Kumara Pie Crust

I was in the mood for an apple pie and decided to experiment with kumara (New Zealand sweet potato) as a base for my pie shell. It was 'beauty mate' as we'd say down under!

1 small-med raw kumara - sweet potato (peeled and chopped)
1 cup spelt flour (or gluten free mix)
½ tsp baking powder
¼ cup ground linseed
1 egg
1/4 cup olive oil
1/3 cup finely chopped dates or 3 T honey
Pinch salt

Peel or scrub kumara. Grate finely or whizz until fine in the food processor. Add all other ingredients and mix well. Add a little waterif it needs to be wetter – it should be wet-ish and sludgy but 'pressable'. Press into a medium sized well oiled dish (mine was about 30 cm round). Bake for 10-15 minutes.

Fill with your choice of sweet dessert filling. I used peeled grated apples mixed with sultanas and cinnamon. Pureed cooked pears with pureed cooked soaked apricots would be nice, or use this as a pumpkin pie shell.

Bake another 15-20 minutes with the filling in.

Lovely with yoghurt, cream or try avocado lemon cream (avocado blended with a good squeeze of lemon juice, a little rind, a dollop of honey and a little water – whizz in mini blender).

Kumara Pie Crust

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