Divine sweets

Banana Nut Pie

When this recipe was featured in our Yoga Life magazine, it received rave
reviews from readers. Bananas are especially beneficial for yoga
practitioners, as they are said to increase humility and calmness.

Serves 8

Pie shell:200 g rolled oats175 g wholewheat flour1 tablespoon honey or

date syrup150 ml oil200 g sunflower seedswater for mixingFilling:200 g
cashew nuts150 g pitted dates1 litre water2 tablespoons arrowroot1
teaspoon grated orange rind1 teaspoon vanilla essence2 bananas, plus slices
for decoration200 g chopped walnuts1) Preheat the oven to 200 °C/400
°F/gas mark 6. Oil a 23 cm (9 in) loose-bottomed round flan tin. To make the
pie shell, mix all the ingredients together, adding a little water to bind them.
2) 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.3) To make the filling, put all the ingredients, except the
bananas and chopped walnuts, in a food processor or blender and purée 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. 4) 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.