Pumpkin Socca With Cashew Cream Two Ways

Name: Pumpkin Socca With Cashew Cream Two Ways
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters organic applesauce (make your own by blending 1 chopped red apple with 1/4 cup pure water or get fancy); 2 Tbsps organic chia seed blend (just put 1 tbsp chia seeds in 1/4 cup water and soak for 5 mins, then blend, use the extra here); 2 Tbsps cold-pressed virgin coconut oil; 237 milliliters Garbanzo bean flour; 2 teaspoons ground cinnamon; 0 teaspoons ground clove; 0 teaspoons ground ginger; 118 milliliters grade B maple syrup; 1 teaspoons nutmeg; 177 milliliters organic pumpkin puree; 158 milliliters raw, organic cashews, soaked; 1 pinch Pinch pink Himalayan or Celtic sea salt; 1 teaspoon pink Himalayan or Celtic sea salt; 237 milliliters vegan chocolate chips (be sure to use gluten-free if you have a sensitivity); 296 milliliters pure water

You can never have too many main course recipes, so give Pumpkin Socca With Cashew Cream Two Ways a try. One portion of this dish contains about 15g of protein, 35g of fat, and a total of 685 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. If you have applesauce, water, vegan chocolate chips, and a few other ingredients on hand, you can make it. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. From preparation to the plate, this recipe takes roughly 42 minutes.