Super delicious, low carb, refined sugar free and dairy free.

Pumpkin pie filling

2 cups pumpkin puree

1/2 almond milk

1/3 maple syrup

1 tsp each cinnamon, cloves and ginger powder

2 large free run eggs

Crumble

1/2 cup almond meal

1 cup long oats

1/2 tsp cinnamon

1/4 coconut oil or vegan butter

1/4 cup maple sugar

1 tbsp chia seeds

4 tbsp pumpkin seeds

Method

Mix pumpkin pie ingredients together in a bowl. Pour into a nonstick pan. Mix crumble ingredients in same bowl until you get a lumpy consistency. Pour on top of pumpkin mix. Bake at 350 degrees Celsius for 45 to 50 minutes or until the top is golden brown.

Top with anything you like. Fyi, If you add more nuts than the fat increases. If fruit, then the sugar intake increases too.

Celebrating Canada Day Long-weekend with a delicious & nutritious loaf made with Canadian Blueberries and Maple Syrup

Ingredients

1/4 cup salted vegan butter (room temperature and soft) (options nut/coconut milk)
1 large free run egg (room temperature)
2 cups blueberries
1/4 c pure dark maple syrup
1/4 warm maple tea (option warm water)
1 tsp lemon zest
1 tbsp vanilla
2 tsp baking powder
1 cup almond flour
1 1/4 cup long oats
(Nutritional option add in 1 tbsp of ground flax seeds or Chia seeds)

Method

In a bowl, combine the flour, baking powder and blueberries. Lightly fold together. In another bowl, combine all wet ingredients and mix together well with a large fork. Pour wet ingredients into the dry and fold until you get a thick batter. I fold the mixture to prevent the blueberries from falling apart. Pour mixture into a loaf pan that is 8 x 8 and lined with parchment paper. Place pan in a hot oven that is heated at 350 degrees C and bake anywhere from 30 to 35 minutes or until the top is medium brown or an inserted knife comes out clean. When baked thoroughly, take the loaf out of the oven and allow it to sit for 1 hour. This loaf is crumbly and moist and cuts best when cold.