For the pie crust:

  • ¼ cup (65 ml) walnuts
  • ¼ cup (65 ml) of a mixture of white almonds and Brazil nuts
  • 1/3 cup (85 ml) water
  • ¼ tsp. tsp (1 ml) sea salt
  • ¾ to 1 cup (185-250 ml) of wheat pastry flour

For the fruit filling:

  • 1 banana, sliced
  • 1/3 cup (85 ml) dates, chopped (use scissors to chop them easily)
  • 6-12 fresh strawberries sliced
  • Small berries: blueberries, strawberries, blackberries, raspberries
  • Slices of kiwi
  • If you want to add pineapple, choose unsweetened canned pineapple
  • 1 tablespoon (15 ml) arrowroot flour
  • ½ cup (125 ml) unsweetened fruit juice of your choice (do not use orange juice or grapefruit)
  • 2 teaspoons (10 ml) unflavored gelatin
  • ½ cup (125 ml) unsweetened fruit juice



  1. In a blender or food processor, process nuts, water and salt into a puree. Pour into a bowl and add the flour to make a soft dough.
  2. Grease a pie plate and spread the dough by pressing with your fingers. If the dough sticks to your fingers, dip the tips of your fingers in water and it will be easier to spread the batter.
  3. Place the bananas, the dates and the strawberries on the pie crust.
  4. Bake at 350 degrees F (180 degrees C) for 20 minutes.
  5. Let the pie cool down, and then add all the rest of the fresh fruits to fill the pie in beautiful circular layers.
  6. For the fruit filling glaze, mix the arrowroot flour with 1/2 cup of unsweetened fruit juice and heat in a small saucepan until it thickens. 
  7. In the meantime, in a different bowl, mix the gelatine with the other 1/2 cup of unsweetened fruit juice.
  8. Add the gelatine mix to the arrowroot flour mix and stir until the gelatine melts.
  9. Pour over all the fruits and place the pie in the fridge for a few hours, until it sets.

Lise Guénette, ND.A.
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