Wednesday, July 11, 2012

Paleo Pumpkin Microwave Breakfast Cake



Pumpkin, in summer?! Yes, I know it's a bit odd. I realize not many people are necessarily surfing the web in search of pumpkin recipes, and canned pumpkin isn't everywhere on store shelves this time of year.

I'm obsessed with pumpkin, though, and buy cans of organic pumpkin puree by the case on Amazon. While I might not serve up a pumpkin pie to guests mid-July, I sometimes make myself some healthy breakfasts with it. Pumpkin, sweet potato and the like play a key role in my diet... I'm not trying to lose weight, and do a lot of running. I'm not going to obsess over every last curb, and for me they are a naturally sweet, healthy source of energy.

This quickie is based on my pumpkin breakfast porridge recipe, with just a couple of tweaks to yield a firmer, cake-like result. It is no added sweetener, so if it's not sweet enough for you feel free to add a little raw honey, stevia or the like. It is lovely spread with a little Kerrygold butter!



Paleo Pumpkin Microwave Breakfast Cake

2 tbs. coconut flour
1/2 tsp. baking powder
pinch of salt
1/4 cup coconut or almond milk
1/2 tsp. pumpkin pie spice
1 egg, lightly beaten
1/3 cup canned pumpkin puree

Grease the inside of a microwave-safe mug or small bowl. Stir in all ingredients. If you want a totally smooth texture, run the mixture through a blender or food processor first. My pumpkin was a little lumpy in spots, but it didn't affect the taste and I'd rather get things done a little more quickly most mornings...

Microwave on high for 3-5 minutes or until set. Carefully remove from mug or bowl to plate.

2 comments:

  1. I tried this recently and loved it! I topped mine with almond butter. : )

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    1. thanks for reminding me of this one! I think I will have to have it myself this week...

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