I am not ashamed to admit to a small Pinterest obsession. I've lost hours upon hours scanning through beautiful pictures and fantastic ideas... But it gets rough when it seems like the whole Pinterest world is operating on a completely opposite schedule! Hanging out Down Under means that as my world starts to warm up and salads start to re-gain their appeal, Pinterest is alive with my Northern Hemisphere peeps getting their soups, stews and hot toddies on as the temperature drops.
First World Problems, right?
Glass half full though - As Fall begins 'Up North' so do the pumpkin recipes and my personal opinion is that anytime is pumpkin time!
Baking pumpkin is the quickest and easiest way for me to get my fill and it has the added bonus of also being the handiest way to get my mits on pumpkin puree - something that is rare as hens teeth in its canned form here in Australia. Baking pumpkin is so simple it can't even be considered a recipe. After pre-heating my oven to 200C (400F) I grab myself a chunk of pumpkin - butternut is my favourite! - and chop it into manageable pieces. If it's a small butternut I will just halve it. I scoop out the seeds (save them for roast pumpkin seeds if you're feeling fancy!) and place the pumpkin, cut side down, on a baking sheet lined with parchment. Using parchment means that I don't need to use any oil! 25 - 45 minutes in the oven (depending on the size of your pumpkin chunks!) and I have myself some delicious pumpkin action! I will top it with savoury foods (beans, rice, veggies) or even sweet (nut butter, fruit, cereal) and before I know it all my pumpkin is gone! To get pumpkin puree I will either mashed it with a fork for a quick but not so smooth version or pop it in a processor for the super creamy version!
When I spied Amanda's recipe for Pumpkin Pie Breakfast Bake pop up on her blog Running with Spoons I Pinned it ready for a weekend breakfast extravaganza! I got home from my Saturday morning run starving and ready to get my pumpkin on! I pre-heated the oven while I mixed the ingredients and popped it into bake while I de-stinked with a shower. Perfect post-run pumpkin breakfast - carbs, protein, deliciousness, fast - YUM!
PUMPKIN APPLE BREAKFAST BAKE
* Gluten-Free Option * No Added Sugar *
Adapted from Amanda's Recipe
- Makes : 1 Serve -
- Takes : 30 Minutes -
2 Tbs coconut flour
2 Tbs chickpea flour
¼ tsp baking powder
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground cloves
pinch of salt
½ tsp almond extract
¼ cup baked pumpkin
¼ cup unsweetened almond milk
½ apple, cored and sliced
nut butter or tahini for serving
more cinnamon (or cinnamon sugar) for serving
- Pre-heat oven to 180C (350F) and grease a small oven-proof bowl or ramekin with oil.
- In a medium bowl combine the oats, coconut flour, chickpea flour, baking powder, the spices and the salt.
- In a separate small bowl mash the pumpkin with a fork before adding the almond milk and almond extract. Add the wet ingredients to the dry and mix well.
- Spoon the mixture into the prepared ramekin and bake for 20 minutes. Transfer the bake into a bowl if your ramekin is quite full. Add the sliced apple and nut butter/tahini (my favourite!) before sprinkling with cinnamon (or cinnamon sugar for some added sweetness!) and devouring from post-run starvation!
- Recipe Note : You'll notice there's no added sugar in this recipe (unless you use the cinnamon sugar for sprinkling!) I find that the coconut flour and the apple provided enough sweetness for my tastes but feel free to add 1 Tbs of your preferred sweetener to the wet ingredients as per Amanda's original recipe.
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