VEGAN KETO Pumpkin Pie Recipe πŸŽƒ Super Easy in Blender for #GBBO #VeganWeek

VEGAN KETO Pumpkin Pie Recipe πŸŽƒ Super Easy in Blender for #GBBO #VeganWeek


hi I’m ginger and welcome to the heat oh great we just break off they dared to do vegan week I take that personally because most of the things that they actually use for the vegan week especially like the water of chickpeas it’s something that I always wanted to try can’t quite do they did that Tartelette for signature though and the titleist started to be tempting to me because I thought that it was relatively similar to the basic crusts that we do in Quito anyway which is almond flour sweetener a bit of xanthan gum sometimes and usually butter but coconut oil like we know even better than them about coconut oil though we use it all the time so that was easy enough to key to fight from vegan however none of their feelings actually sounded either interesting or key to fireball to me so here’s what we’re gonna do we’re gonna kill multiple birds with just one stone and because it’s still October Halloween amazing stuff pumpkin everywhere if you’ve seen any of my videos so far oh my god it’s munchkin month and actually it’s the amount of ginger queen of munchkins which is basically the only month where merchandise with this design will ever be available so just in case you’re wondering there are links to get those here and just until the 31st of October so what are we gonna do today instead of making turtle eggs we’re gonna make mini keto vegan pumpkin pie we start off with the crust awfully simple as I mentioned almond flour xanthan gum brown sugar substitute because it gives that molasses tea flavor and coconut oil because today we’re particularly lazy and we want to get to the point a straight away we’re gonna do a blender pie a blender cake so this is what we’re gonna do with the ingredients for the crust we put everything in our blender Oh flour go go sweetener thank you we don’t spank the únicos we just give them a headache now and coconut oil we close it up he’s gonna be awfully simple and just a quick first part don’t worry the trouble will come with the filling but we’ll get there in a second let’s turn is around I’m still gonna need a spatula just just mention it we turn it on and sometimes the blender needs convincing that’s totally fine I don’t I don’t want to be the shaken version there’s gotta be the mixer like I’d like the blender to actually do its thing here’s a funny story this is gonna make two mini vegan pumpkin pie is it because I don’t have the tartlets thing is I’m using Daisy but if you want to make a full-size pumpkin pie because let’s be honest Ricky it tell that’s because the bake-off did it but this is wasted in that just make proper big pumpkin pie you double the recipe for that this is actually my original pumpkin pie recipe from last year that I just have to make the dinner plans it’s fine it got you know it got convinced the sort of itself it’s in blocks it’s totally fine we’re gonna get this will take off of this put it in right look at these two beauties we’re gonna bake these for ten minutes why we can make our filling now I’ve personally made pink puree from scratch or I open three munchkins so found 230 240 grams the Munchkin themself cleaned and then I took them off their skin don’t do it just out of the oven but yeah if you bake there for like 30 minutes then it’s really easy to just extract the pulp from the skins personally I would love to just put the squeeze in as well but let’s try to make it proper make it vegan we actually made flaxseed egg fake flux it add which is the vegan way to do something that is similar to the binding power of eggs use 1 tablespoon of flax seed for 3 tablespoons of water these are three eggs but I forgot that I out the recipe so we’re gonna use one in a house I find it out here and then we have coconut me ought to take care of what cream would have done to make it all creamy lush we have our parking space which if you don’t have you can actually make yourself with some ginger cinnamon cloves and nutmeg our sugar substitute again and a bit of suntan yam to help contain the beautifully older pumpkin filling so we are lazy anymore the first time around let’s do everything again in the blender sorry the coconut milk personally user ID because he has the highest quantity of actual coconut rather than just filling or water so that’s a good one and it’s available both in the UK and the US so if you’re wondering where to get it open to the description there are links internationally available to get like the property already by now fully you may have looked around enough it’s the best coconut milk we can get our pumpkin puree which which we’ll get to read once it gets in sweetener Oh mag round again half of our egg let’s let’s see what I can manage to do I’m sure it’s liquid that’s why you don’t cut it you idiot mm-hmm door white why not pregnant is delicious we mix it into the blender this is the ultimate epitome of the ginger way fix boom beautifully together oh that was a mini so the the crusts might be ready be honest that not that I’ve ever tried to actually go proper vegan coz keto and lack of protein that I need to have it’s already enough of a limit for me but I’ll be honest one thing that I like about business stuff is that you can taste the raw stuff so just in case noise also pumpkin spice you see I am I get revenge for how poorly my last year pumpkin pie was me it’s a bit of filling I’ll be honest Rob might be right that’s a lot of feeling for those little two little things hey it’s vegan it means that you can eat it raw it means that there’s some pumpkin spice moves for you that’s not too much oh no that’s right looked like it was a lot with what gets stick to the blender still you go hoorah oh these are so lovely look at them look how pretty they are already that’s a good pumpkin pie don’t you give me hope well done right we put these in the oven because the big one that was basically four of these put together was around 40 minutes I think I’m gonna stick those in for 20-25 minutes and [Music] dah dah it has a bit of a tinkle look look look it would need to cool down before it can be eaten so that’s the reason why I’m not tasting it on camera today but we have tasted the raw thingie and it was amazing so this promises to be amazing good good let me know if you make your own if you make your own big one if you make this small one comment show it on the Facebook group the link is on the description below thanks so very much to the amazing beautiful souls are my xxx patrons because they’re supporting what allow me to bring you recipes research hauls everything so thank you guys so very much and remember that if you’re a patron actually you have a discount on all the Halloween merchandise so go on patron and check the patron only post that there is a discount and everything and if you’re not a patron and you would like to be and get the discount and all the say about the videos that they make as well join them but if you circulate up here there’s a link down in the scription below and if you decide to do so thank you so very much because that’s what support my work in this channel if you have a key to friend or a low carb interested in curious friend who would like to have an idea of how it can go actually with keto or how we can make something work with pumpkin pie well maybe share this video with them because this is gonna be delicious and it’s ketta and vegan like to share this video with them and if this video was useful to you well then maybe consider like meat with a thumbs up subscribe to the channel and you can subscribe don’t forget to ring the bell because that way every time the one of my videos is out you will be notified and you can come and see me thank you so very much for watching I will see you the next video come on come on I can put it out for five maybe [Music] you

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