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Pumpkin Flan and Cinnamon and Nutmeg Crust brought by Angela


Posted 4 years, 5 months ago at 5:23 am. Add a comment

Pumpkin Flan and Cinnamon and Nutmeg Crust
From Matthew Kenney’s book entertaining in the raw

Filling ingredients
3 cups cashews, soaked 2-3 hours
½ cup maple syrup
½ cup agave syrup
1 cup coconut oil
1 ¼ cup carrot juice
1 t vanilla
½ t salt
¼ vanilla bean, scraped
3 t ground cinnamon
3 t ground nutmeg
Blend all ingredients in a Vita-mix until very smooth. Pour into plastic-lined ramekins and freeze.

Crust ingredients
2 1/2 cups cashew flour
1 3/4 cups oat flour
1/4 cup water
3/4 maple syrup (I used agave)
1 T vanilla
1 1/2 t sea salt
1 T ground cinnamon
2 t ground nutmeg
Mix ingredients in a medium-size bowl by hand. Spread flat on dehydrator Teflex sheets. Dehydrate at 115 degrees 4-5 hours until dry; crumble onto Teflex sheets. Dehydrate an additional 4-5 hours.
Crumble crust then lay flan on top.

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