I really love finding innovative recipes, put together by others who need to watch out for certain foods. Let's just say that I sit on the edge of the couch waiting for new posts from Brittany of Real Sustenance, and this week's recipe she published was no exception.
Like most of us, though, this was the first time that I jumped up and made her recipe that same evening. No apathy here.
It was the same day that I headed to the Utah Food Co-op's Monday Market Sale at their warehouse, and so I grabbed a head of California cauliflower while I was out. That, and a jug of local apple cider, some butternut squash, gigantic yams, crisp apples, and delicate local pears. Fall food!
I decided to make several changes from Brittany's recipe, but I want you to know she's the genius behind this recipe. I'm not the one who was able to take a cauliflower and throw it together with pumpkin puree and spices, top it with coconut milk, and magically produce a pie. Not this time.
What are your pumpkin plans? Tis the season!
Other pumpkin recipes in the house:
Pumpkin Chocolate Chip Cupcakes with Dairy Free Pumpkin Frosting (no recipe, just eye candy photos ala best day of my life)
Pumpkin Chili
Pumpkin Chili
Last Year: Gluten Free Pear Polenta Muffins and Kadu Bouranee (Afghan Pumpkin)
Two Years Ago: Oven Roasted Tomatoes Tutorial and Acorn Squash Risotto
Three Years Ago: Garbanzo Bean Chocolate Cake
Healthy Pumpkin Pie: Gluten/Dairy/Egg/Soy Free
adapted from Pumpkin Cheesecake or Pie on Real Sustenance
adapted from Pumpkin Cheesecake or Pie on Real Sustenance
I opted to use raw sunflower seeds in my crust, rather than the banana chips. We ran out of banana chips in this house, so I had to come up with something! I made a few other alterations to our taste, and to our pantry, but you can run to Brittney's recipe to see the rest of it.
I hope you enjoy it! We sure did.
Love this! And it just so happens that I have an...unhealthy pumpkin pie recipe planned for later this week ;)
ReplyDelete