- SWEET CLOUD Organic Brown Rice Syrup
- 4 cups winter squash
- 4 cups apple juice
- 2 Tbsp kanten flakes
- ½ tsp cinnamon
- 1 – 2 tsp vanilla
- 1 baked pie shell
- Cook sliced squash in apple juice to cover. Cool, scoop out of skin, and place in blender.
- Place the juice the squash has been cooked in into a pot. Add the kanten flakes and bring to a boil. Reduce the heat and cook 5 minutes or until the kanten flakes have dissolved.
- Add the liquid to the squash in the blender. Then add cinnamon, barley malt, and vanilla. Blend until smooth, pour into the baked pie shell, and chill until firm.
From: Organic Chef Tom