Last night we attempted to have oven roasted butternut squash (I bought it pre-cut in a package for convenience). BUT, it was totally pumpkin. It was stringy and we couldn't quite down it with dinner. Who wants to eat pumpkin when you are expecting to eat squash? Not us, at least not last night.
Of course I didn't throw it away. I put it in the fridge and this morning I threw it in my blender to make breakfast.
Here are the steps:
Preheat oven to 350
In the blender blend:
1 cup pumpkin (mine was fresh but you could used canned)
1/3 cup light coconut milk (it's part coconut milk, part water)
1 1/2 cups almond meal
vanilla (Emmett did this part and he got a little carried away, maybe thats why they were so good. I'm sure there was a good 2 Tbs. in there)
salt (just a dash)
cinnamon (to your liking)
1 tsp. baking powder
1 Tbs. softened butter or coconut oil (I used butter today)
Blend it all up and pour.
So the reason I didn't fry these is because they don't flip well. I have failed at this in the past, they are too soft. So at first attempt this morning I poured the batter in circles on my pizza stone and baked for 12ish minutes. This worked great but then they were gone and who wants to wait 12 more minutes.
So my second attempt I poured the rest in a pie pan and baked it for 15ish minutes. Then I brought it out and served it up that way. Much better.
The consistency was like a thick, warm, pudding. It was so yummy. I put some coconut oil on top and let it melt and seep in there.
The kids loved this breakfast. We will be doing this again but I will skip the little pancakes and go straight for the pie pan. Yes!
No Sugar !
No dairy !
No flour !