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Natasha

Natasha

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"ST5 ST8 ST3 RESPOND 315 **** *** RD REF STRUCTURE FIRE REKENDLE"

I starred out the address for confidentiality purposes. ;) And, for the record, that's just the last cut and paste on my work computer. I didn't type that message...I know how to spell rekindle properly. :p
 
Natasha

Natasha

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Pumpkin Chocolate-Chip Pizookie
(gluten free!)
Obviously inspired by the Deep-Dish Cookie Pie.

  • 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
  • 1 cup quick oats
  • 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 3 tbsp vegetable oil or coconut oil
  • 1 and 1/2 cups brown sugar or coconut sugar (For a sugar-free version, perhaps try xylitol. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave, but I haven’t tried it.)
  • 1 cup chocolate chips
Blend everything (except the chips) very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.
 
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