Walnut Pumpkin Cake Buckwheat Groats

Written by Kenneth LeeOctober 9, 2020

Table of Contents:

Pumpkin Pie

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Pumpkin Pie · The California Honeydrops.
Spreadin’ Honey.
℗ 2010 Antoni Lech Wierzynski.
Released on: 2010-07-03.
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Vegan Pecan Pie & Gluten-Free Pie Crust (LIVE replay)

Show Description

Today I’m showing you how EASY it is to make a gluten-free & vegan pie crust, and then I’m filling it with my new Vegan Pecan Pie filling. (Which is made with no corn syrup!).
The vegan recipe is linked below, but in today’s video I’m also testing how it would work with REAL eggs instead of flax seed. (Making this experiment not veganbut the actual recipe still is!).
Vegan Pie Crust: https://detoxinista.com/vegan-pie-crust-gluten-free/.
Vegan Pecan Pie: https://detoxinista.com/vegan-pecan-pie/.
UPDATE: The pie baked great at 45 minutes at 350ºF, and the two eggs were fine in the filling… but I even wonder if 3 eggs might have worked better. (The filling was a little drier than I expected it to be.) So, something to keep in mind for those of you who told me you’d rather use real eggs!
FOR MORE HEALTHY RECIPES: http://detoxinista.com.
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Everyday Detox: http://amzn.to/2mqapZh.
No Excuses Detox: http://amzn.to/2mRjjw4.
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5 pumpkin recipes to make this fall VEGAN/gluten-free pumpkin pie/tasty curry/buckwheat granola

Show Description

Vegan and gluten-free pumpkin pie, pumpkin curry, pumpkin pie buckwheat granola, pumpkin soup with tamari mushrooms, pumpkin pie smoothie.
Here are 5 easy and delicious pumpkin recipes for you!
Hope you like this video.
If you do, please give it a thumbs up and subscribe to my channel!
Lots of love.
Victoria.
@myperfectgreens.
5 spice pumpkin soup and tamari mushrooms.
Recipe.
For pumpkin puree.
450 grams of pumpkin.
1 garlic clove chopped.
1 tsp of 5 spice.
1/2 tsp of cayenne pepper.
1/2 tsp of salt.
pinch of black pepper.
1 tbsp of nutritional yeast.
300 ml of veggie stock.
200 ml of coconut milk.
juice of 1/4 a lemon.
For tamari mushrooms.
200 grams of mushrooms.
240 grams of white beans.
1 garlic clove chopped.
1 1/2 tbsp of tamari.
1 tbsp of lemon juice.
1/2 tbsp of maple syrup.
1 tbsp of sesame oil.
1/2 tsp of cayenne(optional).
1 tbsp of mixed herbs.
1 tbsp of nutritional yeast.
Preparation.
Add 1 tbsp of oil to the pan and follow with garlic, all the spices for pumpkin pure..
Fry till fragrant.
Add chopped pumpkin and pour veggie stock over.
Cover and let it cook for 20 minutes or till pumpkin is soft and almost all the liquid has evaporated.
Transfer it to the blender along with nutritional yeast, juice of 1/4 of a lemon and coconut milk.
Blend till completely smooth.
Meanwhile, whisk all the ingredients for mushrooms marinade.
Add sliced mushrooms, garlic and beans to the pan..
Pour the marinade over and let it cook for 5 minutes, stir once in a while.
Deglaze the pan with a splash of water, add nutritional yeast and mixed herbs.
Taste and adjust seasonings if needed.
Serve with pumpkin soup or on top of sourdough bread.
Pumpkin pie.
80 grams of oat flour.
1 tbsp of flax meal.
2 tbsp of coconut oil.
3-5 tbsp of liquid left after soaking dates.
50 grams of soft dates.
50 grams of almond meal.
1 pinch of salt.
1/2 tsp of baking soda.
1 tsp of lemon juice.
Filling.
250 grams of pumpkin pure(or baked pumpkin).
100 grams of coconut milk.
70 grams dates.
1/2 tbsp of pumpkin pie spice.
1 1/3 tbsp of tapioca starch.
Preparation.
Firstly soak your dates for at least 30 minutes to ensure easy blending.
Preheat the oven to 180 degrees with a fan on.
Combine all the ingredients for the dough in the food processor(I used a blender, but a food processor is a better option) and pulse till everything is evenly incorporated and the dough is smooth and pliable.
Separate the dough into equal balls and pressing them with your hands(wet hands help to speed up the process) create the mini pie crusts.
Prebake them for 10 minutes while you prepare the filling.
For the filling combine all the ingredients and blend till completely smooth.
Fill in your prebaked crust and bake for 25 minutes longer or till edges of the crust starts to come off from the mould and filling is completely set.
Let them cool completely before removing from the mould.
Serve with coconut whipped cream and sprinkle of cinnamon if desired.
Pumpkin curry.
450 grams of raw pumpkin.
240 grams of cooked chickpeas.
1 can of coconut milk.
1 inch of ginger.
2 garlic cloves.
1 onion.
1 heaped tsp of garam masala.
1/2 tsp of ground coriander.
1/2 tsp of chilli pepper.
1 tsp of turmeric.
coriander and coconut yoghurt to serve.
Preparation.
Chop onion, garlic and ginger.
Cube the pumpkin.
In 1 tbsp of oil fry onion, garlic and ginger for a minute.
Add all the spices and continue frying till fragrant.
Add pumpkin and chickpeas give it a stir, season with salt and cook for a minute longer.
Pour the coconut milk over, fill the empty can with water and pour it over the veggies as well.
Bring to the simmer.
Reduce the heat to the medium-low and allow it to cook for 20-25 minutes, or till pumpkin is soft and the sauce has thickened.
Serve with brown rice, a dollop of coconut yoghurt and coriander leaves.
Pumpkin pie granola.
150 grams of buckwheat.
150 grams of oats.
240 grams of pumpkin.
1 tbsp of pumpkin spice.
5 tbsp of maple syrup.
70 grams od coconut chips.
70 grams of pecans.
Preparation.
Soak buckwheat for at least 30 min but up to 8 hours(if in a rush you can skip this step, but it’s not recommended).
Preheat oven to 180 degrees celsius.
Add pumpkin spice to the bowl along with baked pumpkin or pumpkin pure.
Mash with a fork.
Add your oats and mix to combine.
Rinse buckwheat groats and add them to the bowl as well.
Pour over the maple syrup.
Add coconut nibs and pecan and mash everything with a fork.
Transfer to the lined baking tray and bake for 15 minutes, give it a stir and bake for extra 10-15 minutes or till clusters are golden brown.
Turn off the oven.
Leave granola on the tray with a door of the oven slightly open to crisp up further(I usually leave it overnight ).
Pumpkin pie smoothie.
1 frozen banana.
150 grams of frozen baked pumpkin.
1 tsp of pumpkin pie spice.
100 grams cashew milk.
2 soft pitted dates.
Preparation.
Blend everything in the blender till completely smooth, serve with pumpkin pie granola and a dollop of coconut cream

