Crumbly top and bottom with a delicious and creamy filling that’s gluten free and vegan, but nobody will ever know.
For the top ‘n bottom:
2 cups Oats
1 cup Almond flour
1/4 cup brown rice flour
1/2 tsp salt
1/4 cup coconut sugar
1/2 cup almond butter
1/2 cup honey or maple syrup
1/4 cup coconut oil
1 tsp cinnamon
Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line the bottom and sides with parchment paper.
In a large bowl, whisk together the oats, almond flour, brown rice flour, coconut sugar, cinnamon and salt.
In a small pot on the stove add the almond butter, honey (or maple syrup) and coconut oil and bring to a melt – stir and don’t let it boil.
Add the wet mixture to the dry ingredients, and stir until wet and crumbly.
Press ½ to ¾ of the crumble mixture into the bottom of the prepared pan.
Pumpkin Pie Filling:
1&1/2 cups cooked and steamed pumpkin or other sweet winter squash (don’t use canned pumpkin pie filling, use real pumpkin)
3/4 cup raw cashews
1/3 cup plain unsweetened non-dairy milk: almond, soy, oat..
1/2 cup pure maple syrup or honey
2 tsp fresh lemon juice
1 tbsp arrowroot powder (tapioca starch)
1 1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp allspice
few pinches ground cloves
1/2 tsp vanilla extract
1/4 tsp rounded sea salt
In a high speed blender grind up the cashews until they become finely ground but not turning into butter. Then add the rest of the filling ingredients and puree until very smooth, scraping down sides of bowl as needed. Pour mixture onto the prepared base and spread out evenly. Sprinkle on the remaining crumble mixture and press it lightly into the pumpkin filling.
Preheat oven to 350°F and bake for 25 minutes until the the squares are lightly golden on top and filling is mostly set. Remove from oven and cool on a rack. Let cool completely then lift the squares out of the pan with the paper then cut it up and serve it or store it for later (ie: daily snacking!)
