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Pumpkin Porridge

A creamy, subtle sweet flavor that pairs well with spices like cinnamon, nutmeg and ginger. It can be sweet or savory. Pumpkin is packed with beta-carotene which the body converts into vitamin A. This important vitamin supports eye health and immune function. The carotenoids, vitamin C and vitamin E in pumpkin give it excellent antioxidant properties that help neutralize damaging free radicals. The antioxidants and other compounds in pumpkin have anti-inflammatory effects that may help reduce pain and swelling. The soluble fiber and nutrients in pumpkin porridge promote regularity, intestinal motility and overall digestive health. For those with celiac disease or gluten intolerance, pumpkin porridge makes a filling gluten-free breakfast option.

Ingredients:

2 tablespoons of almond flour, you can also use coconut flour, or a combination of both.

1 glass of coconut/almond milk

Half a glass of water

A cup of small cubes of pumpkin or squash

A handful of pecans or walnuts 

A teaspoon of maple syrup

A teaspoon of cinnamon powder, or a cinnamon stick

1/4 of a teaspoon of salt

1 tablespoon of coconut flakes

Instructions:

In a small pot, bring to a boil:  coconut milk, water, cinnamon, almond flour and the pumpkin .

Add maple and salt and boil until the pumpkin softens.

Remove from heat and stir until a velvety texture is obtained.

Sprinkle the nuts and coconut flakes.

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