|
Plain flour 40g
Soy Grits, pre-soaked, well-drained 135g
Rice, cooked, drained 65g
Egg (59g), lightly beaten 1
FILLING:
Dried Apricots, chopped 400g
Water, boiling 250ml
Almonds, chopped or slivered (optional) 30-40g
TOPPING:
Natural Yoghurt 200g
Eggs (59g), lightly beaten 2
Apple Juice Concentrate 20ml |
Set oven to 180 degrees (moderate).
Grease and base line 23cm (9”) pie plate.
Combine grits, rice, flour and egg. Mix well.
Press into base and sides of pie plate. Bake for 10-15 minutes to set a
little. Cool.
FILLING: Lower oven temperature to 160
degrees. Combine apricots with boiling water, cover and simmer for 5
minutes or
until all water has been absorbed. Allow to cool. Spread evenly over pie
base.
TOPPING:
Combine topping ingredients and spread evenly over filling. Bake for 40-50
minutes or until topping sets. |
