Treat Idea: No bake Orange Butternut squash pie

by @foodie.yuki đź’› Recipe:
are for a 20×4 cm tinâ €
Ingredients:â €
150g oats â €
100g almondsâ €
1 tbsp flax seeds, grounded â €
1 tbsp coconut oil, melted â €
1 tsp vanilla bean paste â €
1/4 tsp saltâ €
12 dates, pitted â €
1 tbsp maple syrupâ €
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In a food processor, blend the almonds and oats until finely ground. Add the rest of the ingredients and blend until you get a sticky dough. â €
Press the dough firmly into the tart tin.â €
Place the base in the fridge whilst making the filling. â €
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150g butternut squash, steam cooked â €
300 ml oat milk â €
100 ml full fat coconut milk â €
Pinch salt â €
1 tsp vanilla bean paste â €
4 tbsp agave â €
1/4 cup fresh orange juiceâ €
Zest of 1/4 organic orange â €
1 Tbsp corn starch + 1 1/2 tsp agar dissolved in 4 Tbsp oat milk. â €
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Place all the ingredients except corn starch and agar in a high speed blender and blend until completely smooth. â €
Pour the mixture into a saucepan.â €
Combine corn starch and agar with oat milk and whisk until completely dissolved. â €
Add to the saucepan and stir well. Bring to a brief boil and cook over medium heat until it starts to thicken. â €
Pour the mixture in a bowl and let it cool down a little. â €
Pour the mixture over the prepared base and let cool down completely before placing the tart into the fridge for at least 2 hours to set. â €
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Dried oranges for decoration:â €
Preheat oven to 75 C degrees. â €
Cut one orange into thin slices (about 3 mm) and place them over a lined baking sheet. â €
Cook for about 2 hours or until completely dry. â €
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Other toppings: hemp seeds, mulberries, baby meringues, candied oranges, orange peel. Enjoy!

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