at the same time!

A big thank you to Southwest Institute of Healing Arts Holistic Nutrition Instructor, Janet Lee, for providing this delectable recipe. Chef Janet Lee exclaims, “This recipe is easy to assemble and is a crowd-pleaser with the way it presents itself. A fantastic mix of sweet, tart, and very delicious!”

Apple Cinnamon Torte (Living Light Culinary Institute)

Yield: 1 round 9-inch spring form or tart pan (serves 8-10)

Crumble Layer

1 ½ cup raisins, sulfite-free, soak in freshwater for 20 minutes

1 ½ cup almonds, soaked & dehydrated

1 ½ cup walnuts, soaked & dehydrated

2 teaspoons vanilla extract

6 apples, (3 granny smith, 3 red), cored, cut in half, and sliced paper-thin on a handheld ceramic mandolin.

Use an apple corer and take out the core of the apple. Slice the apple in half.
Using a mandolin and a handguard, slice the apples to ~1/4 inch thick. If using two different colors, keep them on separate plates.

For the crumble layer: Put the almonds and walnuts in a food processor and process until well ground. Add the rinsed raisins and vanilla, and process again. Do not over process. The mixture should be slightly grainy. Set aside while you slice the apples.

Cinnamon Glaze

½ cup coconut sugar

1/3 cup coconut oil, warmed to liquid

¼ cup lemon juice

2 tablespoons cinnamon

1. Put all glaze ingredients in a bowl and whisk them together. Note: keep the mixture warm or the coconut oil will get hard, especially in cold climates.

2. This glaze will coat the apples on two layers and will top the apples on the top layer.

Assembly:

Divide the crumble into 3 balls. The first layer goes on the bottom of the pan.
Next layer is the apples – overlap the apples slightly along the edge of the pan with the color of the peel on the outside. Fill in the middle with plenty of apples so it is fairly level across the whole pan. Note: line the red and green on the outside of the pan so they show when you pull off the spring form ring.
Next layer is the glaze – use a glaze brush to coat the apples

Next layer is the crumble, apples, and glaze. Two layers of apples. Your 3^rd layer is a decorative design with the best-looking slices of apples. Top with the last of the glaze.
Freeze for 1 hour or refrigerator for a few hours.

Apple Torte Storage Suggestion: Stored in a sealed glass container in the refrigerator, torte will keep for 1 week. Note: If the glaze becomes firm, place the mixture in a sealed jar and put it in a warm water bath or dehydrator. This will promote liquefying the glaze.

Did you try out this recipe? Post it on your social media and tag us @SWIHA! We will repost to our Instagram/Facebook story and fall in love with all these beautiful creations!

If you are interested in following your passion for food - SWIHA offers several Nutrition Programs both on-campus and online!

● Holistic Nutrition Specialist - 200 Hours Online or On-Campus

● Whole Foods Culinary Specialist - 100 hours On Campus

● Holistic Health and Wellness Coach - 755 Hours Online

● Health and Wellness Coach - 200 Hours Online or On-Campus

What’s your next step? Schedule an appointment with an Admissions Coach by calling 480-994-9244 or email info@swiha.edu

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