Pompoen-noten taart

by • 13/09/2013 • LifestyleComments (0)2401

Toen ik net begon met glutenvrij, koemelkvrij, suikervrij etc koken was dit mijn favoriete gerecht. Het staat nog steeds iedere verjaardag op de tafel en iedereen is er dol op. Dus voor jullie die mij wel 100 x gevraagd hebben naar het recept, voilá: (echte foto volgt nog)

8 servings

Ingredients:

  • 200 g pumpkin, little pieces
  • 2 garlic gloves, diced
  • 3 unions, diced
  • 3 tablespoons olive oil
  • 2 teaspoons paprika powder
  • 2 teaspoons chili powder
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 200 mixed raw nuts (walnut, pecan, hazel, almond white cashew)
  • 3 eggs, whisked
  • 2 tablespoons parsley
  • sea salt
  • Coconut oil
  • Cake from

Preparation:
Preheat the oven on 190 degrees.
Cook the union and garlic in coconut or olive oil. Add the pumpkin and spices. Cook for 5 more minutes. Put the mixture in a bowl and add the nuts, whisked eggs and herbs. Add a pinch of sea salt.

Use coconut or olive oil to make the mixture not stick to the cake form. Put the mixture in the cake form, and press it in the form with a spoon.  Cook the pumpkin pie for about 25-30 minutes, let it cool down and slice it up.

Wrap each slice in aluminum foil. Freeze or keep in the fridge. Enjoy!

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