This is our Luzcious twist on an amazing recipe by the very lovely Ksenia of Breakfast Criminals…check out the original recipe here!
4 cups baked pumpkin (we used butternut pumpkin, peeled and baked on 180 degrees celsius for about an hour, or until soft)
400mL Luz Original Almond Milk
3 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
1 tsp maca powder
¼ cup rolled oats* (opt for gluten free if available)
¼ – ⅓ cup honey/maple syrup/rice malt syrup (depending how sweet your pumpkin is)
½ tsp himalayan sea salt
1 tsp vanilla extract
Gluten Free Shell
¾ cup buckwheat flour
¾ cup rice flour
¼ cup rolled oats *
1 tsp salt
⅓ cup coconut oil melted (you may need slightly more but start with ⅓ cup)
⅓ cup honey/maple syrup/rice malt syrup
1 tsp cinnamon
4 tbsp water
1. Combine crust ingredients in a bowl until dough consistency, you may need to add a little more coconut oil so it all comes together. Then press into greased pie tins. You can use one large tin or we used 8 individual tins (10cm diameter, removable base). Bake for 15 minutes in moderate oven, until golden brown.
2. For the filling, blend together until smoothie consistency then pour into crust. Bake for 30 minutes, allow to cool then refrigerate and set or eat warm.
* While rolled oats are naturally gluten free, in Australia the crop is rotated with other gluten containing crops and therefore Australian oats are exposed to cross contamination. You are able to buy gluten free oats at specialty food stores where they will be clearly labelled as ‘Gluten Free’ otherwise normal oats are fine as long as you are not coeliac/ or have an intolerance/allergy to oats/gluten. Everything else in this dish is gluten free.