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BTD Forums  /  Cook Right 4 Your Type  /  Sugar Pumpkin Breakfast
Posted by: TheGameChanger, Tuesday, December 24, 2013, 1:08am

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.
Posted by: Chloe, Tuesday, December 24, 2013, 4:24pm; Reply: 1

Looks 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.
Posted by: TheGameChanger, Tuesday, December 24, 2013, 7:59pm; Reply: 2
((((( 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. :)
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