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Very Creamy Maple Pumpkin Pie

Show Description

This is the creamiest pumpkin pie, made with maple, yams, and lots of half and half..
Creamy Maple Pumpkin Pie Recipe:
1 blind-baked 9-inch pie shell.
2 cups half and half.
3/4 cup sugar.
1/4 cup maple syrup.
1 can (15 ounces) pumpkin puree.
1 can (15 ounces) sweet potatoes or yams, drained and mashed.
3 large eggs.
2 egg yolks.
1 teaspoon vanilla extract or vanilla bean paste.
1 teaspoon salt.
1 teaspoon pumpkin pie spice.
Prepare a blind baked pie or tart shell..
Preheat oven to 400F..
In a bowl, whisk together the half and half, eggs, and vanilla. Set aside..
In a pot, add the pumpkin puree, yams, sugar, maple syrup, salt, and pumpkin pie spice. Blend together. Cook over medium heat for 10 to 12 minutes. Remove from heat..
Slowly add the hot pumpkin mixture to the egg mixture by adding one heaping spoonful at a time and blending in-between spoonfuls..
Place mixture in a blender and puree until smooth. Pour the mixture into the pie crust..
Bake for 10 minutes. Reduce oven temperature to 300F and continue baking for another 45 minutes. Remove from oven and let cool..
Refrigerate until ready to serve. Let pie sit out for 15 minutes before serving.

