I'll keep my opinions to a minimum right now because being eloquent is very difficult at the moment. My heart's heavy and my brain still deems this "reality" nothing but a nightmare. It's a step back to darker days where racism is strong, where women are deemed the lesser sex. Is this the message you want to send to the world? Or to even hit close to home, to your children? And you think America will be great again. The irony. 

Apart from the glass of wine, you know what sparked some joy in my heart (and tummy) today? A big slice of my vegan and gluten-free pumpkin pie! Because the world is warmed by the comfort that is anything pumpkin. At least until the last bite is had.


Vegan & Gluten-Free Pumpkin Pie
Makes 8 to 12 slices

Ingredients:

For the crust:

• 1 cup gluten-free oat flour 
• 1 cup gluten-free oats
• 3/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

For the pumpkin filling:

• 1/3 cup gluten-free oat flour
• 1/3 cup coconut sugar (process in food processor to be finer)
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups pumpkin puree at room temperature (or 1 15 oz can)
• 3/4 cups almond milk
• 2 tbsp coconut oil, melted
• 1 tbsp ground flax/ground chia seeds 
• 1 vanilla bean, scrape the seeds 

Preheat oven to 350F. Grease a round pan with coconut oil or line with parchment paper. Set aside.

In a medium bowl, mix the coconut oil and coconut sugar until smooth. Then add in the remaining ingredients of the crust. When well incorporated, pour into the prepared pan. Bake for 10 minutes and then remove from the oven.

Whilst the crust is baking, in another medium bowl, combine the spices, oat flour, baking powder and salt. Pour in pumpkin puree, almond milk, coconut oil, ground flax and vanilla bean seeds. Make sure that all ingredients are at room temperature when you're using coconut oil (it will solidify if your other ingredients are cold).

Pour the pumpkin filling in the baking pan. Make sure that it's even on top of the oat crust. Bake for 30 to 35 minutes. Cool completely in the pan. When cool, chill in the fridge for a few hours (I usually prepare this overnight).

Enjoy! xx