Crust:3/4 cup raw almonds
Filling:3 T. agar-agar flakes
In a food processor, place all of the crust ingredients, and process for 2 minutes to finely grind the mixture. Scrape down the sides of the container and process an additional 1-2 minutes or until mixture holds together when squeezed between your fingers. Transfer the crust mixture to a 9-inch pie pan or cake pan. Using your hands, press the crust mixture to evenly cover the bottom of the pan, and set aside while preparing the filling.
In a small bowl, place the agar-agar flakes, pour the apple juice over the flakes, and set the mixture aside for 10 minutes to allow the flakes to soften. Wipe out the food processor container with a clean towel for reuse in preparing the filling. Add the bananas to the food processor and process for 2 minutes or until very smooth and creamy. Add the agar-agar mixture, dates, and lemon juice, and process an additional 1 minute. Pour the filling over the prepared crust. Cover the top of the filling with a piece of parchment paper, place the pie in the refrigerator, and allow it to chill for 2 or more hours. Just before serving, decorate the top of the pie with the sliced strawberries.
Yield: One 9-inch pie
Home | Recipes | Books | Bio