Sprinkle with orange sprinkles/smarties to look like a flame
Vegan Peanut Pumpkin Pie
A wonderful Autumn Pumpkin Pie!
(please keep your left over pumpkin carvings for this recipe)
2 pumpkins or squashes (about 2kg), peeled, deseeded and cut into chunks (to give 1.2kg prepared weight)
Flavourless vegetable oil or sunflower oil, for tossing
Plain flour, for dusting
350g sweet shortcrust pastry (we used Jus-Rol, which is vegan)
100ml maple syrup
200g light brown soft sugar
2 table spoons Peanut Hottie Peanut Butter Powder
1 tsp salt
1 tsp fresh nutmeg (grated)
3 tsp cinnamon
4 tbsp cornflour
600ml oat, almond or soya milk
1 tbsp icing sugar, for dusting
Heat oven to 180C/160C fan/gas 4. Toss the pumpkin (or squash) in a little oil on a baking tray. Roast until soft enough to squash with the back of a fork - this can take between 40 mins and 1 hr, depending on the type of pumpkin or squash you use. Set aside to cool.
Meanwhile, on a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Drape it over your rolling pin and lift into a 23cm fluted tart tin. Push the pastry into the corners of the tin using a scrap of excess pastry (you’re less likely to pierce the pastry this way than using a finger). Trim the excess pastry, leaving about 1cm hanging over the edge of the tin; it will shrink as it cooks. Chill for 20 mins.
Increase the oven to 200C/180C fan/gas 6. Line the tart case with a sheet of baking parchment (scrunch it up first to make it more pliable), then fill with baking beans or dry rice. Bake for 15 mins until the sides look golden, then remove the parchment and filling. Bake for another 5-10 mins until the base looks biscuity and dry. Trim the edges with a small, serrated knife.
Tip the roasted pumpkin (or squash), maple syrup, sugar, salt, spices, Peanut Butter powder, cornflour and milk into a food processor or blender and blitz until smooth. Pour through a sieve into a small pan and cook for 5 mins, stirring continuously, until thickened.
Fill the tart case with the pumpkin filling, then return to the oven and lower the heat to 180C/160C fan/gas 4. Bake for 30 mins until the filling is set when you wobble the tart tin. Cool for 20-25 mins. Dust with icing sugar and serve warm, or chill and serve within two days.
Toasted Tofu Skewers With Peanut Satay Dip
An Asian Influenced peanut Hottie meal!
1 Block of extra firm tofu, Drained and pressed for 30 mins.
2 table spoons of soy sauce
1 table spoon of agave
½ table spoon of garlic powder
½ table spoon smoked paprika (for the satay dip)
½ cup of Peanut Hottie original peanut butter powder (mixed equal parts water)
2 tablespoons of soy sauce
2 table spoons of coconut milk
½ fresh chilli chopped
½ fresh lime squeezed
Cut the tofu into 6-8 long sticks
Place in a zip lock bag with all above ingredients and allow to marinate for 30 mins.
Once marinated add wooden skewers.
Grill your tofu for 10-15 minutes until grill marks appear.
(mix all ingredients for the sauce together in a dipping bowl)
Vegan Peanut Butter Chocolate Bomb
A perfect Peanut Chocolate Bomb
2 Table Spoons of Chocolate Peanut Hottie Peanut Butter powder (equal parts water mixed)
35g plain flour
1/4tsp baking powder
15g cocoa powder
100ml dairy free milk
½ tsp vanilla extract
2 tbsp Melted coconut Oil
Freeze your peanut hottie into balls (overnight)
Preheat the oven to 180c
Grease two pudding moulds
Mix together all dry ingredients (flour and cocoa powder)
Add all wet ingredients
Pour mixture into prepped moulds
Add your peanut hottie ball into the centre of your pudding
Bake for about 18 minutes, leave to cool for 5 mins