Oat flour Almond flour Cinnamon Flaxseed meal Soft dates pitted Pumpkin puree Raw cashew Vanilla extract Pumpkin pie spice Non dairy milk such as almond, oat or light coconut
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To make the crust, blend dates in a food processor until they form a soft doughy mixture. Add oat flour, almond flour, salt, cinnamon, and a flax egg, processing until it becomes crumbly. If it doesn't stick together, add water or oil, then press the mixture into greased mini tart or pie pans and bake.
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For the pumpkin pie filling, soak cashews and dates in hot water, then drain and blend them with the remaining ingredients until you have a smooth mixture. Adjust sweetness with cane sugar or additional dates, keeping in mind that it will become sweeter when baked.
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After partially baking the crust, fill each mini pie with the pumpkin pie filling and return them to the oven. Check at 25 minutes to ensure the center is set and not jiggly; bake longer if needed.
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