1/3cupsprouted barley flour (can substitute millet flour for a non-gluten version)
1/3cupsprouted brown rice flour
1/3cupsprouted quinoa flour
In a medium bowl, combine the flours. Add the butter and stir with a fork until it forms a crumbly, moist (not wet) dough. (If the mixture is too dry, add water a few drops at a time.) Form the dough into a ball.
Place the dough between two sheets of wax paper and roll it into a 10–inch circle. Transfer the circle of dough to a 9–inch pie pan and gently press it against the sides of the pan. Trim off the excess dough and crimp the edges. The crust is now ready to fill.
If you want to pre–bake the crust for a no–bake pie filling, simply prick the bottom of the dough with a fork (to keep it from bubbling up) and bake at 450 degrees for 10 minutes or until golden brown. Let cool before adding your favorite no–bake filling.
*: Sprouted flour is my addition. Nancy does not indicate sprouted flour in her recipes
Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.