Banana Nut Pie
|Rolled oats||7 Ounce (200 Grams)|
|Whole wheat flour||175 Gram (6 Ounce)|
|Honey/Date syrup||1 Tablespoon|
|Oil||150 Milliliter (5 Fluid Ounce)|
|Sunflower seeds||7 Ounce (200 Grams)|
|Water||1 1⁄2 Cup (24 tbs) (For Mixing)|
|Cashew nuts||7 Ounce (200 Grams)|
|Pitted dates||150 Gram (5 Ounce)|
|Water||1 Liter (1.75 Pint)|
|Grated orange rind||1 Teaspoon|
|Vanilla essence||1 Teaspoon|
|Banana slices||2 (For Decoration)|
|Walnuts||7 Ounce (200 Grams)|
Preheat the oven to 200Â°C/400Â°F/Gas mark 6.
Oil a 23cm (9in) loose-bottomed round flan tin.
To make the pie shell, mix all the ingredients together, adding a little water to bind them.
Spread the mixture in the greased tin, using your hand to spread the mix evenly around the base and sides of the tin.
Bake in the oven for 10-15 minutes, until golden.
Allow the pie shell to cool completely before removing from the tin.
To make the filling, put all the ingredients, except the bananas and chopped walnuts, in a food processor or blender and puree until smooth.
Transfer the mixture to a pan and cook over a low heat until it thickens.
Remove from the heat and allow to cool.
Slice the 2 bananas into the pie shell.
Pour the cooled filling on top and decorate with banana slices and the chopped, nuts.
Chill until set.