1 9" pie crust
· 6 Medjool dates, pitted, cut in half
· 1 cup walnuts
· 1⁄2 cup pecans
· 1⁄4 cup almonds
· 2 tablespoons golden flax meal
· 1⁄4 cup steel cut oats
· 1⁄4 cup Bob’s Creamy Buckwheat
· 2 tablespoons Agave Nectar
Put the dates and the almonds in the food processor. Pulse a couple of times to begin chopping them up.
Add the walnuts and the pecans. Pulse a few times.
Add the grains to the food processor. Pulse a few times until well blended and everything is about the same size.
Pour the agave syrup over the mixture. Pulse a few more times until the mixture is sticking to itself.
Put about half of the mixture in your pie plate. Use an offset spatula or a silicone spoon to press the mixture down, and up the sides. Add more mixture as needed and continue pressing it in place and working it up the sides of the pie plate until it is the way you need it for your pie.
You can use any combination of nuts you like for this. Just make sure the combination equals about 1-3/4 cup for a 9-inch pie plate.
You can also use any dried fruit, such as apricots, figs, raisins, etc. The amount should be about 1/2 to 3/4 cup, depending on how dry/sticky they are. If they are very dry, you can increase the amount of agave at the end to compensate. If they are very wet, you may not even need the agave, it’s just to help everything stick together!