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Toasted Kasha, The Best Brussels Sprouts Topping! | The Perfect Christmas Dinner

Show Description

Toasted Kasha is the best way to add crunch to your Brussels Sprouts for your perfect Thanksgiving! Chef Anna Olson is here to each you how to make this amazing topping for Brussels Spouts, so make sure to follow along with the recipe below!
More Videos from Anna’s Holiday Feast:
Turkey, Gravy, and Stuffing: http://y2u.be/y4tcW6EzxnE.
Mashed Potatoes: http://y2u.be/c9bdLUF7bqQ.
Turkey Carving: http://y2u.be/4ASWN1eVims.
Caramelized Onions: http://y2u.be/oK9DXu0zKeQ.
Brussels Sprouts: http://y2u.be/PHoWsbyAZS4.
Cinderella Pumpkin Pie Cheesecake: http://y2u.be/Le1z_TVV3iI.
Sausage Squares: https://youtu.be/f3TFgiSKUzo.
Subscribe for more video recipes: http://goo.gl/MJV4af.
Ingredients.
1/2 cup (80 g) buckwheat kasha.
1⁄3 cup (80 mL) boiling water.
2 Tbsp (30 mL) pure maple syrup.
Directions.
1. Rinse the kasha in a fine-mesh sieve under cool running water until the water rinses clear. Place it in a heatproof bowl and pour the boiling water overtop. Immediately cover the bowl with plastic wrap and let sit until the water has been absorbed, about 20 minutes..
2. Rinse the kasha again in a fine-mesh sieve under cool running water, set the sieve over a bowl and let the kasha sit to dry, fluffing it occasionally with a fork, about 20 minutes..
3. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper..
4. Toss the dry kasha with the maple syrup and spread it in an even layer on the baking tray. Bake for about 25 minutes, stirring occasionally, until it is a rich golden brown..
5. Remove from the oven and let cool on the tray. Crumble the grains and transfer them to an airtight container until ready to use.
*Toasted kasha will keep in an airtight container at room temperature for up to 1 month..
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson.
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Read: Pumpkin Oatmeal Chocolate Nick Cookies

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The Fiber Fueled 4 Weeks || Week 2 Experience

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Week 1 Experience: https://www.youtube.com/watch?v=iheJ8WVpmmg&feature=youtu.be.
Fiber Fueled book: https://theplantfedgut.com/book/.
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit

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Want to impress your Thanksgiving guests? Try a twist on your pumpkin pie with this recipe!.
Get the recipe: https://www.bonappetit.com/recipe/bruleed-bourbon-maple-pumpkin-pie.
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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit

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To a 2-quart saucepan, add the groats, almond milk, pumpkin pie spice, and salt, and whisk to dissolve the spices. Cover and bring to a boil, then reduce heat to a low simmer and cook for 4 minutes. Remove cover and turn heat up to maintain a simmer and cook for an additional 2 minutes, stirring occasionally.2 tablespoons buckwheat groats; 1 tablespoon chia seeds; 1-2 tablespoons pure pumpkin puree (depending on how pumpkin-y you want it!) ¼ cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops of liquid stevia; 1 tsp pumpkin pie spice.

Directions. In a large bowl, combine the first 7 ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges.

Pour filling into crust.Add oats, coconut, and buckwheat groats stirring until well-coated. Bake at 350 (F) degrees, stirring every 10-15 minutes for about an hour or until the granola is.Pumpkin Pie Buckwheat Porridge (Date-Sweetened, Gluten-Free, Vegan) November 11, 2014 November 13, 2016 Today I thought I’d step away from the apples for a moment to share a truly de

Place sprouted (or soaked and rinsed) buckwheat groats in a pot with enough almond milk to cover the groats. Add banana slices and cook over medium heat until the buckwheat has absorbed the liquid and become soft. The timing will differ depending on how long you soaked the groats. My groats cooked up in about 7 minutes or so.To make them, you’ll add soaked buckwheat groats (a gluten-free seed) to a blender along with pumpkin purée, filtered water, pure maple syrup, pumpkin pie spice, a splash of vanilla, and a pinch of sea salt.

Blend on high until a smooth, fluid batter forms. Then, cook the crêpes up in a hot skillet, top as desired, and serve!Cut pumpkin in pieces, sprinkle with a pumpkin spice mix (or just cinnamon, nutmeg, ginger) and bake in the oven at 180°C for 30 mins (or until soft) – purée with blender.Soak buckwheat groats for 4-6 hours. Rinse and drain in strainer every 8 hours for 1-2 days until little tails have sprouted.

