Difficulty
Average Recipe
Prep Time
20 minutes
Wait Time
3 hours
Cook Time
45 minutes
Servings
8

This recipe makes for a delicious vegan and gluten-free dessert. The recipe is adapted from a dessert served at the former Café Ambrosia restaurant in Seattle, Washington. Serve slices of pie with fresh raspberries and sliced kiwi fruit.

Ingredients

Crust

1 cups rolled oats lightly ground
¼ cups brown rice flour
¼ cups arrowroot powder
½ cups raw walnuts ground
½ teaspoons sea salt
1 teaspoons vanilla extract
3 tablespoons maple syrup
¼ cups coconut oil

Filling

½ cups uncooked millet
2 cups water
½ cups raw cashews
½ cups maple syrup
cups freshly squeezed lemon juice
2 teaspoons vanilla extract
1 teaspoons organic lemon flavoring