November 27, 2014

Naturally sweet

Pumpkins and sunflower seeds are traditional foods of those who are indigenous to the northeastern american continent.

They are wonderful sources of plant protein and are naturally sweet.

Try this recipe to enjoy a less heavy, rich version of pumpkin pie.

For the crust:
1/4 cup water
1 cup sunflower seed meal
1 cup cornmeal
A pinch salt
1 teaspoon cinnamon
3 tablespoons sunflower oil
1 tablespoon maple syrup

For the filling:
2 cups pumpkin purée
2 tablespoons arrowroot powder
1/4 cup maple syrup
A pinch salt
1 teaspoon cinnamon
1/2 teaspoon each: nutmeg, cloves, allspice

Preheat oven to 350 degrees.
Oil a pie plate with sunflower oil.
Grind sunflower seeds in an espresso beam or spice grinder.
Mix with all other crust ingredients and press into pie plate.

Mix all the filling ingredients together, spread them over the crust, and bake for 40 minutes.
Enjoy! This makes a great breakfast, too.

If you have leftover pumpkin, try making this Pumpkin Soup.

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