What comes to your mind when I say November and pie? Pumpkin pie!

This is not a typical cake in Italy, reason why I found out about it only a couple of year ago, but since I have I’ve never looked back!

I’ve a REAL sweet tooth, feed me cake and we’ll be friends forever, but I tend to avoid sugar and prefer more natural ingredients. For this reason and to stay healthy I like to experiment in the kitchen when it comes to bake and come up with healthier version of traditional recipes, and easy as well because I like better to enjoy the results than spending hours baking!

So here is an easy and quick healthy recipe for pumpkin pie (I actually used butternut squash) that makes a perfect breakfast or afternoon tea snack!

INGREDIENTS:

• 200 g oat flour
• 100 g whole wheat flour
• 2 tbsp flax seeds + 6 tbsp water
• 300 g butternut squash or pumpkin (raw)
• 100 g of cashew yogurt
• 90/100 g agave syrup
• 15 g baking powder
• 60 g of coconut oil
• 40 g oat milk (or others)
• 80 g of cashews
• 80 g of cocoa nibs or extra dark (at least 70%) chocolate chips
• cinnamon (as much as you like)

INSTRUCTIONS

• Blend the flax seeds, add the water ant put it to rest for 10 minutes
• Peal and cut the butternut squash (or pumpkin) and blend it raw
• Add to the butternut squash the flax seed and water mix, the yogurt, the syrup, the coconut oil and mix all together
• Mix the flours and the baking powder and add part of it in
• Add the milk
• Add the rest of the flour
• Add cinnamon, cashews’ (in pieces) and cacao nibs
• Heat the oven 180°C
• Pour the mix in a round cake pan
• Bake for around 50′

TOPPING

My favorite combo is fresh yogurt and drops of peanut/almond butter and some cacao nibs, but you can get wild and choose your favorite topping (share that with me so that I can try if you find another great combo).

Hope you enjoy the pie, tag me on IG if you try it! <3

Love you!

Martina