Try this
pie recipe. It has no saturated fat, and the nuts add the
health benefits of omega-3 fatty acids.
Ingredients
1/2 cup
raw cashew pieces
1 cup water
4 1/2 tablespoons arrowroot powder
6 cups cooked, pureed winter squash (buttercup, banana or
hubbard)
1/2 cup sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
3/4 teaspoon ground ginger
3/8 teaspoon ground cloves
1 1/2 teaspoons cinnamon
3/4 cup walnuts, chopped
2 9"
pie crusts of your choice
Directions
- Pre-heat
oven to 400 degrees F.
- In
a blender, grind the cashew pieces until very fine. Add
the water and blend on high speed for 2 minutes. Add the
arrowroot powder and blend on low speed for 30 seconds.
Keep the mixture in the blender until needed.
- In
a food processor or mixer, combine the squash puree, sugars,
brandy and spices.
- Blend
the cashew/arrowroot mixture and process until well mixed.
- Divide
the pie filling equally between the two piecrusts. Top with
the chopped walnuts. Bake the pies for 50 to 60 minutes
until lightly browned, cracked and well set.
- Remove
the pies from the oven, cool, then refrigerate overnight
to allow filling to firm up.
Serve
cool, or at room temperature.
Source:
A. Weil. Eating Well for Optimum Health. HarperCollins Publishers, New York, New York, 10022, 2001.
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