Raspberry Orange Banana Cobbler

Mark Reinfeld
The Complete Idiots Guide to Eating Raw

Absolutely amazingly delicious

Diane Pettinga

1 c buckwheat groats ground
2 c almonds
2 c plus 8 dates
4-5 TBSP agave nectar
2 c fresh raspberries or 2 10-oz frozen bags
1 c banana peeled and sliced
1 tsp orange zest


1- place ground buckwehat, almonds and 2 c dates in food processor with the 's' blade, process on high for 20 seconds
2- slowly add as much agave nectar as needed through the top until mixture becomes sticky and holds together when pressed
3- line a 9X11 baking dish with parchment paper so at least 2 inches comes out on either side
press 2/3 crust mixture into the bottom of the baking dish
crust should be at least 1/4 inch thick throughout
chill in refrigerator for 20 minutes before adding topping
4-defrost the raspberries thoroughly and drain any liquid from the packages
place in a food processor with the 's' blade
5- add bananas, orange zest, and the 8 dates and process on low speed (my food processor only has one speed) for 20 seconds for a unified but chunky consistency
6-Layer topping on top of crust. 
crumble remaining crust mixture over top
chill for at least 1 hour to overnight before serving
the parchment lining enables you to pick up the entire cobbler out of the pan to cut on a cutting board if desired

TIP: Countless variations are possible with this recipe by altering the fruit topping.  For example, there's nothing like Mango Cobbler to really stun the masses.  When mangoes are in season prepare 3 cups and use to replace the rapsberry miture in this recipe.  Chill and enjoy,