This morning I was planning breakfast and today was a no grain day and my kids were hungry. I found some boxes of Organic Pumpkin and I thought pumpkin pie was tempting, but I was concerned it would not be filling enough so I came up with a Pumpkin Pudding Bake. The texture reminded me of something similar to a summer pudding, but of course with no grains or bread. The kids about licked their plates, so I thought I better write down the recipe for another day. We served ours drizzled with Raw Honey and a side of coconut milk.
Breakfast Pumpkin Pudding Bake
Grain Free- Processed Sugar Free- SCD friendly (omit baking powder)
299 Grams Walnuts ground into a meal in your food processor
4 Duck Eggs or 5-6 Chicken eggs
2 Boxes 15oz each Organic Pumpkin drained (Not pumpkin pie filling)
1 Tsp Vanilla
1 Nub of ginger about the size of the tip your finger
1 1/2 Tsp Baking Powder (Omit if SCD)
1 Tsp Baking Soda
1/16 Tsp Cloves
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Allspice
Pinch of Black Pepper
Honey to your liking- Start off with 1/2 cup and you can just taste your batter to see if you would like it sweeter.
10 Drop Stevia (Optional)
Pre-Heat oven 375 degrees
In a Food Processor: Process walnuts into a meal/flour. Next add all other ingredients and process a few minutes until very fine. Pour into a 10 inch square pan or 2 loaf pans. I used the 10 inch pan and cooked for 50 minutes. Flip 25 minutes into baking. There will be a couple of cracks by this point. Cook 25 minutes longer. Allow to cool for at least 10 minutes before serving, but best served after 20 minutes so that is sets up firmer.
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