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Ingredients

For the crust

70g Mornflake Steel Cut Oatmeal Coarse

80g buckwheat flour

150g ground almonds

50g coconut oil, melted

60g coconut sugar

40ml almond milk (add a little at a time)

1 tsp ground cinnamon

 

For the filling

380g tinned pumpkin puree

100g coconut cream

20g coconut sugar

40ml maple syrup

1 tsp vanilla extract

¼ tsp ground cinnamon

¼ tsp ground ginger

Pinch of ground nutmeg

Pinch of ground allspice

2 tbsp corn flour (mixed with a little water)

1 tbsp coconut oil

Method

Line and grease a 20 inch loose-bottomed quiche tin.

Pre-heat the oven to 180°C.

To make the pastry crust

Add all the dry ingredients to a large mixing bowl and stir together. Pour in the melted coconut oil and begin to bind the mix together with a spoon. Add the almond milk a little at a time (you may not need it all), until the mix binds together to form a dough.

Form the pastry crust into a ball, cover and leave in the fridge for about 1 hour.

Lightly flour a surface and roll out the pastry until about ½cm thick, the pastry is very soft – carefully lift the pastry in sections and gently press with your hands into place, ensure there are no gaps in the base and the sides are fully lined.

Place the tart base into the oven and bake for 10 minutes. Remove from the oven and set to one-side.

To make the filling

Meanwhile, mix the corn flour with a little water.

Add all the filling ingredients to a blender, pour in the corn flour mix and blend until smooth and creamy. Pour the pumpkin filling mixture into a saucepan and cook over a medium heat for 5 minutes.

Pour the pumpkin filling into the crust and bake for a further 20 minutes, then cover the pie with foil and bake for a further 5 minutes.

Remove from the pumpkin pie from the oven and allow to cool. Cover and place in the fridge to firm up.

To serve – slice and enjoy with a spoonful of coconut yoghurt or mascarpone cream.

Keep in the fridge and eat within 2 days.




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