Jackie's raw apple pie with nuts and dates

Jackie's raw apple pie with nuts and dates is a raw and delicious dessert, the simple preparation of which is emphasized in the text.

Nutrient profile: According to GDA guidelines, one portion of this recipe covers more than 50% of the daily requirement of omega-6 & omega-3 fatty acids, which are also present in a very good ratio thanks to the walnut content.
Despite the typically higher carbohydrate content of many desserts, one portion still covers ¼ of the recommended fiber requirement, which also delays sugar absorption somewhat.

Quantity: The amount of ingredients we specify for 10 portions makes an apple pie with a diameter of 26 cm.

Walnut: The real walnut, also called tree nut, has the highest proportion of linolenic acid (an omega-3 fatty acid that is healthy for the heart) of all nuts. They are also rich in vitamin E, zinc (an important trace element for the liver and hair, among other things) and potassium (for the heart muscle, among other things).

Soaking almonds and nuts : Soaking almonds and nuts not only changes their consistency, but also reduces the phytic acid content. This forms solid complexes with certain food substances such as minerals and thus limits their absorption by the body. You can find a corresponding article on this at the following link:
Phytic acid or phytate and soaking or sprouting.

Dried fruit is often sulphurised: Treating dried fruit with sulphur dioxide has two advantages for large-scale industrial producers: firstly, the sulphur coating helps prevent rotting, as it inhibits the metabolism of many microorganisms and thus improves the shelf life of the product; secondly, it preserves the colour of the fruit. The latter is achieved, among other things, by sulphur's ability to inhibit oxidation-promoting enzymes. Although this makes the fruit more visually attractive for many customers, we generally advise against sulphurised dried fruit. There are several reasons for this: the preservation process destroys some vitamins, such as folic acid, and sulphur can also have health consequences for asthmatics and allergy sufferers.

Cinnamon: Cinnamon is a spice made from the dried bark of cinnamon trees. Cinnamon owes its aroma primarily to cinnamon oil, which consists of 75 percent cinnamaldehyde.

Optimal springform pan size: A springform pan with a diameter of approx. 26 cm is best.

Store dates correctly: Dried dates last much longer than fresh dates. While fresh dates should be consumed within a few days, dried dates can be kept for up to a year. They should be stored in an airy, dry place at cool temperatures. A cellar is best for this.

Influence the sweetness of dates: Dates provide many nutrients and stimulate digestion due to their fiber. If you soak dates in water beforehand, they will be creamier when blended. They will also lose some of their sweetness if you do not use the soaking water, which means you can influence the sweetness.
The Deglet Nour date variety tastes particularly sweet and has a honey-like flavor. This makes it ideal for baking and preparing desserts.

Cinnamon: The cheaper Cassia cinnamon or Chinese cinnamon in particular contain coumarin, which is harmful to health in high doses. Since the amount of coumarin in the better Ceylon cinnamon is only about a hundredth of that, it is preferable.

Types of dates: We have chosen Deglet Nour dates for this recipe. However, you can use any other type of date, such as Medjool.

Cranberries: Instead of raisins, you can also use cranberries.