These nori rolls are super quick and easy to make! I added activated almonds, coriander and rice vinegar to the cauliflower to help it bind together. I think its good to have a mix of softer fillings like avocado and firmer ones like carrots... For a bit of crunch! I used avocado, beetroot, apple and sprouted green lentils! Gluten Free, Raw, Vegan!
I love pumpkin... So it just makes sense to make it into a pie! Those sweet little dessert pumpkins are of course ideal for this recipe, but any pumpkin will yield a great result! The Crust 1/2 cup brazil nuts 1/2 cup pecans 2 cups coconut flakes 8 Medjool Dates 1 Tbsp coconut oil In your food processor with the S blade process all ingredients until it starts to stick together. Press into a 25cm spring form pan and refrigerate. The Filling 8 cups of diced pumpkin 8 medjool dates 4 tablespoons coconut oil 1/3 cup Maple syrup 2 tsp Cinnamon 1tsp Nutmeg, ginger and clove In your food processor process pumpkin then add other ingredients and process more... You could add this to the crust now for a textured filling or for a super smooth finish, transfer the mixture to your most powerful blender then set in the fridge for at least 3 hours... I highly recommend using a quality Canadian maple syrup for that authentic sweetness... Alternatively you could use agave nectar or even raw honey if you prefer.
