Contributed by Angela Cleveland (Recipe adapted from “Veg-Eats: FatFree” at www.fatfree.com)

Ingredients

¼ C Pumpkin seeds
2/3 C Millet, rinsed well (a whole grain available at most Health Food Stores)
½ C Apple juice or Cider
7 medium Apples grated (or any sweet apple)
1/8 tsp Salt
½ tsp Cinnamon
1 Tbs Arrowroot
¼ C Cranberries, halved

Instructions

Preheat oven to 375°F. Place pumpkin seeds in a single layer in a 9" pie plate and bake until popped or slightly browned (10-15 minutes) stirring once or twice. Coarsely grind the seeds. Combine pumpkin seeds and millet in a clean bowl. Bring apple juice to a boil. Remove from heat and pour over seed/millet mixture. Stir well to mix, then pour into pie plate. Use wooden spoon to push mixture up the sides of the plate. In another bowl, combine grated apples, salt, cinnamon, and arrowroot. Mix well. Spoon this mixture over the millet crust. Smooth with back of
spoon. Top with halved cranberries, cover with foil and bake 45 minutes to 1 hour. Let cool completely before slicing. Serves 8

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