Wednesday, September 10, 2014

Paleo Pumpkin "Oatmeal" (nut-free)


I've made a couple of versions of this recipe over the years, as I'm a sucker for pumpkin and love having hot cereal on chilly mornings! I can't link to the original recipe from which I adapted it, as it's no longer active.

I can recall, however, that the original used much more coconut flour. The flavor and texture of the coconut flour was a little too prominent, so I replaced some of it with ground flax. I'm sharing the completely unsweetened version written out, but I tend to make it with a little less banana and then "fancy" things up with a drizzle of maple syrup and some shredded coconut and pumpkin seeds (as seen above).

If you're in a rush and/or on a sugar detox, though, this is plenty tasty prepared as written and shown in the photo below!


Paleo Pumpkin "Oatmeal" (nut-free)

2 tbs. coconut flour
2 tbs. ground flax
1/2 cup coconut milk
1/2 cup water
1/3 cup pureed pumpkin
1/2 ripe banana, sliced
1 egg
pinch of salt
vanilla & pumpkin pie spice, to taste

Heat coconut flour, flax, milk, water, pumpkin and banana in a small saucepan over medium heat. Stir continuously until the mixture is well-blended and the banana and pumpkin are thoroughly incorporated (I like to use a wooden spoon to really break up the banana).

Crack the egg into the pot and continue to cook and stir. Season with salt, vanilla and pumpkin pie spice. Cook for another couple of minutes, until it has reached your desired consistency.

When I'm adding toppings that involve any sweetness I tend to use about 1/3 banana. The photo shown above is topped with a drizzle of pure maple syrup, a little coconut milk, pumpkin seeds and a couple of Enjoy Life mini dark chocolate chips.

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