crust:
ingredients:
2 cups blanched almond meal
1/2 cup shredded coconut
1/2 cup coconut sugar
1 tsp ceylon cinnamon
1 tsp ground vanilla bean
1/2 tsp sea salt
1/4 cup extra virgin coconut oil
1 tbsp apple cider vinegar
directions:
1. combine the ingredients (I used a fork). It will be crumbly looking.
2. press the mixture into a lined (I use a round of parchment) and greased springform pan -- take it up the sides (I used my hands)
3. bake at 345 for 10 minutes
pumpkin filling
ingredients:
1 small butternut squash, roasted -- 3 cups of flesh after roasting
1 can coconut milk -- 400 ml
1/2 cup water
1/2 cup maple syrup
1 tbsp vanilla extract
1 tsp ground vanilla
2 tsp ceylon cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2 tsp sea salt
black pepper
4 tbsp arrowroot powder
directions for filling:
1. to roast the squash, I washed the butternut squash, and then cut it into large pieces, put them on a baking sheet, and put them in the oven for 1 hour on 345, or until they were soft. I then peeled/cut off the outer skin.
2. I then pureed the cooked squash with 1 can of coconut milk, maple syrup, vanilla extract, ground vanilla, ceylon cinnamon, ginger, nutmeg, allspice, sea salt, black pepper, and arrowroot flour. I added 1/2 cup of water, because I found that baking the squash seemed to dehydrate it a little, and the whole mixture seemed too dry. If you roast yours in a closed dish, or if you use a wetter squash (such as a pie pumpkin, perhaps) you might not need the water
3. set aside your filling until you are ready for it.
pie:
1. taste the filling and adjust for seasoning
2. pour into par-baked crust
3. bake pie at 345 for 50 minutes
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