SQUASH PIE WITH MILLET CRUST

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

CRUST:

  • 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.

Newsletter Subscription

Join my mailing list to receive our newsletter with seasonal health care advice and event announcements.

We will not share your contact information and you can easily opt out at any time.

You have Successfully Subscribed!

Share This