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Raw Mini Pumpkin Pie Hearts

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Now is a great time to eat pumpkin! They are full of goodness and in season at the moment, but many people don't realise that you can eat them raw. Raw pumpkin has a rich and earthy taste, and in this recipe the natural nutty sweetness of tiger nuts combines with raw pumpkin really well.

Pumpkin is a nutritionally dense food, for example one cup of raw pumpkin has around half your RDA of vitamin A and only 30 calories. Tiger nuts are incredibly high in vitamin E, a handful has as much vitamin E as six avocados! So with both of these powerful anti-oxidants these little pumkin pie hearts are a great choice for boosting your immune system to keep coughs and colds at bay. 

This is such an easy and healthy recipe, and a brilliant way to make use of pulp left over from making tiger nut milk. I'm sure it would work well with almond pulp too although I havent tried it...

Ingredients: 

  • 75g tiger nut pulp lefover from making tiger nut milk
  • 35g grated pumpkin
  • A pinch each of nutmeg, clove, allspice and cinnamon 
  • 3 tablspoons coconut oil 

Method:

Simply add ingredients to a food processor and process until the mixture begins to come together. Use a chocolate mould or similar to form shapes or you can just use your hands to form small or even snack bars. You can eat as they are but I think they taste much nicer if you pop into the freezer until they harden. Remove from freezer for a couple of minutes to soften sightly before eating. 

  #Recipes   #Healthy Eating   #healthy   #raw   #healthy snacks   #glutenfree   #dairyfree   #pumpkin   #tigernut

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