Pi-Day Intact Whole Grains Quinoa Crust
Ingredients:
- 1/3 cup 100% Apple Juice
- 1/3 cup Honey
- 7/8 tsp Cinnamon-Ground
- 1-1/2 TBSP Canola Oil
- 7/8 tsp Vanilla Pure extract
- 1/3 tsp Kosher or Sea Salt
- 4-1/8 TBSP Brown Sugar, light
- 5/8 cup Quinoa, Red or White Dry Grain
- 2-2/3 cup Oats, rolled, dry
- Pan release spray
Directions:
1. Mix together the apple juice, honey, cinnamon, oil, vanilla, salt, brown sugar in a heavy stock pot.
2. Heat 4-5 minutes over medium heat. Do NOT boil.
3. Rinse quinoa well in a fine mesh strainer. Strain well & add to a mixing bowl. Measure oats & add to quinoa.
4. Add brown sugar mixture to the grains, toss well to insure all are coated evenly.
5. Press firmly into a pie plate that has been well sprayed with release baking spray.
6. Bake at 350 degrees F for approx. 20 minutes. Remove & cool.
'Pi'led High Fresh Fruit Healthy Pie
Ingredients:
- Watermelon-Fresh, Sliced 1" thick-circular, Rhine removed
- Canteloupe-Fresh, Sliced 1/2" thickness, circular, Rhine Removed
- 1 cup Blueberries, Fresh
- 1 cup Raspberries
- Fresh 1/2 cup Blackberries
- Fresh 1/2 cup Kiwi, Fresh, skin removed & thick diced
- 1/2 cup Non-Fat, Unflavored Greek Yogurt
- 1/2 of 1 Lemon-fresh, zested
- 1 TBSP Honey
- 1/4 tsp Vanilla-Pure
- 3-Fresh Mint Sprigs-Washed & leaves removed
Directions:
1. Wash & air dry all fruits before assembly
2. Cut watermelon & cantaloupe to fit snugly into the cooled quinoa pie crust.
3. Assemble as listed: crust, watermelon, canteloupe, fresh berries-assorted, kiwi pieces.
4. Combine greek yogurt with lemon zest, honey, vanilla. Put into a squeeze bottle or pastry bag with a small tip.
5. Drizzle Citrus Yogurt across top of "Pi" .
6. Garnish with chiffonade of fresh Mint leaves, sprinkled across "Pi".
7. Cut into desired portions as a pie wedge and serve chilled.
Pi-Day Savory & Intact Whole Grains Quinoa/Millet Crust
- 1/3 cup 100% Lime Juice
- 1/3 cup Honey
- 3/4 tsp Cumin-Ground
- 1/2 tsp Cinnamon-Ground
- 1 TBSP Canola Oil
- 3/4 tsp Garlic-Dry, Granulated
- 1/4 tsp Kosher or Sea Salt
- 1/2 tsp Chili Powder
- 1/4 cup Cheddar Cheese-Shredded
- 1/2 cup Quinoa, Red or White Dry Grain
- 1/2 cup Millet, Dry
- 1 cup Oats, rolled, dry
- 2 TBSP AP Flour
- Pan release spray
Directions:
1.Mix together the lime juice, honey, cumin, cinnamon, oil, garlic-dry, salt, chili powder in a heavy stock pot.
2.Heat over medium heat-4-5 minutes. Do NOT boil.
3.Rinse Quinoa & Millet in a fine mesh strainer. Strain well & add to a mixing bowl. Measure oats & add to Quinoa/Millet.
4.Add cooked mixture to the grains & cheddar cheese. Toss well to insure all are coated evenly.
5.Press firmly into a Cast Iron Skillet (or a pie plate) that has been well sprayed with release baking spray.
6.Bake at 400 degrees F for approximately 15 minutes. Remove & Cool.
7.Refrigerate until ready to use, take care to keep away from excessive moisture.
'Pi'led High Savory Black Bean & Jalapeño Hummus Pie
Ingredients:
Hummus:
- 1 1/2 cups Black Beans, canned, rinsed, drained
- 2 TBSP Jalapeño, Fresh, minced
- 2 tsp Garlic Cloves, Fresh,
- 1/2 cup Onion, Fresh
- 1/4 cup Cilantro, Fresh, Leaves
- 1/4 cup Tomatoes, Fresh, Campari
- 1 TBSP Water, Cold
- 1 tsp Cumin, Ground
- 2 TBSP Lime Juice
- 1 TBSP Lime Zest
- 2 tsp Canola Oil
Black Bean & Corn Citrus Salsa
- 1/2 cup Black Beans, canned, rinsed, drained
- 1/2 cup Corn, Frozen, Thawed, Drained
- 1/2 cup Bell Peppers, Fresh, Small Diced
- 1/4 cup Scallions, washed & Small Diced
- 1/4 cup Cilantro, Fresh, Leaves Chopped
- 1/2 cup Tomatoes, Fresh Campari-Small diced
- 2 TBSP Orange Juice
- 2 TBSP Lemon Juice pinch-Salt
- 1/8 tsp Black Pepper-ground
Toppers
- 1/2 cup Low Fat Sour cream
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Fresh Minced Cilantro Leaves, chopped Corn Chips/Tortilla Chips
Directions:
1. Wash & air dry all vegetables before assembly
2. Add all Hummus ingredients into a food processor or blender & pulse until smooth: black beans (1st amount listed), Jalapeño, garlic, onion, cilantro, tomatoes, water, cumin, lime juice, lime zest & oil.
3. Hold cold (41 degrees F or lower) until ready to use.
4. Mix together all Black Bean & Corn Citrus Salsa ingredients. Chill & hold cold until ready to use.
5. Spread Jalapeño Hummus across crust, evenly.
6. Spread sour cream across hummus.
7. Top with Black Bean & Corn Citrus Salsa
8. Sprinkle evenly across 'pi': cheddar cheese & cilantro leaves.
9. Serve with your favorite chips to dip!
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