Raw Strawberry Rhubarb Buckle with a lightly baked Almond Cookie Crust This is best served when crust is warm from the oven, but also very good the next day when cold
Crust: 3/4 cup almonds, soaked at least 2 hours, dried in a food dehydrator (can be done ahead but optional to dry them) 1 cup oats 1 cup coconut 1 teaspoon baking powder 4 large dates, pitted and roughly chopped 1 teaspoon almond extract 1 tablespoon apple cider or juice
Filling: Heaping 2 to 2-1/2 cups sliced strawberries ( 1-pound container is adequate) 1 cup chopped rhubarb 1 tablespoon agave nectar juice of half lemon 1 teaspoon arrowroot powder 3 large dates, pitted and roughly chopped 1 tablespoon agar agar flakes (optional)
Preheat oven to 250 degrees F. Put crust ingredients into a food processor adding dates, extract, and juice last while machine is running; process until mixture can be formed and pressed. Scoop 7 or 8 tablespoons of mixture and form into individual "cookies" . Place on a cookie sheet. Press remaining mixture into a souffle pan or deep dish pie plate. Bake cookies and crust for 12 minutes. Remove from oven. Put all but 1 cup of the strawberries into a food processor and process until fairly smooth but not pureed. Optional step for added thickness: Transfer 1/2-3/4 cup mixture to small saucepan. Add the agar agar, Bring to a gentle boil over medium heat. Stir back into raw mixture along with the sliced strawberries. Transfer filling to crust. Add cookies decoratively to the top to resemble a baked buckle dessert. Serve with a spoon. Top with raw sorbet or Coconut Ice cream or Coconut whipped cream.