2 ½ cups coarsely chopped strawberries (or 2 cups strawberries + ½ cup blueberries)
¼ cup sliced strawberries
1 cup chopped, dried dates or figs
1 ½ bananas, ripe and mashed
2 Tbs. light agave nectar or honey
¼ cup Jules Gluten Free All Purpose Flour*
(*If you use another flour, be sure to use one which already includes xanthan gum and is not bean or rice-based, so that it has a proper bulk to starch ratio and will not make the pie dense or gritty. The recipe for my all purpose flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or in various media links from my website, and my flour mix can be purchased premixed from my site as well.)
1 ½ cups finely chopped pecans
1 ¼ cup chopped, dried figs or dates
1 tsp. gluten-free vanilla extract
Preheat oven to 350 F.
Prepare the crust ingredients by chopping the pecans in a food processor, then adding the dried fruit and chopping together. Finally, pour in the vanilla and blend all together in the food processor.
Press the mixture into the bottom and sides of a pie plate and set aside.
Clean the blade and bowl of your food processor and add the dates or figs, bananas, agave and Jules Gluten Free All Purpose Flour. Combine until well mixed and pour into a large bowl. Stir in the chopped strawberries, then pour all into the prepared crust. Top with sliced strawberries.
Bake in the preheated oven for 20-30 minutes, or until it begins to be slightly bubbly in the center. Remove to cool and refrigerate until serving.