1 1/4 Cups Almonds
1/2 tsp. herbamare
1 Cup Dates, chopped
1/2 tsp. Italian seasoning mix
1 T. Celery Juice
2 tsp. Psyllium husk powder
Use a food processor to chop the almonds until evenly ground. Add the dates and process until the almonds are finely ground. Except for the psyllium, add the other ingredients, gradually adding the celery juice. The crust must be slightly damp and holding together before adding the psyllium.
Gradually add the psyllium. Press the mixture into an 8 or 9 inch pie dish or pan and either leave in the sun for 1-2 hours or in a dehydrator for about one hour, and use immediately
For other recipes by Dorit, see
Dorit’s book: Celebrating our Raw Nature