CRUNCHY BROWN RICE FLOUR NUT TOPPING

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CRUNCHY BROWN RICE FLOUR NUT TOPPING

Source: Mother Nature's Garden Cookbook

 

1/2 c. brown rice flour

1/3 c. chopped pecans or walnuts

1 tsp. ground cinnamon

2 T. frozen and thawed apple juice concentrate

1/2 T. oil (I omitted this)

 

In a small bowl, mix together the brown rice flour, nuts, and cinnamon. In

another small bowl, mix the apple juice and oil. Stir the apple juice mixture

into the dry ingredients with a fork. Continue to stir until the dough is

blended.

 

The topping dough can be baked along with the pie, or it can be prebaked,

and ten sprinkled over the pie filling. To prebake the dough, spread it

evenly in the bottom of a 9-inch round nonstick baking pan, without pressing

the dough down. Bake the topping at 400’ for 15 minutes, then sprinkle it on

top of a raw or poached fruit pie.