Millet makes a firm, chewy crust that is a nice alternative for those who are avoiding wheat.

  • 3-4 cups buttercup squash
  • sea salt
  • 1 tablespoon agar agar
  • spring water
  • 1 tablespoon barley malt


  • 1 cup millet
  • 1 cup water

Boil the squash with a pinch of sea salt. Put in hand mill or food processor and puree. Add agar agar flakes dissolved in a little water and the barley malt. Cook, stir, and dissolve agar agar for 5 minutes. For the crust, cook the millet (1 cup washed grain to 3 cups water, simmer 30 minutes if boiling, or 20 minutes if pressure cooking, with 2.5 cups of water, with pinch of sea salt) 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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