Vegan Pumpkin Tart with Oat Crust
Submitted by Marci | Forks Over Knives Magazine
Ingredients
- 1 1/2 cups rolled oats
- 4 Tbsp flaxseed meal
- 3 Tbsp Almond butter
- 3/4 cup + 2-4 tbsp almond milk
- 15 oz can spiced pumpkin
- 1/3 cup chopped dates
- 1/4 cup maple syrup
- 2 tbsp corn starch
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Frozen vogurt
Instructions
- Preheat oven to 375 degrees.
- For crust, in food processor, combine oats. 3 tbsp flaxseed meal, and almond butter. Pulse till mixed. With processor running, slowly add 2-4 tbsp milk till mixture starts to cling together and is slightly moistened. Press on bottom and up sides of tart pan with removable bottom.
- For filling, combine remaining 1 tbsp flaxseed meal and 1/4 cup water - let stand 5 minutes.
- Then add it to processor with remaining 3/4 cup milk and remaining ingredients. Process till smooth. Spread filling into crust.
- Bake 50-55 minutes till filling is set. Cool on wire rack for 30 minutes. Chill 2 to 8 hours. Serve with frozen yogurt.
Notes
The first time I made this I used plain canned pumpkin puree and added spices.
The second time, I followed the recipe and used a can of spiced pumpkin.
The first time was much better.
The second time, I followed the recipe and used a can of spiced pumpkin.
The first time was much better.
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