Keeping with the Fall season, this is a delicious breakfast recipe that combines two of my favourite types of foods pumpkin pie and porridge. Even though this is a different take on the traditional two types of foods, you would not even be able to tell that this is not actual porridge on top of an amazing slice of pumpkin pie. A perfect paleo option for a wonderfully filling and hearty breakfast. For the optional toppings any of the ingredients listed below among tons of other wonderful choices to suit your own personal taste.
1 cup water
1 cup almond flour
½ cup pumpkin purée
2 tbsp maple syrup, raw and natural
½ tsp vanilla extract
dash of sea salt
½ tsp cinnamon
dash of nutmeg
½ cup pecans, roughly chopped
½ cup dried cranberries
½ cup pumpkin seeds, roasted
½ cup fresh fruit; like bananas and/or berries
½ sweet apple, diced
- Bring water and salt to a rolling boil. Add the almond flour and lower the heat to medium. Continue cooking, stirring frequently, until the water is absorbed and the mixture has thickened, about 15-20 minutes.
- When the mixture is just a little thinner than you want it, add the pumpkin purée, syrup, cinnamon, and nutmeg. Stir to combine.
- Serve immediately and top with pecans and apples.
Number of Servings:2-3by