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Prep Time: 40 Minutes Cook Time: 260 Minutes |
Ready In: 300 Minutes Servings: 10 |
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We have been trying to eat more raw foods and I found this recipe in Dr. Gabriel Cousen's book Rainbow Green Live-Food Cuisine. This pie is dense and very tasty. I had my pie with a cup of grain beverage coffee. It will satisfy any raw foodies craving for a fall treat. I made my crust using oat groats because I like oats, but this one is good too. I also used 1-15 oz. can of uncooked pumpkin to make this because I didn't have a pumpkin. This would be good with a dolup of Cashew Cream on top. Ingredients:
1 medium fresh pumpkin (peeled, try the japanese squash variety) |
1 1/2 cups pine nuts |
3/4 cup coconut water or 3/4 cup filtered water |
1 tablespoon coconut butter |
3 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
2 tablespoons pumpkin pie spice |
4 dried apricots (soaked until soft) |
2 cups flax seeds (powdered) |
1/2 cup hemp seeds |
1/2 cup almond milk or 1/2 cup coconut water |
2 tablespoons coconut butter (melted) |
1 teaspoon salt (celtic sea salt) |
Directions:
1. FOR THE PIE:.
2. Blend the pumpkin in a food processor with the S blade until relatively smooth.
3. Place the puree pumpkin in a glass bowl with the coconut water or plain water on top. Place the bowl in the dehydrator and dry for 5 hours at 140'F.
4. Check it now and again to ensure the water hasn't evaporated completely, its crutial to keep the water coating over the pumpkin to prevent cooking it.
5. Drain the apricots. Save the water or drink it, its full of goodies.
6. After the pumpkin is dehydrated remove and blend it on high in a high powered blender with the rest of the ingredients.
7. Set aside.
8. FOR THE CRUST:.
9. Mix by had: the flax, help seed, sea salt and coconut butter until you achieve a consistency of course corn meal. Add the almond milk or coconut water and mix.
10. Press into a glass 10 pie plate.
11. Pour filling into crust and serve warm or chilled.
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