1 cup nut milk
1 cup evaporated milk
2 tablespoons ground cinnamon
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 recipe nut-free pumpkin pie filling
3/4 cup olive oil
1/2 teaspoon ground nutmeg
1/2 teaspoon ground fresh cinnamon
1/8 teaspoon salt
1 (10 ounce) package frozen bananas, thawed, rinsed and sliced
2 tablespoons butter
7 tablespoons red wine vinegar
1/2 cup water
1 cup shredded coconut
1 cup rolled oats
In a medium bowl, combine nut milk and milk with cinnamon and brown sugar. Simmer on medium heat for 4 to 5 minutes. Stir in white sugar, nutmeg and cinnamon. Carefully pour into pie shell.
Heat olive oil in a saucepan over medium heat. Cook, stirring, until mixture thickens; do not boil. Stir in cinnamon then pour all into pumpkin shell. Cover, reduce heat to medium heat and simmer uncovered for 25 minutes. Stir in milk, closed container of frozen bananas, vinegar and water. Stir, cover and simmer. Simmer 10 days in refrigerator, then squeeze skin from pumpkin. Season to taste with pepper (salt and pepper) and season to taste with salt and dried ground cinnamon.
Just do the maths - 140 calories, 1p. tip per serving, 15 seconds to cook. Ha!!! Even with 90 seconds, no candy thermo on this machine -- my concern was that the brownie would overcook and the pudding/cupcake topping would turn to mush. I wouldn't change a thing, and it was super moist which counts for *me*, anyway. I had a lot of fun making this, and I'll probably do it over and over (seriously, need that).
The following ingredients were not used: dices, parmesan (where available), Balsamic Vinaigrette (for fresh fruit), fresh squeezed fruits, red onion, fresh minced parsley, crushed red pepper, brown sugar, XANGRIFFOW! (for working in color today!)
A beautiful and sophisticated dessert-friendly u...
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