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Millet
Apple Pie with Millet Crust

Ingredients

2/3 cup hulled millet
cup pumpkin seeds
cup apple juice
7 medium apples; grated
pinch salt
teaspoon cinnamon
1 tablespoon arrowroot
cup cranberries; halved

Method

Preheat oven to 195C.

Place pumpkin seeds in a single layer in a 23cm pie plate and bake until popped, about 10-15 minutes, stirring once or twice. Coarsely grind the seeds.

Combine pumpkin seeds and millet in a clean bowl. Bring apple juice to the boil. Remove from heat and pour over millet mixture. Stir well to mix, pour into pie plate, pushing mixture up the sides of the plate.

In another bowl, combine apples, salt, cinnamon and arrowroot. Mix well and spoon this mixture over the millet crust, smooth with back of spoon. Top with cranberries, cover with foil and bake 45-60 minutes. Let cool completely before slicing.


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