raw pumpkin pie – raw vegan nut free recipe

RAW PUMPKIN PIE RECIPE WITH TIGERNUT
Just in time for Halloween (though I dont understand the concept of trick and treat!) I wanted to share this recipe with you.

Actually if you are reading this in australia or anywhere in southern hemisphere it doesn’t make much sense to be excited about Pumpkin… Autumn is the perfect time for the pumpkin but we are in spring…
Well, Halloween is not the same with asparagus so I’m going to stick with pumpkin recipe for now.

This is nut free and sugar free if you use lakanto
I have been using tiger nut a lot lately. I first encountered tho a couple of months ago but found it really hard to source them.
Now I have established great company who have started importing this exciting product.
so what is tiger nut?
it is actually VEGETABLES, NOT NUTS.
crazy right? it is packed with many vitamins and minerals, gluten free, probiotic and high in fibre. These are vegetables that will be worshipped by paleo lovers!

You can now try these before anyone else 🙂

crust
1/4 cup activated pumpkin seed
1 cup tiger nut flour
pinch salt
2 tbs tahini
10ml  lakanto or your preferred sweetener

filling
2 cups pumpkin, peeled and chopped
40ml yacon powder
20ml  irish moss gel
40cc  water
20ml lakanto or your preferred sweetener

spice mix
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp all spice

About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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