Grind flax seed in spice grinder. Add all the crust ingredients to a blender or food processor and process until well mixed.buckwheat groats, chopped pecans, peanut butter, hemp seeds, chia seeds and 6 more Buckwheat Breakfast Bowls The True Spoon buckwheat groats, pumpkin seeds, water, coconut milk, maple syrup and 3 more.smooth almond butter, maple syrup, oats, fine sea salt, pumpkin seeds and 2 more Spicy Buckwheat and Mung Bean Salad Yumsome chillies, field lettuce, whole grain mustard, buckwheat groats and 11 more.Buckwheat groats are decidedly starchier than, say, flax (another story altogether) or pumpkin seeds, so we must use caution.

Buckwheat’s glycemic index is 54, which is still fairly high despite being lower than actual grains. Historically speaking, buckwheat certainly isn’t paleo.Instructions Divide buckwheat, salt, milk of choice, chia seeds, and cashew butter among 2 mason jars or bowls with lids, cover, and let sit in fridge overnight.

Upon consumption, top each serving with diced apples, cinnamon, walnuts, and drizzle with maple syrup. Enjoy on-the-go for a healthy & delicious breakfast packed with whole grains!This Spicy Pumpkin, Maple, and Tahini Granola recipe is vegan and gluten free. It is made with wholesome ingredients like buckwheat groats, tahini, coconut oil, and ground oats. It is sweetened with maple syrup.

Serve it with coconut yogurt, almond milk or just by itself.Instructions Place buckwheat groats in a medium size bowl, cover with water and soak overnight or for at least 1 hour. Once soaked, drain and rinse buckwheat groats (They may feel a little slimy.

List of related literature:

Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt.
from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit [A Baking Book] by Lisa Ludwinski Potter/Ten Speed/Harmony/Rodale, 2018
Mild-tasting buckwheat groats work better in this recipe than kasha (roasted buckwheat groats).
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014
You can bake this in any pastry, but I like the earthiness of the cornmeal crust here; it’s a good match for the pumpkin.
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich Harvard Common Press, 2011
Mix the yeast and salt into the flour, incorporate the oil and half the warm milk plus 1 cup pumpkin or butternut squash purée.
from Lateral Cooking by Niki Segnit, Yotam Ottolenghi Bloomsbury Publishing, 2019
Pour the buckwheat groats into the pie plate, and turn it while holding it at a tilt to coat the sides and bottom with the groats.
from The Four Season Farm Gardener’s Cookbook: From the Garden to the Table in 120 Recipes by Barbara Damrosch, Eliot Coleman Workman Publishing, 2013
Pumpkin and warm spices, sage and browned butter: Fall’s flavor combinations come together to good effect in these miniature loaves.
from Martha Stewart’s Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More: A Baking Book by Editors of Martha Stewart Living Potter/Ten Speed/Harmony/Rodale, 2013
Add the buckwheat groats and stir well to combine.
from Dad’s Own Cookbook by Bob Sloan Workman Publishing Company, 2013
Mix the yeast and salt into the flour, incorporate the oil and half the warm milk and 250ml pumpkin or butternut squash purée.
from Lateral Cooking: Foreword by Yotam Ottolenghi by Niki Segnit, Yotam Ottolenghi Bloomsbury Publishing, 2018
Buckwheat Groats may be milled into a high extraction’ (dark \| Strongly flavored, with a trace of bitterness; light (Also see colored) flour, or a low extraction (light colored) to dark brown in Color.
from Foods & Nutrition Encyclopedia, Two Volume Set by Marion Eugene Ensminger, Audrey H. Ensminger Taylor & Francis, 1993
4 To make the crumb topping, add brown sugar, granulated sugar, pumpkin pie spice, and flour to a small bowl and stir until fully combined.
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy by Audrey Roberts Adams Media, 2019

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Meat Crust Pizza (Meatza)

57 comments

ArashicageOctober 9, 2020 - 13:21

Claire is a very good host. The videos are fun and informative but the process is never intimidating when she explains it.

Also, thank you for posting so many Thanksgiving prep ideas!

ArajinOctober 11, 2020 - 03:52

lol at the cut when you probably broke the first piece of pie you took out

FekOctober 12, 2020 - 19:40

I wonder if this could be done with sweet potato instead of pumpkin?

DorimathOctober 14, 2020 - 23:00

The filling looks too soft for my preference. How can I revise the recipe to make it more firm?

AuriraOctober 16, 2020 - 00:06

This randomly popped up; I like the surprise random Molly sniff that goes unremarked.

