Found this online... 21 Day Fix approved pumpkin pie. For all my 21 Day fixers!! What You Need For The Crust 1 cup dry quinoa ⅓ cup chopped raw walnuts 1 tsp. ground cinnamon 2 Tbsp. organic butter, melted (preferably grass-fed) ¼ cup pure maple syrup (or raw honey) What You Need For The Pie 1 cup unsweetened almond milk, divided use 3 envelopes (7 gr. each) unflavored gelatin (preferably grass-fed) 1 (15-oz.) can 100% pure pumpkin puree 2 scoops Vanilla Shakeology ¼ cup pure maple syrup (or raw honey) ½ tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. fine sea salt What You Do For The Crust 1. Preheat oven to 400° F. 2. Grind quinoa in a clean spice or coffee grinder until finely ground. 3. Place quinoa, walnuts, and cinnamon in a food processor; pulse until well mixed. 4. Combine quinoa mixture, butter, and maple syrup in a medium bowl; mix well. 5. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes or until golden brown. Cool completely!) What You Do For The Pie 1. Place ½ cup almond milk in small saucepan 2. Heat over low heat mixing frequently until gelatin is dissolved; remove from heat 3. Combine remaining ½ cup almond milk, gelatin mixture, Shakeology, pumpkin, maple syrup, cinnamon, nutmeg and salt in blender or food processor; cover and blend until smooth. 4. Pour pumpkin mixture into cooled crust. 5. Refrigerate for 4 hours or until set. Nutritional Information (per serving): Serving Size: 1 slice (1/9 of pie) Calories: 210 Total Fat: 7 g Saturated Fat: 2 g Cholesterol: 8 mg Sodium: 148 mg Carbohydrates: 29 g Fiber: 4 g Sugar: 14 g Protein: 9 g #healthy eating #nutrients
Posted on: Sat, 22 Nov 2014 08:23:58 +0000
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