Hey Friends! Here is an exclusive for our Followers!
Our Nutritionist, Christine Bailey has created this delicious Pumpkin Tart recipe. It’s both delicious and good for you! Why not try it!
Base
250g pecan nuts
60g pitted soft dates
1tbsp Vanilla extract
2-3tbsp agave nectar or honey
250g pecan nuts
60g pitted soft dates
1tbsp Vanilla extract
2-3tbsp agave nectar or honey
Filling
400g can pumpkin puree
2 eggs
125ml Coconut milk or Almond milk
1tsp ground cinnamon
1tsp allspice
1tsp ground ginger
1tbsp vanilla extract
60g soft brown sugar
400g can pumpkin puree
2 eggs
125ml Coconut milk or Almond milk
1tsp ground cinnamon
1tsp allspice
1tsp ground ginger
1tbsp vanilla extract
60g soft brown sugar
Place the pecan nuts in a food processor and process until very fine. Add the dates and agave and process until the mixture comes together. Press the mixture into a greased loose bottom 20cm round cake tin.
Place all the filling ingredients in a blender and process until smooth. Pour into the cake tin and bake for 1 hour until the filling has puffed up in the centre and turn light golden.
Serve warm or cold. Decorate with a dusting of icing sugar, cocoa powder and crushed pecan nuts
Calories per serving 311kcal, Protein 4.9g, Carbohydrates 19.9g of which sugars 18.9g, Total Fat 23.8g of which saturates 2.3g
Calories per serving 311kcal, Protein 4.9g, Carbohydrates 19.9g of which sugars 18.9g, Total Fat 23.8g of which saturates 2.3g
No comments:
Post a Comment