It's glorious, beautiful, balmy Spring in this part of the world, but having a bunch of lovely foodie friends in the northern hemisphere, all I'm hearing lately is FALL PUMPKIN RECIPES!
Which is perfectly fine, of course, because I am partial to pumpkin. :)
...and apples. And cinnamon. And ginger. And pecans. And pretty much everything else in this delish little slice.
There's a teensy tiny bit of maple syrup but most of the sweetness comes from the apple and pumpkin.
And it tastes amazing, squishy and cool and not too sweet!
Have you met Em from This Rawsome Vegan Life yet? Head on over to her blog, you'll need the caramel paste from her raw vegan cinnamon roll recipe to top off this slice. Note to self: make cinnamon rolls again tomorrow.
Vegan Apple and Pumpkin Slice
1 heaped tablespoon coconut flour
1/2 cup almond meal
1/3 cup rolled spelt grain
1 tablespoon maple syrup
Small handful of chopped pecans
2 tablespoons melted coconut oil
1/2 teaspoon ground ginger
Mix the lot in a bowl till it comes together, then press into a loaf tin lined with baking paper. Refrigerate while you make the filling.
1/2 cup pumpkin puree (steamed till soft then whizzed in a blender)
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/3 cup pecans
4 tablespoons melted coconut oil
1/4 cup buckwheat groats
1/4 cup water
Blend in a high speed blender till you have a thick sticky cheesecake like mixture. Spoon over the base. Cover with the topping and store in the fridge.
Half an apple,sliced thinly
Caramel paste from these raw vegan cinnamon rolls (thanks Em)
It should keep for up to a week - I was still eating this about 5 days later and it was fresh and lovely. :)