Mix the chopped nuts, raisins cinnamon, nutmeg and agave together to make the filling.
To make the almond creme bechamel, dissolve the flour into the almond milk and add the vanilla essence in a pan. Bring to the boil and stir continuously until it thickens – add more almond milk or some water if too thick.
Grease a baking dish with coconut oil and layer half the pumpkin mix on the bottom, cover with the nut mixture, and add the rest of the pumpkin on top.
Depending on how big of a portion you’re making, you could have several alternating layers. Add the almond creme bechamel on top, and bake at 220 C for about 15 minutes or until golden brown, like so.
Served with a healthy sprinkle of cinnamon and some real maple syrup,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (118g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 212.2mg||7 %|
|Potassium 221.4mg||6 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 26.4g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 168
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