Baked Pumpkin Chocolate Porridge
Pumpkin for breakfast?
Why yes!!! It is fall, and there is no way to better start your day, than with a:
IMMUNE BOOSTING & JOY PROMOTING
Did you know...
1️⃣prevents high blood pressure
2️⃣is packed with fiber
3️⃣is loaded with vitamin A which can help improve eyesight
4️⃣is rich in manganese and promotes healthy bones
5️⃣is rich in vitamin C and is great for the skin
6️⃣boosts your immune system
8️⃣promotes weight loss as it is low in calories, only 100 calories with no fat per cup
Vegan + GF too!
Serves 1 person
- 1.5 cups pumpkin puree*
- 1/2 banana
- 1/2 cup buckwheat flakes (or oats or millet)
- 1 cup coconut milk
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1/2 tsp nutmeg powder (or 1/4 tsp grated fresh)
- 1/2 tsp ginger powder (or 1/4 tsp grated fresh)
- 1 tsp cinnamon
- 1/4 tsp pumpkin spice (optional - I did not have any it still turned out yum).
- 2 tsp raw cacao
- Red apple
- Chia seeds (optional)
* When I say pumpkin puree, you can either buy it already ready in your local supermarket,
*The night before, simply bring water to boil and then add 2 cups of thinly cut butternut. Let it cook for about 15mins mins (depending how thinly you cut the slices) or until soft. Remove the water and let it cool down. Store in the fridge and it'll be ready to use the next day.
Add all ingredients in a pot (that you can place in the oven)
Mix everything well together to ensure the buckwheat is well assimilated
Place in the oven @200C for 10mins
Carefully remove (don't burn yourself!) and add all your toppings.
IMMUNE SYSTEM BOOSTING & JOY PROMOTING.
Gotta love the Fall.
Grateful for all of you. Much love xoxo