Vegan Pumpkin Crumble Recipe with Dairy Free Ice cream

Ingredients

Pumpkin Crumble Ingredients

1 1/2 cups coconut flour

1 can of organic pumpkin pie filling

3/4 cup earth balance vegan butter

2 tsp ground ginger

3 tbsp Madhava Natural Sweeteners Organic Maple Agave Pancake Syrup

1 flax egg ( 1 tbsp flaxseed + 2.5 tbsp water mixed together )

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking soda

1 cup almonds - ground

Dairy Free Ginger Ice cream Ingredients

1 cup cashews - soaked for 2/3 hours

2 tbsp Madhava Natural Sweeteners Organic Maple Agave Pancake Syrup

1 tbsp ginger

1/2 tsp vanilla

Directions

For the Vegan Pumpkin Crumble:
1. Preheat oven to 350 degrees
2. In a mixing bowl mix the flaxseed and water for the flax egg and let sit for a couple minutes
3. Add the almonds, vegan butter, Madhava Maple Syrup, spices, baking soda, and whisk for about 6 minutes
4. Add the pumpkin mix, coconut flour and rolled oats to the mixture
5. In a baking dish, spread the pumpkin mixture evenly and bake for about 30 minutes until it is easily pierced with a fork

For the ice cream:
1. In a high speed blender, blend all of the ingredients and serve immediately

This recipe was brought to us by BalancedBabe.com. To see her full blog post on this recipe, click HERE

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Madhava Sweeteners

Madhava was born from one honey enthusiast and a swarm of hardworking honeybees. Since our humble beginnings in 1973, our efforts have blossomed beyond honey. We have become a trusted leader in natural sweeteners, dedicated to providing healthier alternatives to highly processed, refined sugars and artificial sweeteners. We’re on one naturally sweet mission, to create better-for-you options for all of your favorite sweet treats.
Pure. Natural. Scrumptious. Sweet!

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