Fresh recipes - Desserts
Spicy pumpkin pie with coconut flour
Preheat the oven to 180 °C
Grease round baking tin or line with parchment paper.
Combine coconut flour, spices and baking powder
In another bowl, combine the pumpkin puree, coconut milk and maple syrup.
Beat eggs into a light colour foam.
Combine dry ingredients with wet and mix until smooth
Then gently stir in the whipped egg foam.
Pour or spoon the mixture into the prepared tin (dough should pour slowly)
Bake for about 30 minutes, until the skewer comes out of the middle of the cake clean.
Prepare the glaze: In saucepan, bring to a boil coconut oil, coconut milk and maple syrup
Let boil on medium heat until the sauce thickens and then set aside.
Chop peanuts and dry roast.
Pour the glaze over the cake, sprinkle with nuts and top with whipped cream.
Cup – 2.5 ounces
Coconut milk – We mostly use the milk in carton
If you use can, let it in room temperature for about half an hour and shake well to combine separated fat and water again.
Pumpkin puree – Cut the pumpkin in half, scoop out the seeds, gently brush cut side with oil
Place on a baking sheet face down and bake at 180 °C until tender (about 15 minutes)
Pumpkin is ready, when a sharp knife passes through easily.
Let cool a little, and scoop out the flesh, mash with a fork or blender
You´ll get 1½ – 2 cups of puree from 1 medium size Sweet dumpling .
You can whip the cream along with crème fraîche.