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1 hour/6-8 pieces
This is not the flakey buttery kind of pie. But the nutty crumbly texture and flavor of nuts is so good that I really don't mind switching to this kind of pie. The fact that every bite of this pie is beneficial for my well being made this pie extra delicious.
This crust has healthy fats and protein with a filling that has plenty of fiber and vitamins.
For the Crust
- 1/2 cup finely almond flour
- 1/2 cup almond meal
- 3/4 cup cashew
- 1 Tbsp psyllium husk soaked in 4 Tbsp water
- Preheat oven 190-200°C,
- Process dry ingredients.
- Combine soaked psyllium husk with dry ingredients.
- Press and shape the dough on to a pie mold and blind bake for 5-8 minutes.
For the Filling
- 1- 1/2 cups mashed pumpkin
- 1 cup mug bean sprouts
- 2 Tbsp tomato puree
- 1/2 onion
- salt
- 1-2 Tbsp nutritional yeast
- herbs (optional)
- Process onion and bean sprouts in a food processor. Gradually add in mashed pumpkin, tomato puree, nutritional yeast, salt and herb. Continue to process until smooth.
- Pour the mixture into the pre baked pie shell.
- Bake in a 200°C oven for 15-20 minutes.
by Chelsea Riz
