Pumpkin pie is a recipe we prepared by special request. A little on the occasion of Halloween, and really because autumn is a real harvest of pumpkins, which stimulate not only our imagination in the kitchen.
Check out how our vegan and gluten-free version of pumpkin tart tastes and also share the recipe in Polish and English versions prepared by Translalab www.translalab....
Share the recipe in Polish and English versions prepared by tlumacz-angiel...
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Once a month we release an ebook with seasonal gluten-free vegan recipes.
It features a variety of recipes, including dinner dishes, baked goods, sweets, drinks and preserves, all enhanced with nutritional tables.13.12.2021. zapraszamy na live z nowym ebookiem z przepisami bożonarodzeniowymi.
Time: 2 hours + cooling time
Quantity: 28 cm tart mold
Ingredients - dough:
100 g rice flour
100 g buckwheat flour
50 g chickpea flour
50 g cane powdered sugar
1 tsp ground flaxseed
1/2 teaspoon of soda
100 ml of water
50 ml sunflower oil
2 tbsp peanut butter
Ingredients - filling:
700 g hokkaido pumpkin
200 ml soy cream
2/3 cup cane powdered sugar
3 tablespoons of potato flour
1 tbsp ground flaxseed 1/2 cytryny (sok i skórka)
1 tsp candied orange peel, or finely chopped
2 teaspoons of cinnamon
1 teaspoon dried ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 pinch ground nutmeg
1 pinch of ground black pepper
1-2 cubes of dark chocolate to decorate the finished tart
Ingredients - marinade for pumpkin:
2 tbsp sunflower oil
1 teaspoon cinnamon
Preparation:
Cut the pumpkin into pieces, spread with a marinade of oil and cinnamon, and bake in an oven set at 180°C for about 40 minutes.
Mix the dry ingredients for the dough in a bowl and pour the oil into it. We stir and mash them between our fingers to make them greasy, then pour water into them. We mix, add the peanut butter and knead the dough so that it has the perfect compact consistency. We line the mold with the finished dough, not forgetting to form even sides. Prick the bottom of the dough with a fork and bake it in an oven preheated to 180°C for 20 minutes.
Meanwhile, we prepare the filling by blending the pumpkin to a smooth paste. Then we add cream to it, mix and all the spices along with citrus peels, lemon juice and sugar.
After mixing, add flaxseed and then potato flour. Mix the whole mixture once again thoroughly and pour it on the baked bottom. Put the tart again in the oven set at 180 C for 40 minutes to let the filling bake.
Decorate the finished, warm tart with grated dark chocolate, and after cooling, you can additionally add whipped coconut cream.
How to make whipped coconut cream you will learn from the chocolate tart recipe 👉 ateliersmaku.p....
Enjoy it and cheers!
Also check out the recipe for another cake we made for Halloween 👉. 👉 ateliersmaku.p....
If you do not have time or wish to cook, but you like to explore new flavors, in our online store you will find:
- delicious lemon-ginger jam 👉 ateliersmaku.p....
- and plum chutney 👉 ateliersmaku.p....
30.10.2021
#pumpkinpie #ciastodyniowe #tartadyniowa
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