Apple peach pie

In response to my craving for chocolate, Chris helped me make a pie. We decided to use some of our oat groats, cooked until soft and blended until somewhat creamy, along with wheat flour and mesquite meal, for the bulk of the crust. The recipe is as follows:

Preheat oven to 350° F


  • 2 cups whole oats
  • 4 cups water
  • 30 pecans (shelled)
  • 1 3/4 cups whole wheat flour
  • 1/2 cup mesquite flour
  • zest of one grapefruit
  • 1/4 cup olive oil
  • pinch of salt
  1. Cook the oats in water until grains are soft and chewy. Then blend until somewhat creamy.
  2. Crush the pecans and add them to the oats.
  3. Mix the whole wheat flour, mesquite flour, salt and grapefruit zest together and then add to the oats.
  4. Add the olive oil to the oats.
  5. Mix thoroughly.
  6. Put the dough into a pie dish and spread it along the bottom and sides until it is 1/4-1/2 inches thick.


  • 2 medium apples
  • 2 peaches
  • 1/4 cup honey
  • 1 tbsp wheat flour
  1. Cut up fruit into small chunks.
  2. Mix with the honey.
  3. Add flour to the fruit.
  4. Pour the fruit filling into the crust.
  5. Crumble additional crust mixture on the top so that the fruit is concealed, and pat this down lightly.
  6. Bake until done (1 hour)
  7. Drizzle honey on top

The resulting pie is very filling, somewhat tasty (Chris thought it was very tasty), and handsome. The crust held its shape surprisingly well, and we could actually serve nice wedge-shaped pieces of pie. It’s the dessert equivalent to Essene bread: It really sort of tastes good, it fulfills a need, and you know it’s good for you, but it’s not quite the same as the “real thing”. The pie was better the next day after the fruit soaked the crust a little bit more, making it softer and less dry. We think a few minor changes would make a huge difference: Add 1/2 cup (instead of 1/4 cup) of honey to the fruit; add more fruit; substitute wheat flour for some of the oats in the crust; and top it with homemade local ice cream!