Pumpkin pie with a gluten free crust
Preheat oven to 350F and grab your favorite 9-inch pie dish. Place the oats and almonds in a blender or food processor and pulse until pulverized. Put the oat and almond mixture in a large bowl and add oil, maple syrup, water and pinch of sea salt. Mix well by hand (some have told me they need to add ⅓ cup water to this – I never have but if your crust is too dry, try it). Grab your favorite 9-inch pie plate or glass dish and press crust into it. Bake at 350F for about 10 to 15 minutes.
2 cans of pumpkin (15 ounce cans or 3 ¾ cup cooked pumpkin)
1 ½ cups water
1 cup brown rice syrup
&frac13 cup maple syrup
10 teaspoons agar agar flakes
¾ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon vanilla
In a pot, combine pumpkin and 1 cup of water. Start heating over low flame and stir well. In a bowl, combine remaining ½ cup of water and agar stirring to dissolve. Pour water with agar into the pot and add spices and syrup. Continue to stir allowing the agar flakes to dissolve. They will usually dissolve as it comes to a gentle boil. Add any additional spices or sweetener to reach desired taste. Remove from heat and pour into the pre-baked pie shell. Let cool and serve.
Top with some toasted chopped pecans for a little texture.
Share with your friends and family (yes, it is hard to share something so good but you can do it!)
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