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  • Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for
    5 days ago by brownpapernutrition Nutty juicy flavour bomb PUMPKIN PEARL COUS COUS SALAD for the picnic I won’t be having on the weekend but will be having delicious leftovers with  #silverlining  ☁️????? I will write the ingredients below as it was kinda free throw tbh but quick question first - DO YOU COUS COUS? Or is it just us living the 90’s dream that still do? I personally think the pearl/ Israeli one is a bloody delight! Here are the ingredients for you: roasted pumpkin in some cinnamon and cumin (do heaps have some did this and then make a soup!), pearl cous cous,
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    6 days ago by brownpapernutrition You don’t need extra time on your hands to create epic brekkies, you just need qual ingredients and some of your own personal touch. This overnight oats sesh I soaked the oats in coconut kefir  @remedydrinks  and then topped with coyo and fruits the next morn. Deeeeeelicious and satisfied without a wink of a hunger pang until lunch, not to mention upping the gut lovin fermented food ante with the kefir. Going to post lots more pantry love recipes in days coming friends - this one I’ve written and popped on  @remedydrinks  blog  #remedynutritionist  by gorgeous  @sallyoneilstylist  with my fave

Pumpkin Pies With Chickpea Coconut Pastry

Makes 2 individual pies

Pastry:
¾ cup besan (chickpea flour)
3-4tbsp coconut flour
½ tsp sea salt
2tbsp olive oil
¼ cup water
+ You will need baking weights or some rice or dry legumes to dry bake the pastry.

Filling:
1 leek, white part only, finely sliced
1tsp coconut or grapeseed oil
2 cups cooked pumpkin pieces

Option 1 Filling Additions: (to make 2 pies)
½ cup quark
1-2tsp harissa paste, or to desired spicy taste
½ tsp lemon rind and a lemon wedges to serve
Herbs of choice: chives and coriander work well, or whatever is on hand for garnish

Option 2 Filling Additions: (to make 2 pies)
1 cup feta cheese
1tsp lemon thyme sprigs
2tbsp smoky tomato relish or chutney

Pastry Method:

Preheat oven to 180C.

In a food processor, combine flours with salt and blitz briefly, before slowly pouring in liquids as the blade is moving.

It should form a sticky dough. You may need to increase the amount of coconut flour slightly if the dough feels too wet.

Remove from food processor, roll dough in two pieces and place each on two large separate pieces of baking paper. Cut the paper so that it can be rolled out to a size to fit your pastry molds/tins, and can be double over the top ready to roll. I used 11cm diameter springform tins.

Using a rolling pin, roll out the dough evenly between the two sheets of baking paper. Use your pastry molds to gauge the size and thickness required. Approx 50mm thickness is appropriate.

Leave both sheets of baking paper on the pastry and shape into your molds/tins, followed by pastry weights and place in oven for 15 minutes to blind bake.

Remove from oven and fill.

Filling:

You can use the filling to do two of the same pies or mix it up and make two different ones, they’re both as easy as pie! (Sorry, but that had to happen)

Saute your leeks in coconut oil in a small fry pan over medium heat for approximately 4-5min.

Remove baking weights and the layer of baking paper holding them from the pastry.

Spread either filling additionals you choose into the base, then sprinkle evenly with the sautéed leeks.

Top with pumpkin pieces and place in the oven for a further 30min.

Allow to cool for 5min before lifting the pies from their molds/tins and removing all baking paper.

Serve with herbs to garnish or a dollop of smoky tomato relish.

Category

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