Jillian Kilpatrick is a chef at the Lund Center in Burlington and she is teaching us how to make an apple torte that is gluten free and vegan.
Makes one 9" torte in a spring-form pan
1/2 cup raisins
6 dates with pits removed
1 cup almonds
1 cup walnuts
1 teaspoon vanilla extract
6 apples, cored and cut in half. Slice paper thin on a hand held ceramic mandolin.
¼ cup coconut oil, warm to liquid
1/3 cup xylitol, ground fine in a coffee grinder/food processor
3 tablespoons lemon juice
1 tablespoon cinnamon
1) Put the raisins, dates and almonds in a food processor until finely chopped and well mixed. Add walnuts and vanilla and process again. Set aside and slice apples. 2) Place a half cup of the fruit & nut mixture on the bottom of the spring-form pan and distribute so it's even, but not too firmly packed. 3) Use half the apples and place them evenly over the first layer. Save the prettiest apple slices for the top. 4) Whisk together the glaze ingredients, and spread half of the glaze over the apples. 5) Add the rest of the nut mixture and distribute evenly. 6) Take half of the remaining apple slices and cover the nut mixture, and brush them with the glaze. 7) Then take the final apple slices and create whatever pattern you'd like on the top of your cake, and carefully add the remaining glaze with a pastry brush. decorate with chopped walnuts, whipped cream (optional)