I hope everyone had a wonderful Thanksgiving filled with friends and family and hopefully lots of yummy (paleo) food. My family and I enjoyed a low-key Thanksgiving which was a nice alternative to our very crazy lives. We all got to do what we like…the kids watched the Thanksgiving Parade, the hubby got to watch football, and I got to cook. Ha! No, seriously though it was great. Not sure if you follow me on Instagram, but I posted a picture of our Paleo Pecan Pie. I wasn’t a lover of Pecan Pie before but now I just might be. You’ll have to wait though till the cookbook for the recipe. Sorry guys!
I hope you aren’t tired of pumpkin by now! I had leftovers of pumpkin and I was tired of eggs for breakfast and for some reason missed a hot bowl of oatmeal that I once enjoyed in my pre-Paleo days. So this recipe came about. I liked it so much I had it two mornings in a row. I highly recommend throwing some toasted pecans with the apples on top. It’s not photographed here but I think you should totally do it if you make this.
I’m going to keep this post short. I’m tired! I’m completely swamped with deadlines but I still wanted to let you guys know I love you and share another recipe before I laid my head down for the night.
And don’t forget about the 30% discount deal eMeals is having. You have until Friday, November 30th to take advantage of the discount for their Paleo meal plans. It’s a great deal and great for the busy holiday season.
Pumpkin Spiced Paleo “Oatmeal” with Maple Cinnamon Apples
¼ cup coconut flour
½ cup canned coconut milk, plus 2 tablespoons
½ cup water
3 medjool dates
½ cup pumpkin puree
1 ½ teaspoons pumpkin pie spice
½ teaspoon vanilla extract
Pinch of Sea Salt
¼ cup unsweetened shredded coconut
In a heat proof bowl, place medjool dates and 1 tablespoon of water and microwave for 30 seconds. Remove and mash dates with fork.
In a bowl of a food processor combine coconut flour, ½ cup coconut milk, water, mashed dates, pumpkin puree, egg, pumpkin pie spice, vanilla extract and sea salt processing until smooth. Remove blade and stir in shredded coconut.
In a pot over medium heat add mixture and cook for 3 to 4 minutes stirring constantly, making sure not to overcook or the oatmeal will become too dry. Add 2 tablespoon coconut milk and stir to incorporate.
For Maple Apple Cinnamon Topping:
1 apple, peeled cored and diced
1 teaspoon maple syrup (optional)
1 teaspoon coconut oil
¼ – ½ teaspoon ground cinnamon
Dash of sea salt
Stir all the topping ingredients together to combine. Add to a skillet over medium high heat and heat apples until soft and tender, about 2 to 3 minutes. Serve over oatmeal and enjoy!
Makes about 2 servings.