Pumpkin Pie Porridge (Vegan, Gluten-free, Grain-free, Refined Sugar-free)

Although it is already towards the end of November which is supposed to be Autumn, the weather in Hong Kong is still so hot. I was still sweating at home in the afternoon with my short sleeves on. It seems that there is really something wrong with our planet ๐Ÿ˜žHowever, it won’t stop me from creating my own fall feeling at home. Since Autumn is the PUMPKIN season and pumpkin is one of my favorite veggies, I created this pumpkin pie porridge recipe so that I can at least experience some feeling of the fall in the morning, when the temperature is not yet too insanely high ๐Ÿ™Œ๐Ÿป This recipe, similar to my other porridge recipes are simple, requires just a little number of ingredients and quick. So, please give it a try no matter what temperature you are having at your place. I promise you that you’ll definitely love it and won’t be disappointed.

Ingredients:

150 ml unsweetened almond milk (or any non-diary milk)
1/4 cup water
3 Tbsp coconut flour
2 Tbsp shredded coconut
1 Apple (diced)
1/2 cup pumpkin puree
1/4 cup raisins
1/2 tsp cinnamon
1 tsp pumpkin spice
1 tsp Organic Burst Maca powder
1 tsp vanilla powder
1 tsp carob powder (optional but highly recommend)

Direction:

  1. Add almond milk, coconut flour and shredded coconut in a pot at medium heat. Stir well and bring to a boil.
  2. Add 1/4 of water to the mixture if it is too dry. Mix well and bring to another boil.
  3. Turn to low heat and add the apple chunks, raisins and pumpkin puree to the pot.
  4. Stir to mix the ingredients well in the pot and allow it to simmer in the pot for around 5 minutes.
  5. Add cinnamon powder and pumpkin spice to the porridge mixture and stir slightly
  6. Turn the heat off, add vanilla powder, carob powder and maca powder and mix until everything is incorporated.
  7. Top with your favorite toppings and enjoy!

 

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