Sunday, October 5, 2014

Pumpkin Pie 'Noatmeal'

I'm a week into another Whole 30 and I was craving something pumpkin for breakfast.  After all - it's the season of pumpkin spice EVERYTHING!!  This was a great new addition to my breakfast repertoire and I will definitely be eating it more.  This recipe uses the banana as the sweetener, but if you aren't trying to cut sugar out of your diet and want it a bit sweeter, I would add 1-2 tablespoons of pure maple syrup or honey.  I topped my bowl with some unsweetened almond milk and cinnamon, but you don't have to add anything if you would rather not.

For those of you wondering what 'noatmeal' is - it's not oatmeal.  ;)

This is a paleo, clean eating & whole 30 compliant recipe.

Pumpkin Pie 'Noatmeal'

1 ripe banana (the riper your the banana the sweeter it will be but the more banana flavor it will have)
1 tablespoon coconut butter (I use Artisana Coconut Butter 16oz)
1 tablespoon nut butter of your choice (my preference is almond or cashew - links below)
3/4 teaspoon pumpkin pie spice
dash of sea salt
1/2 cup pumpkin puree
2 eggs
Optional additional sweetener:  1-2 tablespoons of pure maple syrup or honey

In a small pot mash up the banana, coconut butter, nut butter, pumpkin pie spice & salt over medium low heat until well combined, then add the pumpkin and mix well.  Add the eggs (and sweetener if you're using it) and whisk continually over low heat until everything is heated through.  You will know it's done when it starts pulling away from the bottom of the pan and it has sort of a 'chunkier' look to it.  It takes about 5 minutes.  Pour into a bowl and top with almond milk and a sprinkling of cinnamon.  Enjoy some fall in a bowl for breakfast!!

Almond Butter
Justin's Almond Butter, 16 Ounce

Cashew Butter
Kevala Cashew Butter 12 oz
Kevala Cashew Butter 12oz (3 Pack) (more cost effective)
Kevala Cashew Butter 3.5 Lbs (most cost effective)

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