Paleo Pumpkin Pie Porridge

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Say that 5 times fast. I feel like I’m Pippi from Mr. Popper’s Penguins: “This is possibly the perfect prime provision” (translation: “this is the best breakfast”). Yeah, I searched the thesaurus for a while to get those words. I’m only a little embarrassed to admit that.

So anyway, I recently ran out of eggs, which is actually quite impressive considering I usually buy 8-10 dozen eggs at a time. But it happened and Sunday morning rolled around and I had nothing to make for breakfast. In addition to running out of eggs, I also had no sausage or thawed meat of any kind. I did have bacon, because I can’t allow myself to run out of bacon. I try to always keep a 2 lb buffer, just in case.

So I raided the fridge for what I could possibly make into breakfast. I thought “I could make Fauxtmeal” but then remembered that had eggs in it, so that was out. I saw the bag of almond flour and thought back to the cold mornings with hot cream of wheat and wondered if I could make a hot cereal like that out of almond flour. The texture seemed like it could work. But I can’t just leave well enough alone. I had thawed some pumpkin puree a couple days before, so you know that was going in the cereal. While the texture isn’t identical to the cream of wheat stuff (and I didn’t expect it would be), it’s pretty close. At first, the kids were unsure, just because it was different, but they quickly realized how good it was and all asked for a second bowl (good thing I made a double batch).

You could certainly top this with anything you wanted, but I think it was just perfect with the apples and pecans. If I had any dried cranberries on hand, I would have added those too. The perfect chilly autumn morning breakfast. Mmmmm.

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Paleo Pumpkin Pie Porridge

Yield: 2

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

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Ingredients

• 1 cup Water
• 1 cup Almond Flour
• 1/2 cup Pumpkin Puree
• 2 Tbsp Maple Syrup
• 1/2 tsp Vanilla Extract
• Dash Salt
• 1/2 tsp Cinnamon
• Dash Nutmeg
• 1/2 cup Pecans, roughly chopped
• 1/2 Sweet Apple, diced

Instructions

1. Bring water and salt to a rolling boil. Add the almond flour and lower the heat to medium. Continue cooking, stirring frequently, until the water is absorbed and the mixture has thickened, about 15-20 minutes.
2. When the mixture is just a little thinner than you want it, add the pumpkin puree, syrup, cinnamon, and nutmeg. Stir to combine.
3. Serve immediately and top with pecans and apples.

Nutrition Information

Yield 2
Amount Per Serving Calories 606Total Fat 47gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 41gCholesterol 0mgSodium 89mgCarbohydrates 41gFiber 13gSugar 22gProtein 15g

Nutrition is calculated by a third party and may not be 100% accurate

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