1/4 cup rolled oats Use certified GF oats if needed; can also sub 3 Tbsp GF flour or almond flour
3 to 4 Tbsp almond or cashew butter, smooth Omit or sub seed butter or additional oats for nut-free option
1 cup unsweetened non-dairy milk such as almond, flax, rice or oat
1/2 cup plus 1 Tbsp maple syrup
2 tsp vanilla extract
3 Tbsp corn starch or 2 1/2 Tbsp arrowroot
15 ounces pumpkin puree (pureed, cooked pumpkin with nothing added) Sub sweet potato if you like.
2 tsp pumpkin pie spice
3/4 tsp cinnamon plus extra for garnish
Preheat oven to 350 degrees F. Prebake the pie crust for about 10 minutes, or follow package directions if using a store-bought crust.
Combine all filling ingredients in a blender (oats, nut/seed butter, milk, maple syrup, vanilla, arrowroot or corn starch, pumpkin, and spices). Begin by blending on low, gradually increasing to high speed. The mixuture will be fairly thick.
Once the filling is smooth and creamy, pour it into the prebaked pie crust. Bake for 50 to 55 minutes or until the center looks just set. *Depending on the crust you’re using, you may need to cover the edges with foil or a pie crust shield after 25 – 30 minutes to prevent it from getting too brown. If using my gluten-free crust recipe, the crust should be okay uncovered the whole time.
Let the pie cool to room temperature, then cover and refrigerate at least 3 to 4 hours before serving. See Notes for serving suggestions.
Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and soft.
While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove .
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
Return to the pan, gently reheat, then season to taste.
Serve the soup in bowls with swirls of crème fraîche.
As kids all around the Uk are preparing for Their SATS, national tests set by the government, used to measure a child’s progress throughout primary school.
They’re taken at two different levels, Key Stage 1 (Years 2) and Key Stage 2 (Years 6).
I thought this would make a lovely and thoughtful gift to send to child sitting thier SATS. This gift set is from Biscuiteer Baking Company and it is easy delivery, this collection fits through the letterbox.
Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you’re planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.
Portuguese, Japanese Aesthetics Meet in Lisbon Restaurant
“Studio Yaroslav Galant completed the design of Hanaya, a Japanese restaurant and sushi bar in Lisbon, Portugal. The eclectic concept was inspired by the owners’ travels across Portugal and their interest in Japanese culture.”