This is another gluten-free, vegan, and nut-free recipe from our collaboration series with Nirvana Cakery INGREDIENTS Crust: 1/2 cup teff flour (70g) 1/2 cup brown rice flour (70g) 1/4 cup tapioca flour (30g) 1tbsp raw cacao powder ½tbsp raw sugar 1tsp psyllium husk ½tsp bicarbonate of soda pinch sea salt 1/4 cup olive oil (60ml) ½tsp apple cider vinegar 1/3 cup aquafaba + 2tbsp as needed (80ml) Filling: 1½ cup pumpkin puree (360ml) 2tbsp maple syrup 1tsp cin
