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-ingredients-
BASE // (note: shock horror!! nuts!!! veg butter!!! if you want to, leave them out or substitute them. however you’re missing out on this wonderful crumbly magic and even with these ingredients, the pie still remains low fat in the grand scheme of things.TREAT YOSELF.)
– 1 cup oats
– 1 cup dates
– 2 handfuls cashews (or other nut. or more oats.)
– 2 tbsp ground flax seeds
– 2 tbsp vegan butter (or coconut oil. or apple sauce/other oil subsitute)
// here’s another base recipe: https://youtu.be/nKxiaig9yTY
// here’s a super decadent base recipe: http://minimalistbaker.com/vegan-pumpkin-swirl-cheesecake/
FILLING
– 1 can pumpkin puree
– 1 block silken tofu
– 1/4 cup + 1 tbsp corn starch (US)/flour (UK)
– 1/2 cup sugar (I used coconut – lighter colour sugars will produce a lighter colour pie)
– 2 tsp cinnamon
– 1 tsp ginger
– 1/2 tsp nutmeg
– 1/4 tsp ground cloves
(OR equivalent pumpkin pie spice)
– 2 tbsp lemon juice
-EBOOKS-
two 30+ low fat vegan recipe books from only £3.99/$5.99!
all oil free, mostly gluten free with some gluten friendly recipes.
http://www.payhip.com/plantbasedjudy
(payhip accepts paypal, debit & credit. ebook sent immediately through email.)
-PATREON-
comments, likes, shares & views are all forms of support that mean the world to me. however, if you’re willing to support me financially so I can keep uploading regular (preferably daily!) videos, here’s my patreon link:
https://www.patreon.com/plantbasedjudy
-where to find me-
instagram – http://instagram.com/plantbasedjudy
facebook – https://www.facebook.com/plantbasedjudy
tumblr – http://plantbasedjudy.tumblr.com/
email – [email protected]
blender/food processor – BOSCH MCM4100GB
-music-
unseen music
