Monday, November 9, 2015
Raw Nut-free Fat Pumpkin Pie with Coconut Whipped Cream
Ingredients: for 1 12-slice pie
12-15 pitted medjool dates
2 cups dried mulberries
2 TBS cacao powder
small piece of cinnamon stick (1/2 tsp ground)
Directions: place all the ingredients in the food processor, processing until "graham cracker crust-like". Press into a pie plate lined with parchment paper.
Pie filling ingredients:
3 cups raw pureed pumpkin **
a pinkie inch of ginger (1/2-1 tsp ground)
an inch of a cinnamon stick (1 tsp ground)
1 pound of medjool dates
an inch of a vanilla bean (1 tsp liquid)
1 cup ground crispie* pumpkin seeds (high in zinc and lower in fat than cashews)
Directions: place all the ingredients in a high speed bender until smooth. Pour into the pie crust, smoothing with a spatula.
Coconut Whipped Cream:
1 can Thai organic coconut milk
1 tsp maple syrup
1/4 tsp vanilla
Refrigerate the can of coconut milk at least 8 hours, do not shake. Open the bottom of the can using a electric or hand can opener. Pour off the coconut water. Scrap out the coconut cream. Whip with the maple syrup and vanilla.
2 TBS cacao nibs
Directions: Sprinkle nibs over the top. Refrigerate for at least 2 hours.
* soaking the nuts, seeds, legumes, and grains helps the phytic acid bind to minerals and using salt water helps neutralize the enzymes allowing more nutrients to be utilized by one's body.
** We sliced, seeded, and peeled the pumpkin as if it was a cantaloupe. Then we diced the pumpkin and used a high speed blender to puree. We froze the pureed pumpkin in 2 or 3 cup portions.
Nutritional facts: without the cacao nibs and coconut cream
Fat: 2.0 g
Carbs: 53.05 g
Protein: 4 g