Pumpkin Spice “No Cream Nor Wheat” (Paleo/AIP)
It’s autumn, and my motto in the kitchen right now is:
The change of season this year happened to coincide with me traveling unexpectedly, twice, and this yummy recipe became my go to travel breakfast.
Pumpkin puree + coconut milk + tigernut flour + collagen powder (for added protein) + pumpkin spice + vanilla extract = a fun fall breakfast. What is tigernut flour?? Despite having “nut” in their name, tigernuts are not actually nuts. They are tubers, which are root vegetables, and are high in potassium, magnesium, zinc, phosphorous, iron, vitamins C and E, and fiber. They are a rich source of resistant starch, which is a prebiotic fiber that feeds the good bacteria in our intestines. When ground into flour, they make a great addition to baked goods and they are the ingredient that gives this “No Cream Nor Wheat” breakfast its Cream of Wheat consistency.
Fresh, homemade pumpkin puree is best in this recipe, as it provides a little more moisture for the tigernut flour to absorb, but I know from my travel experience that canned pumpkin works, too. Preparing this the night before consumption allows more time for the tigernut flour to fully absorb moisture and thicken this “porridge.” I like to eat this cold, but it might be good if heated, too. Let me know if you try it that way and how you like it!
This breakfast is easy to assemble, and if prepared the night before consumption, makes a "porridge" consistency that, in my opinion, resembles Cream of Wheat, only it contains no cream nor wheat. 🙂
- 1/3 cup pumpkin puree (Fresh is best, but canned pumpkin works, too.)
- 1/3 cup coconut milk (I love Aroy-D boxed coconut milk.)
- 1 Tbsp tigernut flour
- 2 Tbsp collagen hydrolysate (I use Great Lakes brand - the green can.)
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- splash of vanilla extract
- Add all ingredients to a bowl and stir to mix thoroughly.
- Cover and refrigerate overnight.
- In the morning enjoy straight from the refrigerator, or try it warmed up!