We are going on a field trip to Oak Glenn tomorrow, so I thought it would be fun to make a healthy Fall breakfast that we can eat quickly in the morning. Since we are having it for breakfast I only added 3/4 cup of sweetener (agave and xylitol), but you may want it sweeter. We really like the subtlety of the sweetness, because it makes the pumpkin flavor stand out…plus it’s healthier. Here’s the recipe:
For the Crust:
2 Cups Almond Flour
1/2 Cup GF Pancake Mix
A few tablespoons of coconut milk
Mix together the flour and pancake mix, breaking up any chunks with a fork. Add in the milk, 1 Tbsp at a time, until the dough can form a ball. Press this into the bottom and sides of your favorite casserole dish (around 9×13). Wet your fingers to avoid sticking, and you may want to also use one of those tiny rollers to get it flat. Bake at 350 degrees for about 12 minutes, then let it cool while you make the filling and topping.
For the Filling:
3 Cups Roasted Pumpkin (one pie pumpkin, or you can use canned)
1/4 Cup Coconut Cream (available in cans at most stores…we get ours at Trader Joe’s)
3/4 Cup Almond Milk
3/4 Cup Coconut Milk
3/4 Cup Sweetener of Choice (I use half agave and half xylitol)
2 Tsp Vanilla
3 Tsp Pumpkin Pie Spice
Add all of these ingredients to your food processor and run on high until it’s smooth. Pour in your partially cooled prepared crust.
For the Topping:
1/4 Cup Coconut Flour (you can use whatever flour you want, but I like the flavor and health benefits of this…lots of fiber and low on the GI)
2 Medium Tart Apples, Thinly Sliced
1 Tbsp Coconut Sugar
3 Tbsp Coconut Cream
2 Tsp Pumpkin Pie Spice
1/4 Cup Walnuts
1/4 Cup Raisins or Dried Cranberries (optional)
Arrange sliced apples on top of pumpkin filling. Mash together other ingredients with a pastry cutter, or pulse lightly in your food processor. Sprinkle on top of the apples.
Once you have the whole thing assembled bake it at 350 degrees until the center is set. It took me about an hour and 15 minutes. Enjoy for breakfast, dessert, or a snack! Serve on a fancy tea plate, garnished with walnuts and drizzled with coconut cream.