Pumpkin pie based amaranth

Pumpkin Pie

Mmm… It makes my mouth water just thinking about coffee time with this piece of pumpkin pie…

We have made the base of the foot with amaranth and cashew nuts and it looks great. But, in case you are wondering, What is amaranth? – Amaranth is considered a pseudo cereal, which means that although it is not a cereal it has very similar characteristic qualities. Contains as much iron as lentils, for example and your protein stands out, among other nutrients, for its content and quality.

To make it easier to follow, we are going to layer the ingredients.

 

Pumpkin pie based amaranth

 

Ingredients for the base

  • 150g Amaranth (Uncooked)
  • 150g Anacardos
  • 50g Extra Virgin Olive Oil (Äôve)
  • 1 tablespoon defatted cocoa powder

 

INGREDIENTS for the pumpkin layer

  • 450g roast pumpkin
  • Date honey:
    • 175g pitted dates
    • 210g water
  • 2 eggs
  • 1 tablespoon cinnamon
  • 1/2 teaspoon of nutmeg
  • 1-2 cm of grated ginger root or 1 teaspoon ground ginger

 

INGREDIENTS for the topping layer

  • 250g anacardos
  • 1 cup of coconut milk

To decorate on top:

  • Defatted cocoa powder

 

Pumpkin pie based amaranth

 

PREPARATION

  • For the base:
    1. We grind the amaranth in a powerful mixer or food processor until we have a flour.
    2. We add the cashews and crush but without it being as fine as amaranth.
    3. Add the EVOO and cocoa and mix everything in the blender.
    4. On an oven container we spread the dough with our hands and we press to cover the base.

Note: The texture that must be left is like wet sand, that sticks when making a ball, but at the same time demise when squeezing it.

  • For the pumpkin middle layer:
    1. We prepare the date honey by crushing the dates and the water until a homogeneous mixture is left.
    2. Add the rest of the ingredients to the blender and mix well.
    3. We pour the content on the basis that we have previously prepared.

Once we have the base and the middle layer, We introduce the oven previously preheated to 200º during 15 minutes and then we go down to 180º during 45 minutes about.

  • For the cover layer:
    1. We crush the cashews and coconut milk until we get a creamy and homogeneous mixture.

We almost have our Pumpkin Pie, It only remains to extend the coverage above and, If you want, put cocoa powder on top to cover and some raspberries or any other fruit to garnish.

 

Pumpkin pie based amaranth

 

Pumpkin pie based amaranth

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