Butternut Squash Pie

I present to you a dessert that was well worth the wait! It smells like autumn in my house... yet it's summer?! I love these flavours and I don't mind having them at any time of the year! I bet you can try this with sweet potato or pumpkin too!

Yield: 1 pie
Crust:
-1/2 cup oat flour
-1/4 cup quinoa flakes
-2/3 cup almonds (any nut)
-2 tablespoons almond milk (any milk)
-2 tablespoons coconut oil
-3 tablespoons water
Filling:
-1/2 butternut squash
-1 teaspoon cinnamon
-A dash of nutmeg
-1 tablespoon tapioca starch
-1 teaspoon ginger
-1 teapoon flour (I used quinoa flower)
-5 pitted dates
-1/4 cup almond milk  (any milk)
-2 tablespoons coconut oil
Directions:
1. Cut the squash in half and scoop out the inside
2. Place the cut side down in a casserole dish that is filled with 1/2 inch of water
3. Place the squash in the oven at 425 for about 45 minutes (until soft enough to scoop out).  When finished, set aside to cool and lower the temperature to 350F
4. For the crust, process all the ingredients together in a food processor and press the mixture down into a pie pan of choice
5. For the filling, blend the filling ingredients together and pour over the crust
6. Bake the pie at 350F for 40 minutes. Cool completely and refrigerate until ready to serve. Tastes great with coconut whipped cream or vanilla icecream :)

Comments

Post a Comment

Popular posts from this blog

Kelp Noodle Sushi Wrap

Image
I love the crunchy and juicy texture of kelp noodles. Instead of eating them in a salad, I thought I would create a sushi wrap with them. I also made another wrap using swiss chard and it was just as perfect. I think I ate probably 7 of the sushi rolls! Yum! Yield: 1 serving You will need: -1 1/2-2 packages of kelp noodles -1 cup sliced cherry tomatoes -3 chopped up green onions -1 cup sliced cremini mushrooms -Any other vegetables your heart desires -7-10 nori sheets Dressing: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley/cilantro -6-7 tablespoons of water Directions: 1. Soak the kelp noodles in warm water for 15 minutes and drain once ready (I cut the noodles into smaller noodles using scissors) 2. Mix all the ingredients together with as much of the dressing that you desire 3. Wrap the noodle mix, along with any other vegetables you would like into a sushi roll. Continue this process until you are
Read more

Banana Apple Oaties

Image
Mmmm... My house smells like heaven! Made some homemade Oaties, which were inspired by Jamba Juice. When I was down in Maui, I saw these little gems in Jamba Juice and was curious to see what we're the ingredients. I looked them up online and then was determined to make a healthier version as soon as I got back to Calgary. Such a delicious treat in the go and you can add whatever you like to them! Enjoy! Yield: 1 dozen cookies You will need: -2 mashed ripe bananas -1/2 cup apple sauce -A dash of cinnamon, nutmeg and ground ginger -2 teaspoons baking soda -1 cup oat flour -1 cup oats -3/4 cup dried apricots -3/4 cup dried mulberries -1/2 cup dried cranberries -1/4 cup dark chocolate shavings (or chips) Directions: 1. Preheat the oven to 350F 2. Mix all the ingredients together and place spoonfuls on a lined baking sheet 3. Bake for 15 minutes (or until edges just start to brown lightly). Voila! You've got Oaties!
Read more

*Strawberry and Peanut Butter Nicecream

Image
Growing up, strawberry jam and peanut butter on toast were part of my daily menu. I loved and still love the flavor combination of berries and peanut butter. This nicecream definitely took me back to my childhood! Yield: 1 serving You will need: -5-6 frozen bananas -2 tablespoons peanut butter -dash of cinnamon -dash of coconut water/water to help with blending Strawberry Sauce: -2 cups fresh/frozen strawberries -2 dates -1 tablespoon peanut butter -2-4 tablespoons water Directions: 1. Blend the ingredients for the strawberry sauce together and set aside (do not worry about washing out the blender) 2. Blend the ingredients for the nicecream together and swirl in the strawberry sauce 3. Top with c and shredded coconut for an added crunch
Read more