Health

What’s for Breakfast:

IMG_6954One sure-fire way to love morning is to bake before bed. Last night I finally put the little pie pumpkin we bought Easton to good use (we never got around to carving it anyway). I love pumpkin recipes all fall (September-November!), and this was a hit this morning with coffee around here. Since it was late, I had to work with what we had on hand, and I came up with this tasty recipe! It’s really moist & I love the spices in it. I posted the recipe (an abbreviated version) on Instagram this morning, and thought I would share here as well.

Ingredients:

2 Cups Oat Flour (I ground mine in our Nutribullet)

2/3 Cup Sugar (I used coconut sugar) and they were not leveled-off cups

1 t Baking Soda

1 t Baking Powder

1/2 t Sea Salt

1 t Cinnamon

1/2 Heaping t of Nutmeg

1/3 t Cloves

1 flax egg ( I actually made mine with a product I got suckered into buying at Whole Foods called Nature’s Eggs)

1 cup plus 2 T Pumpkin Puree

1/2 cup Coconut Oil

1/2 cup chopped walnuts

IMG_6934To Make:

Preheat oven to 350 and grease a baking pan with coconut oil.  Then make your flax egg. You can either use a T of ground flax seeds or chia with 1-3 T of water or use the same ratio with the Nature’s Eggs that I used. Then mix all the dry ingredients except the walnuts in a large mixing bowl. Next add the coconut oil (make sure it’s melted if your house is cold enough for it to turn solid) and pumpkin puree. Mix, and then fold in the flax egg. Finally, fold in the walnuts. Pour into the baking dish & bake for 50 minutes or until a knife comes out clean. If you are new to vegan baking, the batter should be a bit thicker than normal bread, so you may need to add a bit more flour. I also added some rolled oats, cinnamon & sprinkled more nature’s egg on the top–giving it a healthy dose of omegas and making a breastfeeding friendly breakfast (Oats are good for nursing moms!).

Most of the time I try to eat a healthier breakfast, but sometimes it’s so darn nice to treat ourselves with something sweet like pumpkin bread, right? And, again, this recipe isn’t completely evil with the oats, Nature’s Egg, Walnuts, Pumpkin & cinnamon. The sugar? Knowing that it definitely isn’t the healthiest choice, especially during this time of year for me, means that I will have to balance it out with an extra walk or a little extra time in the sun today. But I’m game, blue skies above today and not quite as many layers will be needed.

Processed with VSCOcam with g3 presetHappy Tuesday! Treat yourselves and make sure it really is a treat by finding balance! Does anyone else notice sugar induced mood changes or want to learn more about it?

xo.

4 thoughts on “What’s for Breakfast:”

  1. This looks so good! Great idea making it the night before too! I would really like to hear about the sugar induced mood changes though. I will just quick eat some of this first though! 🙂

  2. I completely agree with baking breakfast ahead of time. It looks yummy! This post reminded me of one of my FAVORITE breakfasts that I eat during the cold months. See the recipe here on my recipe blog: http://galefamilyrecipes.wordpress.com/2013/12/02/baked-pumpkin-apple-oatmeal/

    There is no added sugar, very natural, and you can warm it and put butter on it, or mix it with some plain yogurt or milk. All around, I just love it. It made me think of you when you posted this. Thank you again for sharing! By the way, I went running today after you encouraged me to run in the winter and it made a world of difference. 🙂

    1. That recipe looks so so good! I like tgat it includes extra protein from the vanilla protein powder. And yay for mid-day winter runs! Hope it was blue skies & beautiful in Utah (my second favorite state–you guys have Moab!).

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