Preheat oven to 350 F.
Mix:
- 1 c oats
- 1 c ww flour
- 1/4 c packed brown sugar
- 1/4 t salt
Add, and mix until combined:
- 2 T olive oil
- 1/2 c soy milk, plus extra as needed to get crust to come together into a ball.
Press crust into a greased 9x13 baking sheet.
In a separate bowl, mix:
- 1 15-oz can of pureed pumpkin
- 1/4 c soy yogurt
- 1/4 c agave nectar
- 1 T molasses
- 1 t cinnamon
- 1/4 t cardamom
- 1/4 t salt
- 1-inch piece of fresh ginger, grated
- 1 t lemon zest (optional)
Add 1/4 c oats to pumpkin mixture.
Pour pumpkin mixture on top of the crust and spread evenly. Sprinkle top with oats, nuts, brown sugar, and/or crystallized ginger, if desired. Bake for 30-35 minutes until pumpkin is set.
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