Preheat the oven to 350°. Dry roast the oats for 4 to 5 minutes until slightly browned and they release a nutty aroma. Next, dry roast the flour for 2 to 3 minutes. Combine all dry ingredients. Mix the wet and the dry ingredients together to form a ball of dough. Roll out the dough and place the crust in a 8 inch pie plate. Crimp the edges and trim the crust. Poke several holes in the bottom of the crust with a fork to prevent buckling of the crust while baking. Bake the crust for 15 to 20 minutes until slightly browned, being careful not to burn it. Remove the crust.
To prepare the pudding filling, place the Carob Edensoy and maple syrup in a medium saucepan, do not cover. Bring almost to a boil over a medium-high flame. Turn the flame to low. Slowly add the dissolved kuzu, stirring constantly until thick, to prevent lumping. When thick, pour the pudding filling into the pre-baked pie shell. Smooth the pudding evenly in the pie shell. Refrigerate until chilled before slicing.
Per serving - 211 calories, 10 g fat (40% calories from fat), 6 g protein, 26 g carbohydrate, 2 g fiber, 0 mg cholesterol, 227 mg sodium