‘One kind word can warm three winter months’
This is a beautiful recipe for the winter. It is grounding due to the seed and nuts being used in place of grains and can be eaten warm or cold. It is rich in protein, fibre, vitamins and minerals. It is a great recipe to batch, with the below making around 6 portions. You can add different toppings to make for different versions during the week or for different tastes. I like mine with blueberries for example and Mr B likes his with a dollop chocolate spread.
The recipe is from Amy Chaplin’s, ‘Whole Food Cooking Every Day’. As a discipline, I am attempting to go through the book chronologically. This is actually very difficult. As a chef, I am used to jumping around a recipe book and cooking what I fancy. This book however is worthy of working through slowly, as the concepts are new, but the principles are aligned with mine, being gluten, dairy and refined sugar free. Needless to say, more to come.
Ingredients
Serving: 6 small portions
For the pie crust
- ½ cup raw pumpkin seeds, soaked overnight
- ½ cup raw sunflower seeds, soaked overnight
- ¼ cup chia/basil seeds
- ¼ cup hemp seeds
- 2 tbsp. ground flax seeds
- ½ cup almonds, soaked overnight
- 2 tbsp. coconut flour
- 1 tbsp. vanilla extract
- 2 tsp. ground cinnamon
- 3 pitted dates, soaked to soften (optional)
- ¼ tsp. salt
- ½ cup unsweetened, coconut flakes
Method
- Rinse and drain the pumpkin and sunflower seeds, set aside
- Combine the chia/basil seeds, hemp and flax in a medium bowl
- Rinse and drain the almond and place in a blender with 2.5 cups of water. Add the flour, vanilla, cinnamon, salt and dates. Blend till smooth.
- Add the coconut flakes and seeds and pulse a few times till roughly chopped and combined
- Pour mixture into the bowl, mix to combine and set aside for 30 minutes, until thick and creamy
- Eat cold or warm, adding toppings of choice and sweetener, e.g. maple syrup if needed
