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Dessert

Sweet Dessert Pie Crust with Dried Mangoes and Dates

Author:

Leslie Cerier, The Organic Gourmet

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Serves:

1 10-inch pie crust

Author:

Leslie Cerier, The Organic Gourmet

Serves:

1 10-inch pie crust

Dates and dried mangoes, cinnamon and nutmeg naturally sweeten this quick and easy vegan and gluten-free no bake pie crust.

Instructions

Combine and bring all the ingredients to a boil in 1-quart stockpot. Lower heat to low and simmer covered for 15-20 minutes, stirring occasionally.
When all the water is absorbed, pour the teff and dried fruit mixture onto a 10-inch pie pan. Spread the teff mixture evenly over the bottom of the pie pan and up the sides.
Let cool for at least 20 minutes to set.
Add your favorite raw cheesecake pie filling and serve. You can also add your favorite fruit or pumpkin pie filling; bake and let the pie cool before serving.

Ingredients

Maskal Teff Grain

⅔ cup Maskal Teff grain, brown or ivory
½ cup pitted dates, chopped
½ cup dried mangoes, chopped
1 tsp cinnamon
¼ tsp nutmeg
2 cups water
pinch of sea salt

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