Dates and dried mangoes, cinnamon and nutmeg naturally sweeten this quick and easy vegan and gluten-free no bake pie crust.
Serves: 1 10-inch pie crust
⅔ cup teff grain, ivory
½ cup pitted dates, chopped
½ cup dried mangoes, chopped
1 tsp cinnamon
¼ tsp nutmeg
2 cups water
pinch of sea salt
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.
Photo by Tracey Eller