1/4 c Pumpkin seeds
2/3 c Millet, rinsed well
1/2 c Apple juice or cider
7 md Gravenstein apples, grated
1/8 ts Sea salt
1/2 ts Cinnamon
1 tb Arrowroot
1/4 c Cranberries, halved
Mint leaves to garnish
Gravensteins are the best apples for maing pies, but any sweet apple will
work in this recipe. The unusual crust is rich and crunchy – a delicious
alternative for people with wheat allergies.
PREP TIME: 25 minutes, BAKING TIME: 45 minutes
Preheat oven to 375F. Place pumpkin seeds in a single layer in a 9″ pie
plate and bake until popped (10-15 mins); stir seeds once or twice while
cooking. When done cooking, coarsley grind pumpkin seeds in a mortar and a
pstle or coffee grinder.
Combine pumpkin seends and millet in a bowl. Pour apple juice into a small
pot and bring to a boil; remove from heat and pour over seed/millet
mixture. Stir well to mix, then pour into pie plate. Use a wooden spoon
to push mixture up the sides of the pie plate.
In another bowl, combine grated aples, salt, cinnamon and arrowroot; mix
well. Spoon this mixture over the millet crust; smooth with the back of
spoon. Top with halved cranberries, cover with foil and bake 45 minutes to
one hour. Let cool completely before slicing.
Calories: 192, Fat: 1.7, % fat calories: 8, cholesterol: 0, Carbohydrates:
44, Fiber: 6.8.
Yields
8 Servings
