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Add a photoServings: 8
Ingredients
- 1/4 c. pumpkin seeds
- 2/3 c. millet rinsed well
- 1/2 c. apple juice or possibly cider
- 7 med Gravenstein apples grated
- 1/8 tsp sea salt
- 1/2 tsp cinnamon
- 1 Tbsp. arrowroot
- 1/4 c. cranberries halved Mint leaves to garnish
Directions
- Preheat oven to 375F. Place pumpkin seeds in a single layer in a 9" pie plate and bake till popped (10-15 mins); stir seeds once or possibly twice while cooking. When done cooking, coarsely grind pumpkin seeds in a mortar and a pestle or possibly coffee grinder.
- Combine pumpkin seeds 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 mix. Stir well to mix, then pour into pie plate. Use a wooden spoon to push mix up the sides of the pie plate.
- In another bowl, combine grated apples, salt, cinnamon and arrowroot; mix well. Spoon this mix over the millet crust; smooth with the back of spoon. Top with halved cranberries, cover with foil and bake 45 min to one hour. Let cold completely before slicing.
- NOTES : Gravensteins are the best apples for maing pies, but any sweet apple willwork in this recipe. The unusual crust is rich and crunchy - a deliciousalternative for people with wheat allergies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 37 | 33% |
| Total Fat 4.21g | 5% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 111mg | 3% |
| Total Carbs 15.59g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.72g | 1% |
| Protein 4.02g | 6% |
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