Crust:
2 cups almonds
1/2 cup rolled oats
1/4 cup maple syrup
1/4 cup canola or sunflower oil or butter
2 tablespoons filtered water
Pinch of sea salt

Filling:
8 ounces unsweetened raspberry jam
1 lemon, juiced
1 banana, sliced and combined with juice of 1 lemon
6 strawberries, sliced
1 ripe peach, sliced thin
2 kiwi fruit, peeled and sliced
1 1/2 cups apple juice
1 1/2 tablespoons kuzu, found in natural food stores, or use arrowroot
1/2 teaspoon vanilla

Directions
Preheat oven to 350 degrees. To make crust, process almonds and oats in a food processor until pulverized and fine. Add the rest of the crust ingredients, process until they form a ball. Press into oiled pie plate. Bake for 20 minutes. Remove from oven and cool. Spread jam over baked crust. Arrange fruit in pretty pattern. Mix apple juice, kuzu and vanilla. Cook until thickened. Pour or brush carefully over fruit, covering everything, Chill until set.

This entry was posted on Tuesday, September 27th, 2005 at 9:35 pm and is filed under pies and tarts. You can leave a response, or trackback from your own site.