It’s that pumpkin spice time of year again. So, in this video, I will show you how to make three delicious pumpkin vegan AIP breakfasts.
PUMPKIN SPICE GRANOLA ~
DRY INGREDIENTS
1 1/2 c. unsweetened flaked coconut
1/4 c. tiger nut flour
1 c. unsweetened banana or plantain chips crushed
1/4 tsp sea salt
1.5 tsp cinnamon 1 tsp ginger 1 tsp mace (alternative to nutmeg)
1/4 – 1/2 cup chopped, dried mango (without any additives / no sunflower oil)
1 c. of dried mango
WET INGREDIENTS
1/3 c. organic canned pumpkin (or cooked pureed pumpkin)
1/4 c. (or less if desired) pure maple syrup 2 TBS coconut oil, melted
INSTRUCTIONS:
Preheat the oven to 350 F and line a baking sheet with parchment paper
Mix together all dry ingredients
Chop into pieces 1 c. of dried mango. Add to dry ingredients and Mix everything together.
Combine wet ingredients. Add to the dry ingredients and thoroughly mix everything together.
Spread the mixture out onto the baking sheet and bake for 15 minutes – or, a little more for a crispier texture. Watch the granola to make sure it doesn’t burn.
Remove from the oven and allow to cool. Store in the fridge for up to a week and serve over coconut yogurt, smoothie bowls, pancakes/waffles – or as a snack.
PUMPKIN SPICE WAFFLES
3 c. (2 – 3 large) pureed medium ripe-ripe plantains
1/2 c. pureed pumpkin (or, less depending on the ripeness of your plantains)
1 tsp of ground cinnamon
1/2 tsp of ground ginger
1/2 tsp ground mace
1/2 t. sea salt
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp apple cider vinegar
2 1/2 TBS oil (coconut, avocado, olive)
Blend the plantains in the food processor. There is a big variation in the ripeness of plantains that will affect your mixture.
Ideally, you want green / yellow plantains. I have used green plantains and added more oil and I have used riper (yellow/brown plantains) and added none or less pumpkin puree and/or oil.
So, you need to be experimental and adjust – using more or less pumpkin puree and more or less oil – depending on the ripeness of your plantains.
Add, the other ingredients and mix them together – keeping the consistency you want in mind and adjust accordingly.
You want a creamy consistency – but, not soupy!
Coat the top and bottom of your waffle iron with a little oil to prevent sticking.
This should make about 3 waffles.
F.Y.I. Plantain waffles are not light and fluffy – they are dense and very filling, but delicious!
Stack them up. Add some fruit, maple syrup or coconut cream!
EARL GREY PUMPKIN SPICE LATTE
Recipe:
Brew Earl Grey tea bag in boiling water for 3 – 5 minutes. Set aside
Put 1 can of coconut milk in the refrigerator or freezer for a bit – until the cream hardens and separates from the milk.
Scoop out the cream from the top (approx. ½ c.). * (without additives,ie. “Native Forest” no-guar brand).
Thaw the coconut cream enough to blend and ~
Add:
Pumpkin Pie Spice:
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp mace
2 T. pumpkin puree
1/2 tsp vanilla extract
Maple syrup or coconut sugar to taste
Blend everything together really well.
Add a scoop of coconut cream mixture to Earl Grey Tea.
Keep the mixture in the fridge for up to a week or in the freezer (and, thaw to use)
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