Description
Recipe #Gluten free pumpkin pie 4” Crust 1 cup gluten free rolled oats 1/4 cup tapioca flour 30 ml applesauce 30 ml cashew butter 1 Tblsp maple syrup NB: to make it fat free Instead of 30 ml cashew butter and 30 ml apple sauce you may use just 60 ml apple sauce Filling 1 1/4 cup pumpkin purée 1/3 cup water 4 tsp arrowroot 40 ml maple syrup 30 ml coconut sugar 1/2 tsp pumpkin spice Bake 350 pre heated oven in a greased pan for 40 minutes until crust is lightly been And filling cooked through . Cool in refrigerator approx 4 hours or overnight http://www.actontv.org
