Posts Tagged by almond milk
|December 29, 2011||Posted by Nada under Recipes|
Warning: this milkshake will change your life. Well, maybe not change your life per se. But it will definitely improve your quality of life significantly. This brainchild came to me today when I set about making green smoothies for me and the mama, but we had only enough greens for one. I graciously whipped her… Read more
|October 10, 2011||Posted by Nada under Recipes|
Yep, I’ve jumped on the bandwagon. I just couldn’t stand by while the fall induced pumpkin mania swept through the blogosphere. And since I was feeling a little homesick this weekend, I tried my hand at another Egyptian favourite, Kar’ Assaly (read: pumpkin pie). Kar’ Assaly doesnt really fit the traditional western bill of pie. It… Read more
Egyptian Pumpkin Pie with Almond Creme Bechamel
- 1 1/2 cups cooked, pureed pumpkin
- 3/4 cup mixed chopped nuts (I use almonds, hazelnuts and walnuts)
- 1/4 cup raisins
- 1-2 tsp cinnamon
- A pinch of nutmeg
- 1 tbsp agave syrup
- 1 tbsp coconut oil
- 1/2 cup unsweetened almond milk
- 1/2 tsp natural vanilla extract
- 2 tsp plain flour or corn flour (for a GF option)
- This step is optional: lightly toast the nuts in a pan on medium heat until just golden.
- Mix the chopped nuts, raisins cinnamon, nutmeg and agave together to make the filling.
- To make the almond creme bechamel, whisk the flour into the almond milk and add the vanilla essence in a pan. Bring to the boil and stir continuously until it thickens – add more almond milk or some water if too thick.
- Grease a baking dish with coconut oil and layer half the pumpkin mix on the bottom, cover with the nut mixture, and add the rest of the pumpkin on top.
Depending on how big of a portion you’re making, you could have several alternating layers.
Add the almond creme bechamel on top, and bake at 220 C for about 15 minutes or until golden brown, like so.
Served with a healthy sprinkle of cinnamon and some real maple syrup, because I was feeling indulgent.
Pumpkin + cinnamon + almond creme = win.
Have I mentioned it’s also refined sugar, dairy, soy and gluten free? Now how’s that for a healthy dessert.
What pumpkin inspired recipe has caught your eye this year?
Favourite way to eat pumpkins?
This is definitely one of mine.