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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 oats
175 g wholewheat flour
1 tablespoon honey or date syrup
150 ml oil
200 g sunflower seeds
water for mixing

Filling:
200 g cashew nuts
150 g pitted dates
1 litre water
2 tablespoons arrowroot
1 teaspoon grated orange rind
1 teaspoon vanilla essence
2 bananas, plus slices for decoration
200 g chopped walnuts

1) 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.

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