Click to Print

Ingredients for Crust:

• 3 c granola
• 2 t ground coriander
• 2-3 T oil
• 3-4 T water
• 2 T honey

Method for Crust:

1. Blend granola until fine.
2. Mix all ingredients for crust together.
3. Press into bottom and sides of dish.
4. Bake at 170° for 20-30 minutes.

Ingredients for Filling:

• ½ c warm water
• 1 t agar agar powder
• 3 c pineapple juice
• 2/3 c cashews
• 1/3 c coconut
• 3 T cornflour
• Lemon rind
• 2/3 c honey
• 4 T lemon juice

Method for Filling:

1. Place 1 c pineapple juice, cashews, coconut, cornflour and lemon rind in blender.
2. Blend until smooth.
3. Add 2 c pineapple juice and blend.
4. Soak agar in warm water in a pan for a few minutes.
5. Then bring to boil, stirring, and continue to stir for 3 or 4 minutes. Add to mixture in blender and whiz again until very smooth.
6. Pour into pan and heat until thick, stirring all the time.
7. Add lemon juice and honey and stir in well.
8. Pour into baked pie crust and leave to set in fridge.
9. Decorate with fresh or canned fruit, or coconut.

Granola

Ingredients:

• 8 c oats (rolled/quick)
• 1 c hot water
• 2 c coconut/nuts/seeds
• ½ c oil
• 1 ½ t salt
• 2 T vanilla extract
• 1 ½ c pitted dates

Method:

1. Put first two ingredients in bowl.
2. Place all other ingredients in blender and blend till smooth.
3. Spread on baking tray and place in oven at 80°C for several hours until dry (may leave in oven overnight).
4. Stir occasionally while baking.
5. Remove from oven and stir in dried fruit.
6. Place in container for storing.
7. Serve with fresh fruit and nut/soy/rice milk.
8. Variation:
   Instead of 1 c hot water and ½ c oil, add ½ c hot water and 3-4 ripe bananas. Blend as above.