NalmetusOctober 18, 2020 - 19:59

I remember somewhere it was brad that found the ball bearings for free.

DawnstaffOctober 20, 2020 - 03:07

can you give us some tips on how to make a good pumpkin purée? eventhough you prefer the tinned stuff, its really hard to find it where we live:/

KaOctober 21, 2020 - 08:35

Made this for Thanksgiving. Decided to brûlée the individual slices as they’re served since it’s just me and my wife and we didn’t want a soggy brûlée topping on day 2. Worked like a charm! The pie is very good and I will definitely make it again. The only problem was that the crust was very difficult to roll out but very forgiving to “patching.” Highly recommend!

ZakelvOctober 23, 2020 - 07:07

I’ve been trying to replicate this recipe for a while. I can’t get the crust right. Have any tips?

ModiOctober 25, 2020 - 03:42

really would have been useful if they showed how to make the dough.

YggkelvOctober 25, 2020 - 13:26

Its impossible to remake libbys pumpkin puree because theres NO PUMPKIN in it:) just squash… so challenge for BA: remake their pumpkin puree but with squash 😉

MordredOctober 27, 2020 - 05:10

Making this for thanksgiving for my wife’s family. Wish me luck!

MolakOctober 29, 2020 - 10:43

I’m going to attempt to make this for thanksgiving, I hope it turns out well!

GoltimuroOctober 29, 2020 - 22:56

I didn’t realize it was a chocolate crust at the very beginning and I was like woah! she really burned it! Haha!

GholbithisOctober 31, 2020 - 11:46

Wow! perfect. I love pumpkin pie and bourbon. My wife loves creme’ brulee’. This will make it to the table this year. YUM!

AukusNovember 2, 2020 - 14:05

After obsessively watching every new video the moment they come out, it’s refreshing to watch these old ones where there is less drama and such awesomely informative cooking content

BrightrunnerNovember 4, 2020 - 18:03

Thank you Claire! That looks amazing. Has anyone tried this? What did you think of it?

MezizahnNovember 6, 2020 - 01:45

We need more Claire like this! The boring candy bar gone gourmet bit is fine, but I miss properly done videos by Claire! Everyone else halfasses everything!

ArajasNovember 7, 2020 - 17:07

Oil your pumpkin, Al foil bake 350? 2 hours? works for me, I do use canned pumpkin now and then.

RunekillerNovember 9, 2020 - 18:58

I love how Claire used to blow out her hair and by 2019, she doesn’t care.

MoogunosNovember 10, 2020 - 09:09

Claire is so beautiful.. I don’t usually comment on people’s looks, but her face is so distracting…

DargasNovember 11, 2020 - 12:13

Do you need to serve right away after making the brule crust or can it be served later?

PeriluneNovember 13, 2020 - 23:03

What can I do if I don’t own a blowtorch? I get that I could skip that part and not add the sugar. But I’m still curious as to what I could do

NuadamandNovember 14, 2020 - 22:42

Omg watching Claire put her finger right by the torch almost gave me a heartattack but then I remembered that unlike me, Claire isnt clumsy enough to accidently torch her finger off��

NilaathNovember 17, 2020 - 01:39

big baking a pie for my wife in the kitchen of my cottage energy

GalvNovember 19, 2020 - 09:27

Canned pumpkin is actually winter squash. Oh, and maple syrup is sugar… just not as refined as white sugar but same simple sugar, same amt. carbohydrate.

DagdardredNovember 19, 2020 - 21:46

It’s nice to watch a video with Claire in it where I know she won’t decend into madness because of how overly complicated it ends up being. Good for Claire. The pie looks delicious

MalalkreeNovember 21, 2020 - 14:09

The pie and recipe look great however maybe wearing a hair net wouldn’t be a bad idea.

SarisarNovember 23, 2020 - 02:22

I’m totally going to try and brulee my pumpkin pie recipe that I use every year I hope it turns out, thank you for this video it’s very informative

AdriendisNovember 23, 2020 - 17:05

there’s no sugar in this, the only sweetness comes from maple syrup, Proceeds to had half cup of sugar to the top.��

SamuleNovember 24, 2020 - 20:06

I would LOVE to see Claire make a gourmet version of Little Debbit’s “Pumpkin Delights”! I love those things-they scream autumn to me.

GravelseekerNovember 28, 2020 - 19:27

I don’t use alcohol in anything. How would this recipe need to change if I left out the bourbon?

