Tag Archives: dairy free

Pumpkin Pie Made From Scratch

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Oh Kürbiskuchen…warm…mit Sahne. So lecker. Aber leider bleibt das nur ein unerfüllter Traum hier in Deutschland. Denn Kürbispüree in der Dose sucht man in unseren Supermärkten vergebens. Höchsten eingelegten, herzhaften Kürbis im Glas findet man.

Mein Jahr in Amerika hat mich zum Profi gemacht was Kürbiskuchen angeht. Dort haben wir um die Thanksgivingzeit über 100 dieser Kuchen im Hauswirtschaftskurs gebacken, um sie zu verkaufen. Zurück in Deutschland heißt es also Kürbis selbst pürieren und den Kuchen von Grund auf selber machen. Meine Variation ist glutenfrei, ohne tierische Produkte und am wichtigsten ohne Zucker. Das bedeutet ich kann den Kuchen auch ganz alleine essen, wenn ich möchte ;-) Was gibt es besseres?

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Oh pumpkin pie…warm…with cream. So good. Unfortunately this dream of mine can barley be fullfilled here in Germany. There’s no point in looking for pumpkin pureé in our supermarkets. You maybe lucky if you can find pickeld pumpkin, but that’s about it.
My year in the states made pretty much a a professional out of me. Around Thanksgiving we made more than 100 pumpkin pies for our home ec class, to sell. Back in Germany means, making your own pumpkin pureé and making this awesome pie from scratch. My variation is gluten free, free from dairy products and most important of all sugar free. Means I can eat the whole cake all by myselfe ;-) And I mean, what’s better than that?

 

Recipe Pumpkin Pie (yields a 9.45 inch pie pan)

  • Sugar free
  • Gluten free
  • Vegan

What you’ll need for the crust

  • 2 c. oat flour (gluten free)
  • 2x 1/4c c. Coconutbutter
  • 5 Tbsp. Water

What you’ll need for the filling

  • Half a butternut squash
  • 250 g (8,82 oz) dates
  • 2 Tbsp. Pumpkin spice
  • 1 c. Coconut Milk
  • 1/2 c. water
  • 1/2 c. oats (gluten free)
  • 4 Tbsp. Maple Sirup

What you wanna do

  • Start with making the crust by mixing the oat flour and the coconutbutter with your fingers.
  • Add the water to get an even dough.
  • Press dough into pie pan with your hands or roll out and place in pan.
  • Stick crust in the oven at 180°C/356 °F for 20 min
  • For the filling, mix all filling ingredients in a blender until you get a smooth mixture.
  • Take crust out of the oven, add mixture on top and stick back into the oven for another 40 min to 1 hour.
  • Take pie out of the oven serve with coconut cream and eat while warm ;-)

Unterschrift_Elisa_Herz

Apple Carrot Cake with Date Frosting – Vegan, Sugarfree, Glutenfree

1 Reply

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Frisch gepresster Karrotten-Apfel-Saft…super lecker. Warum also den Treber (die Überreste des Fruchtfleisches) wegschmeißen, wenn sich darauß ein fabelhaft saftiger Kuchen backen lässt? Genau, also nicht auf den Kompost werfen sondern rein in die Backform ;-)
Das war nicht mal mein erster Versuch aus den Saftresten einen Kuchen zubacken, dafür aber mein bester. Ich wollte den Kuchen ganz ohne Zucker machen. Deswegen habe ich Datteln in etwas Sojamilch eingelegt und sie püriert. Was raus kam war unbeschreiblich. Also warum nicht nur in den Kuchen, sondern auch auf den Kuchen? Eine zweite Mischung aus Datteln und Milch kam zusätzlich noch auf den Kuchen ;-) Diese zweite Mischung war auch mehr als notwendig, da die erste … na sagen wir mal…wirklich lecker war, siehe letztes Bild.

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Freshly juiced carrot apple juice…super yummy. So why throw out the pulp, when you can make an amazing, juicy cake as well? Exactly, so don’t throw it on your compost just yet, but in your baking pan ;-)

This hasn’t been my first take on “pulp-cake”, but by far my best one. I wanted to make this cake whith absolutly no sugar. That’s why I soaked dates in soy milk and purred them. There are no words for the heavenly mixture that came out. So why shoud I just add the mixture to the cake batter and not on top as well? A second batch was quickly made. This was neccessary, as…well…lets just say the mix was so yummy (see last pic).

The recipe (for medium, round baking tin)

What you’ll need
– 4 cups Dates
– 1 bag of carrots (2 llbs or 1 kg)
– 2 apples
– 2 cups oat flour
– 1 cup glutenfree oat flour
– 1 Tabelspoon  Pumpkinspice
– 1/4 Teaspoon Salt
– 1 Teaspoon Bakingpowder
– 1/4 cup of water (only if you’re using the pulp)
– 1 cup of any milk alternative you wish (I used soy-rice milk)

What you wanna do
– Soak dates in the milk. Set aside.
– Juice the carrots and the apples. If you don’t have a juicer just shred the carrots and the apples.
– Mix the pulp with the dry ingerdients.
– Add the water (only if you’re using the pulp) to the mixture. And blend togehter. I used a fork.
– Put the soaked dates with the milk in food processor and process until a thick consitency comes out.
– Take one half of the date-milk-puree and mix with the main batter.
– Use a non sticky round baking tin and place mixture in it. This goes in the oven on 150 °C/ 300° F for about 30 minutes or until a toothstick comes out clean.
– When the cake is done place on a cooling rack for 30 minutes.
– At last spread the rest of the dates on top of the cake as frosting.

Unterschrift_Elisa_Herz

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