*

Hi I'm Leonie, Collector of feathers, pebbles and words, with ink-stained hands, an overactive mind, and a sunshine-filled heart.

This blog is all about: ART > FOOD > LOVE > RUNNING > NAVEL-GAZING > ASPERGERS > SELF-DISCOVERY


Autumn on a plate: Vegan Apple and Pumpkin Slice


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


Base
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
Pinch salt

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.

Filling
1 apple
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.

Topping
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.  :)




4 comments:

  1. This looks delish!! One question, do you spout your buckwheat groat before adding it, or do you add just the grains?

    ReplyDelete
    Replies
    1. Hey there, I'm yet to try sprouted grains, mostly because I am impatient :) this recipe just uses plain old groats; grinding them in a high speed blender or food processor (I have an Omniblend (http://www.omniblendaustralia.com.au/) creates a fine biscuitty base. Next time I make this I might try it with sprouted groats! Thanks for reading xo

      Delete
  2. can you sub oats for buckwheat groats. It isn't really a raw slice but it sounds lovely anyway. You may be able to do it raw by using uncooked pumpkin and dates instead of the maple if you really want to but for me either way is no problem.

    ReplyDelete
    Replies
    1. Hi :) I think oats would also be tasty in this recipe, if you try it let me know how it goes! And yes apologies - it's not raw - maybe I shouldn't blog late at night when my brain isn't working properly :) I've updated the text and will change that pic later too. Thanks for reading! xo

      Delete

Leave some love here in the comments section... ♥