The Healthy Convert by Nicole Maree ($19.99, Hardie Grant Books, 2017). Photo © Elisa Watson 2017
- 3/4 oz raw sunflower kernels
- 1 oz raw almonds
- 3 1/2 oz gluten-free plain (all-purpose) flour
- 1/4 tsp psyllium husk powder
- 1/2 tsp ground cinnamon
- 2 1/4 oz coconut oil, solid
- 1 oz coconut sugar
- 1 1/2 oz coconut yogurt
- 1/2 tsp vanilla extract
- 2 tsp chia seeds
- 1 3/4 oz pumpkin purée*
- 5 1/2 oz soft medjool dates, pitted
- 1 tsp vanilla extract
- 1/4 tsp ground sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 oz coconut oil, softened
- 1 1/3 cups pecans, roughly chopped, divided
- Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
- Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
- In a small bowl, thoroughly mix chia seeds and 1/8 cup of water. Set aside to become gelatinous.
- In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and 1/2 cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
- Preheat oven to 350°.
- Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
- Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
- Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.
- *To make your own pumpkin purée, simply steam or boil peeled pumpkin until tender. Drain and mash to a smooth purée.
- This tart is best served with a dollop of coconut yogurt.
- The tart will keep in the fridge for up to 3 days.
365 Calories, 5 g Protein, 32 g Carbohydrates, 6 g Fiber, 27 g Total fat (11 g sat), 78 mg Sodium, ★ Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, Zinc