This afternoon was spent prepping a crapload of various vegetables for the chicken stew. Hunnybun did the grocery run (thank you again, Sweetie!) while I chop-chop-chopped in the kitchen. Here's the pot of stew after we already doled out our first portions:
Then came the dessert (perfectly primal, thankyouverymuch! :)):
To make the crust, combine the following in the food processor:
- Freshly-ground almond meal
- Melted butter
- Various yummy spices like cinnamon, nutmeg and allspice
Press it into baking dish of choice.
For the filling:
- 1 can of pure pumpkin puree
- About a cup of coconut milk
- More of the above-mentioned spices
Pre-bake the crust in the dish. I only did mine for 10 mins at 350F but realized later it needed a bit longer.
Pour in the filling, spread it around, and bake at 350F until a toothpick inserted near the middle comes out clean. (For me, using a gas convection oven, it was around 40 mins.) Let it cool a bit before slicing.
I didn't realize that when you slice the root end off a bunch of celery that you end up with a pretty rose! That made me smile. :D