![]() ![]() When ready, pick up the parchment paper, flip the dough onto the fluted pie tin, and peel away the parchment.If the dough is too crumbly to work with, you can transfer it back to a mixing bowl and add a little bit of water. If the dough sticks to the rolling pin, add a little almond flour. Transfer the dough to a piece of parchment paper, and roll it out.The dough should be able to hold together if you squeeze it. Add water to the mixture, a little at a time, and mix.Add almond flour, oat flour, arrowroot, date sugar, and salt to a mixing bowl, and mix. ![]() If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag your photos with Instagram! I’d love to hear what you think. Serve this Vegan Pumpkin Pie warm with some whipped coconut cream or a scoop of Vegan Vanilla Ice Cream! You can reheat leftovers in the oven or microwave right before you are ready to eat it, but make sure to only heat the slices of pie that will be eaten in that sitting in order to keep the rest of the pie safe to heat for the next meal. If you don’t mind that, then go ahead and enjoy the leftovers! This recipe is definitely best the day you make it! While the filling keeps well, the crust will lose some of its crispness. You can also seal it up and freeze it for up to 2 months.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |