Name: Date and raisin pie
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8
Ingredients: Base; 190 gram packet gluten-free arrowroot biscuits; 1/2 cup toasted almonds; 100 gram butter, melted; Filling; 350 gram pitted dates; 1 cup raisins; 1 cup water; 2 slice honey; juice and finely grated zest of 1 orange; 1 cinnamon quill; 1 cup cream, whipped, to serve; strips of orange zest, to garnish

Date and raisin pie

This scrumptious date and raisin pie is great garnished with orange zest and enjoyed for dessert served with freshly whipped cream

Serves 8

Prep

25M

Cook

Total

30M

This recipe first appeared in Food magazine issue 83.

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Ingredients

Base

190 gram packet gluten-free arrowroot biscuits

1/2 cup toasted almonds

100 gram butter, melted

Filling

350 gram pitted dates

1 cup raisins

1 cup water

2 slice honey

juice and finely grated zest of 1 orange

1 cinnamon quill

1 cup cream, whipped, to serve

strips of orange zest, to garnish

Method

1.Line the base of a 20cm springform cake tin with baking paper and lightly grease the sides.

2.Place the biscuits and almonds in a food processor and process until crumbs form. Place the crumbs in a bowl, add the melted butter and mix well. Press the mixture onto the base and halfway up the sides of the tin. Chill while preparing the filling.

3.To prepare the filling, place all the ingredients in a small pan. Bring to a simmer over a medium heat then cook for 4-5 minutes, or until the mixture has thickened to a paste. Remove from the heat and set aside to cool.

4.Once the date mixture reaches room temperature, refrigerate until cool. Discard the cinnamon quill. Spoon the mixture into the biscuit base. Top with whipped cream, garnish with orange zest and cut into wedges to serve.