SilverhammerNovember 29, 2020 - 13:13

I like how Molly casually took an intentionally deep inspection of the brûlée 6:28 here

GagoreDecember 1, 2020 - 19:26

6:25 I love how molly just swoops in to look and zero eyes were batted

NeshuraDecember 2, 2020 - 17:22

Canned pumpkin! The audacity!

Seriously though, we don’t have canned pumpkin in Australia. I demand a gourmet makes with homemade pumpkin puree ��

GranirdinDecember 5, 2020 - 02:02

Fun Fact: any winter squash can be labeled as pumpkin in the US, and most winter squash typically considered pumpkin are bland and pretty. So to make your own good pumpkin puree use your favorite winter squash or mix of winter squash like the cans do.

ThetargasDecember 5, 2020 - 06:18

I would give my left nut to make love to this woman for the rest of my life.

BakDecember 6, 2020 - 11:39

Omg you cracked me up!!! Great opinions and narrating with the music background!

GolabarDecember 8, 2020 - 12:42

That sounds like a great substitute. I’ll have to look for it the next time I’m in Bulk Barn.

TojarDecember 10, 2020 - 03:58

I bought the fiber fuel audiobook today. I don’t have the recipes.

KularimDecember 12, 2020 - 01:38

Search Results
Featured snippet from the web
Even though quinoa is a gluten-free grain, it is still considered a “high risk” ingredient. That’s because quinoa and other gluten-free grains are often grown and harvested with wheat, barley and rye. Cross-contact can occur because of this, making a gluten-free grain no longer safe for a person with celiac disease.

NanradDecember 14, 2020 - 01:30

currently trying vegan aip! now most ingredients scare me. i miss bread but it hurts me ��

LardinDecember 15, 2020 - 01:51

I ordered the book but it takes some time to be delivered, so really helpful to see you doing the fiber-fueled diet:) Keep it up!

DobarDecember 16, 2020 - 13:58

Have you thought about incorporating any animal-based foods like beef broth or 0.12lb of thinly sliced chuck roast beef on your meals?

SamulkisDecember 17, 2020 - 20:59

Omgosh bread! I haven’t watched your videos since medical medium.. when I was on it too… I’m eating organic corn, and tofu again too! I wanna try sourdough soon �� love your videos girl

AnafymDecember 18, 2020 - 05:27

Firstly loving the voice over and the music, secondly love how your scoring the food, and these are just great videos.

AgamannDecember 21, 2020 - 17:54

I make it in much larger portions!!! I soak in buttermilk or yogurt though to make gluten free Grape Nuts.

TejasDecember 22, 2020 - 15:50

Have you tried a low FODMAP diet? We have very similar health issues… low FODMAP is the only thing that…. firms things up for me. I did order this book though and want to check it out.

IshnziusDecember 23, 2020 - 13:15

I bet all the pumpkin pie lovers are happy you did this video
Bless you!

ShalidoraDecember 27, 2020 - 01:08

These looked yummy and very helpful. My sister in law is a vegetarian so I can make some of these for Christmas dinner. Just found your channel, hope you can stop by mine and we can support each other and stay connected ��

NigarDecember 28, 2020 - 20:40

I love Pumpkin,its so Healthy!! Thank you for sharing these recipes!! Ive added this to my Favorites playlist!! You are so inspiring,Much love & peace Beauty!!✨��Wow these look so Yummy dates make everything so goodthese not only sound so good they look Gorgeous!!��

FaemuroDecember 29, 2020 - 17:38

Your food looks so colorful and tasty!! And by eating this you’ll look like a model?!! It’s a win win!

TauramarDecember 30, 2020 - 20:47

What perfect timing for this recipe! The pumpkin pies looked amazing! ��

SarisarJanuary 1, 2021 - 11:51

Great! Now i have this recipe to share with myself!
��

��

DawnsmasherJanuary 3, 2021 - 21:10

Тыква полезна для детей и взрослых! приготовить можно много чего. Твои рецепты возьму на заметку.

SnowredeemerJanuary 5, 2021 - 14:34

Какие интересные идеи! Просто супер разнообразно и вкусно! Очень нравится!��

SamutJanuary 7, 2021 - 05:28

Обожаю тыкву. Это супер овощ! Супы вкуснейшие и нежнейшие, десерты-фантастика!

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Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit

Meat Crust Pizza (Meatza)

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