TROPICAL FRUIT PIE

Crust:
3 Cups Almonds or pecans or walnuts, soaked 8 – 12 hours
1 Cup Sunflower seeds
1 Cup Raisins
1-2 Cups Pitted dates

After soaking almonds dry them in the sun for 30 to 60 minutes, or use a dehydrator, or simply dry them with a towel. In a food processor, process the almonds until they are evenly chopped. Add the sunflower seeds and process until they are finely chopped. Add the raisins; process until they are blended in. Add the dates, a few at a time, until the mixture holds together and has a sticky dough-like consistency. Press into 9 inch pie pan. Dehydrate for 1 hour or leave in sun for 1-2 hours or in a warm oven for 20 minutes. Or, you can just use the crust immediately. Makes a 9 inch pie crust.

Filling:
2 Cups Sliced strawberries
2-3 Cups Papayas, cut in chunks
2-3 Cups Bannanas, cut in chunks
Dash of cinnamon
1 Lemon peeled, seed and cut in chunks
Zest of 1 lemon
2-3 tspPsyllium
Assorted fruit
Lemon juice for dipping(optional)

Place the sliced strawberries in the crust. In a blender, combine the papayas, bananas and cinnamon and blend until the mixture is smooth puree. Add the lemon and zest; blend until smooth. Sprinkle in the psyllium; blend until thoroughly mixed. Immediately pour the mixture over the strawberries. Chill until firm. Decorate with fruit that has been dipped in lemon juice.

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