Kürbis Pecan Pie - glutenfree, vegan |
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
- Cake base:
- 180 g oats
- 2 Tablespoon flaxseeds
- 130 g coconut flakes
- 1 ripe banana
- 100 g rice syrup
- ¼ Tablespoon salt
- 2 TL coconut oil (not mandatory)
Filling: - 450 g Hokkaido pumpkin, pitted (about. 420 g pumpkin puree
- 150 g soft Dates, pitted
- 40 g Potato starch or maize starch
- 100 ml coconut milk
- 150 g pecans*
- 2 teaspoons cinnamon
Topping: - Pecans to garnish
- coconut sugar or date sweetness
- or the filling, cook 450 g of seeded and diced Hokkaido pumpkin until done. Then drain the water.
- Dough:
- Preheat oven to 175 °C.
- Put the oat flakes with the coconut flakes and flaxseed into a blender and mix to flour.
- Add the remaining ingredients for the base and continue to mix until the dough is formed. If you don't have a high-speed blender, simply crush the banana and knead all ingredients into a dough in a bowl.
- Press the dough evenly into a round silicone mould. Raise the edge about 2-3 cm.
- Pre-bake the base for 8 minutes at 175 degrees.
- In the meantime, prepare the filling.
- Filling:
- Pour the cooked pumpkin, dates and coconut milk into the mixer and puree until creamy.
- Add the rest of the ingredients and mix until the nuts are ground and the filling is creamy.
- Spread the filling evenly on the pre-baked base.
- Spread the pecan nuts on the cake and press lightly into the filling.
- Sprinkle with coconut sugar or date sweetness.
- Then bake the cake for approx. 30 minutes at 200°C top and bottom heat until golden brown.
- Allow to cool completely before serving. Then serve with coconut yoghurt or as desired.
- Cake leftovers will keep well for up to 4 days at room temperature or up to 8 days in the refrigerator.
*If your mixer is too weak, you can use 150 g ground almonds.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-pecan-pie-glutenfree-vegan-and-paleo/
3.5.3251