Ingredients:
(from Sweet Potato Soul)
3 cups cooked sweet potato mashed
1 cup cubed, cooked butternut squash
1 cup sugar half light brown, half cane
1/2 tsp salt
1/8-1/4 teaspoon ground cloves (this is very strong so be careful)
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 cup plain unsweetened plant milk
4 tbsp arrowroot powder
1 vegan pie crusts (Recipe below for a really nice nut crust)
Instructions:
Preheat oven to 350°.
Place all of the filling ingredients into the blender and blend until smooth.
Fill the crusts with batter, and bake for 50 minutes.
Remove from the oven to let cool for at least 30 minutes, then set in the fridge to chill for a few more hours or overnight.
Recipe for Nut Pie Crust:
(This recipe makes 2 crusts. You can half it for one crust)
Ingredients:
(modified from Sweet Potato Soul)
2 cups almonds
1/2 cup pecans
1 1/4 cup rolled oats
1 tsp salt
2 cups spelt flour
3/4 cup of unsweetened apple sauce
1/2 cup + 2 tbsp maple syrup or agave
2 tsp vanilla
Instructions:
Preheat oven to 350°.
In a food processor combine the nuts, oats, and salt. Pulse until it becomes a coarse meal.
Pour the mixture into a mixing bowl and stir in spelt flour.
Stir in the applesauce, syrup and vanilla. Stir well until it is all combined. It will be sticky.
Divide the dough between 2 pie dishes, and press it firmly to form the pie crust.
Poke fork holes into the bottoms of the pie.
Bake for 10 minutes before filling and baking pie.
Link to video where I make this: https://youtu.be/OhXLH__6tCk
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