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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sugar Pumpkin Breakfast
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Seraffa
Tuesday, December 24, 2013, 1:08am Report to Moderator Report to Moderator

Ee Dan
Posts: 1,932
Gender: Female
Location: Space City, USA  :-)
Age: 49
WOW

Cooked my first pie pumpkin in my life and mashed it with almond milk and nutmeg for an after-dinner dessert.

I liked the texture and it reminded me of a hearty breakfast mush. Wow and 2 little packets of stevia made it TOO sweet! (its sweet enough already)

Is there anything else you would add to make this mashed gem taste like "breakfast food " if you wanted something hot and grain-free on a cold day?

This is one of my diamond foods.


Most Gluten Intolerant Explorer
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Chloe
Tuesday, December 24, 2013, 4:24pm Report to Moderator Report to Moderator

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Kyosha Nim
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http://thehealthygflife.com/pumpkin-pie-bars-paleogfdfsf/

Looks good...you will need to make substitutions where necessary...I'm sure almond flour will
be fine subbing for the coconut flour....and choose fats/sweeteners of your choice...ghee, EVOO

It seems by mixing pure pumpkin with almond milk, that you've made pumpkin puree already...
so just measure out the equivalent of canned pumpkin.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Seraffa
Tuesday, December 24, 2013, 7:59pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,932
Gender: Female
Location: Space City, USA  :-)
Age: 49
((((( thank you)))) Now I'd love to have my own paleo garden to lay up all this stuff.....I guess I'll have to learn preserving, canning with pectin and erythritol till I can do that.


Most Gluten Intolerant Explorer
Meyers-Briggs INFJ Sun Pisc. Moon Capric. ASC Virgo
Performer/Sales/Hemp Indie Biz Owner/Crochet Designer

Mortal life is a stay in a vast hospital ward -
Eastern Orthodoxy +

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