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Summer Sprouted Flour

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‘pudding pie’ crust

 Blend until evenly ground:
          1 c. pecan pieces
 Mix with the following until even:
          1 c. Summers Sprouted Wheat or Spelt Flour
          1/2 c. soft butter
 With your fingers, pat mix evenly into the bottom and
          sides of an 8-9” pie pan.
 Bake at 350 for 25-30 minutes.
 Cool and fill with pudding.

‘Pudding Pie’ Crust

  • 1 c pecan pieces
  • 1 c Summers Sprouted Wheat or Spelt Flour
  • 1/2 c soft butter

  1. Blend until evenly ground:  1 c. pecan pieces

  2. Mix with the following until even:  1 c. Summers Sprouted Wheat or Spelt Flour, 1/2 c. soft butter

  3. With your fingers, pat mix evenly into the bottom and  sides of an 8-9” pie pan.

  4. Bake at 350 for 25-30 minutes.

  5. Cool and fill with pudding.

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Crusts | Original Recipes | Pies
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pie crust | Summers Sprouted Spelt flour | Summers sprouted wheat flour
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