Recipe Directions

all quantities are appx. and depend on the size of your pie pan. use your intuition → it’s fun!

crust
using a mortar and pestle or a manual mincer: grind the sunflowers and pecans into a bowl – add the ground flax, pinch of salt/cinammon (optional), and mix. then knead the dates into a consistent dough.



using a food processor – process the dry ingredients first – sunflowers,pecans,ground flax,pinch of salt/cinammon (optional), then add the pitted dates.



i like to use the minimum amount of dates to make it sticky enough. but for guests i use a little more since their tongues are used to pop with lots of sugar. you can also put less dates and just put a tiny bit of water or a piece of a banana to make it sticky.



place dough into pie pan and flatten to shape.
filling
using your hands… (a great sensual experience with your lovers) knead all the apricots in a bowl into a fine mush. depending on the ripeness of the apricots and your sweetness habits – knead also the dates into this mush. oh yes – also add the vanilla here.. when desired consistency is reached – add psyllium and mix well.



boring but quick alternative – a blender… put all ingredients in it except psyllium, blend to smoothness, then add psyllium and blend a little more.



put mush into crust.



optionally (but almost too fun and tasty to miss) decorate with raw nut yogurt, strawberries and mint.



chill to settle for at least an hour.



must eat naked.

Ofek's Thoughts

i had a few friends over – and they practically danced in my kitchen! one of them was non-raw and she said it’s the best pie she ever tasted!

a few days ago i went with my daughter on a gathering/gleaning/swimming trip. we stumbled upon an apricot orchard at the very end of the season. a few trees had slightly over-ripe apricots. now apricots are at the top of the list of pesticides… but these ones had enough quality assurance signatures… the orchard was neglected including the orchards around it (nectarine and lemon), the weeds between the trees where abundant and tall (no ground spraying), and most importantly – appx. one out of three apricots had the most beautiful worms dancing in it (usually inhabiting only one half). and so we very carefully picked the soft apricots and filled a 2 gallon bucket! a pie was an obvious need once we got home.

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naked! awesome!

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I agree with fuzzywater. There was a lot of love in that recipe. Cheers!

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Psyllium can be found in any common drug store in thee section for 'regularity'. It is the principle ingredient in Metamucil. If it is a good store, they will have a jar or package of the raw husks without the flavorings or sweeteners added.

This pie looks AMAZING. I am sure the flavors are intense.

I have not used psyllium as a thickener, but after I read this, it just seems so obvious... I will have to pick some up for the kitchen. I am wondering how well this would work with our wild cranberries and blueberries up here...

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looks great! fun to read! ^^

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ohmigosh wow! This looks so incredible, I will have to make this next weekend.

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yes - really any seed/nut crust would work.

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Would this still be good if I substituted pumpkin seeds instead of the sunflower seeds...I'm not crazy about sunflower seeds!

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What an enticing recipe. That would make anyone want to go raw! WOW! Beautiful picture and idea!

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This sounds good! I might try this with a mixture of fresh sweet apricots and sweet bananas in the filling! Might be tasty with a sprinkle of cinnamon on top!

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BTW if you want to color of the apricots to preserve better add a few drops of lemon juice to the filling.

psyllium husk is the white husks of the plantain (the green weed, not the banana). they make runny things into harder jell - without it the cake will cut like thick soup.. yes there are alternatives but psyllium is relatively easy to find at a health food store or on-line and i recommend it as a regular part of your raw kitchen.

so there are many seeds that have a jelly quality - like flax (stronger flavor and changes texture), nettle (collect now from the wild), basil (you can get a lot at an asian food store).. grind the seeds first. also persimmon and papaya - you can add a few to the filling and it will harden the mixture. ta ta.

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LOL Just gotta say that I love your style of uncooking!

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This looks great. What is psyllium husk powder? If I can't find it can I substitute it for something else?

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