Low Tox Life Food is a toolkit for answering the question ‘what should I eat for my health and for the planet?’ by the bestselling author of Low Tox Life, Alexx Stuart. Today, we’re featuring a recipe from this amazing new book for Alexx’s spiced pumpkin pie, complete with a delicious almond and ginger crust.
Happy cooking!
Spiced pumpkin pie with an almond and ginger crust
Serves: 8–10
Cooking time: 55 minutes total
You can make the filling ahead of time and have it in the fridge ready to go. You can also make the whole pie in advance – it keeps in the fridge for 3 days.
Ingredients
Filling
2 cups (400 g) roasted and cooled butternut or kent pumpkin (squash)
5 organic pasture-raised eggs
120 ml (4 fl oz) maple syrup or honey
½ cup (125 ml) coconut cream or organic thin (pouring) cream
½ cup (125 ml) milk of your choice
2 tablespoons tapioca flour, arrowroot or cornflour (cornstarch)
⅛ teaspoon ground or grated
nutmeg, plus extra to serve
2 teaspoons ground ginger
2 teaspoons ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon salt
Spiced pastry and/or cookies
200 g (7 oz) frozen or chilled butter
½ cup (60 g) quinoa flakes or rolled (porridge) oats
1½ cups (190 g) tapioca flour or arrowroot
120 g (4¼ oz) hazelnut or almond meal
100 g (3½ oz) buckwheat flour, plus extra for dusting
2 heaped teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon vanilla bean powder
⅓ cup (115 g) maple syrup or honey, at room temperature
Method
To make the filling, blend all the ingredients on high for 30 seconds. Cover the bowl and set aside at room temperature while you prepare the pastry.
Preheat the oven to 190°C (375°F). Lightly grease a round 20–23 cm (8–9 inch) pie dish or tin.
To make the pastry, pop all the ingredients except the maple syrup or honey in a food processor and pulse three or four times, for 3–4 seconds at a time, until the mixture resembles moist sand or breadcrumbs. On low, gradually add the maple syrup or honey over a few seconds, until the mixture forms a dough. If it’s a bit crumbly, add 1 tablespoon olive oil.
Dust a clean work surface generously with flour. Transfer the dough to the work surface and shape it into a ball. Place ball of dough in the prepared pie dish and, using clean fingers, press into the bottom and sides to cover evenly, to about 5 mm (¼ inch) thickness. Break off any that comes up over the edges and set aside for making decorative cookies, as in the photo.
Using a fork, gently prick the pastry bottom all over, about 10 times. Place a sheet of baking paper over the pastry and cover with baking weights or uncooked legumes.
Reduce the oven temperature to 160°C (315°F). Add the filling to the pastry and bake for 40–50 minutes, until the centre barely wobbles. Sprinkle with extra nutmeg and serve warm or at room temperature.
To make cookies: Roll dough to about 5 mm (¼ inch) thick. Cut using a cookie-cutter and spread on a baking tray lined with baking paper. Bake for about 15 minutes. Cool on tray.
—Low Tox Life Food by Alexx Stuart (Murdoch Books) is out now. Signed copies are available only while stocks last.
Low Tox Life Food
Limited Signed Copies Available!
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Bestselling author of Low Tox Life and 'ultimate gentle activist' Alexx Stuart clears a path through the rules so stridently laid down by proponents of particular diets. She turns the tables on a supermarket system that is geared strongly against our health and the environment, and points to the how...
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