Directions

1. Place a medium bowl onto mixing bowl lid and weigh almonds and dates into it. Add water to cover and set aside to soak for 20 minutes. 

2. Place a separate small bowl onto mixing bowl lid and weigh golden raisins and remaining dates into it. Add water to cover and set aside to soak for 20 minutes.
   

3. Using simmering basket, drain and rinse almond mixture and transfer the mixture to mixing bowl. Drain and rinse raisin-date mixture and set aside.
   

4. Grease a 23cm (9-inch) round, fluted tart pan with a removable bottom and set aside.
   

5. Add pecans and ½ teaspoon salt to mixing bowl. Chop for 5 seconds / speed 8.
   

6. Use spatula to scrape down the sides of the bowl and chop for 5 seconds / speed 8. Repeat once more to finish chopping mixture.
   

7. Transfer mixture to tart pan and press evenly over the bottom and up the sides. Wash and dry the mixing bowl.
   

8. Peel, core and quarter the green apples.
   

9. Add green apples, cinnamon, nutmeg, remaining ¼ teaspoon salt, and drained raisin-date mixture to mixing bowl. Chop for 10 seconds / speed 7. Use spatula to scrape down the sides of the bowl.
   

10. Add lemon juice and quinoa to mixing bowl. Mix for 5 seconds / speed 8.
    

11. Core and cut 2 of the red apples into 1cm (½-inch) pieces and add to the mixing bowl. Mix for 10 seconds / speed 4. 

    
    

12. Scrape apple mixture into the crust and smooth the surface with spatula. Cover with plastic wrap and refrigerate until ready to serve. Wash and dry mixing bowl.
    

13. Add macadamia nuts to mixing bowl. Chop for 7 seconds / speed 8.
    

14. Add maple syrup and water to mixing bowl. Blend for 20 seconds / speed 8.
    

15. Cut remaining red apple into thin slices. Decorate pie with red apple and serve with macadamia cream. 
    

16. Enjoy your dessert!