Another gelatine experiment that turned out lovely. This tart uses zinc & selenium rich seeds for the crust, which help to balance hormones and support thyroid function. The pumpkin filling is thickened with seamoss gel* for extra iodine/trace minerals and gelatine which is full of amino acids that heal the gut lining, strengthen connective tissue and sooth the nervous system. Served best with probiotic coconut yogurt.

Ingredients:

Crust:

1/2 cup of pumpkin seeds

1/2 cup of sunflower seeds

1/3 cup of baking dates, soaked in warm water to rehydrate

1 tbsp seamoss gel

Instructions: Pulse all ingredients together in a food processor until a crumbly dough forms. Press into a 10 inch cast iron pan or greased baking dish. Bake for 10 mins at 350.

Filling:

1 can of pumpkin puree

1 egg

2 tbsp gelatine

2 tbsp seamoss gel

2 tbsp sweetener of your choice - I used stevia

1 tbsp pumpkin spice

Directions: blend all ingredients in a food processor until well combined and pour over crust. Bake at 350 until a tooth pick comes out clean from the centre - about 30-40 mins.

Let cool and serve with coconut yogurt or whip.

*A note on seamoss - sometimes called Irish moss it is a neutral flavoured seaweed that is used as a thickening agent and health food supplement. You can find it in powder form at some health food stored and mix with water to make a gel or order online from Vancouver based https://akeempierre.com