Amber Waves: Squash Pie with Millet Crust

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* Exported from MasterCook Mac *

 

Squash Pie with Millet Crust

 

Recipe By : Amber Waves of Grain, Alex and Gale Jack

Serving Size : 1 Preparation Time :0:00

Categories : Desserts & Snacks

 

Amount Measure Ingredient -- Preparation Method

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3 cups butternut squash -- to 4

sea salt

1 tablespoon agar agar

spring water

1 tablespoon barley malt

Crust:

1 cup millet

1 cup spring water

 

Millet makes a firm chewy crust, a nice alternative for those who are

careful of hard baked wheat products.

 

Boil the squash with a pinch of sea salt. Put in hand mill and puree.

Add agar agar flakeds, dissolved in a little water and the barley

malt. Cook, stir, and dissolve agar agar for 5 minutes. For the

crust, cook the millet and press it in a pie tin. Bake for 10

minutes, then add the squash filling, and bake for another 20 minutes.

 

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Per serving (excluding unknown items): 945 Calories; 9g Fat (8%

calories from fat); 26g Protein; 195g Carbohydrate; 0mg Cholesterol;

27mg Sodium

Food Exchanges: 12 1/2 Starch/Bread; 1 1/2 Fat

 

 

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