Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys pumpkin porridge with maple roasted pecans gf df ef sf. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Stir the cinnamon, mixed spice, maple syrup and pumpkin puree into the porridge. Try this easy roasted sweet potato recipe topped with cinnamon pecans for a tasty, good-for-you weeknight meal. Serve this gluten-free and healthy banana pancakes with maple syrup.
Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys pumpkin porridge with maple roasted pecans gf df ef sf using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF:
- Make ready water (1 cup)
- Take full fat coconut milk (1 cup)
- Make ready pinhead oatmeal (1 cup steel cut)
- Take ground cinnamon
- Make ready mixed spice for baking / pumpkin pie spice
- Take maple syrup or to taste
- Prepare pumpkin puree
- Get For the optional Maple Pecans
- Get pecans (1/2 cup)
- Prepare coconut oil, melted
- Get sugar
- Take maple syrup
- Take ground cinnamon
Extra caramelisation from a dash of maple syrup combined with the kick of chili. And finished off with the sharp saltiness of feta and crunch of walnuts. I'll happily have this any night of the week as the main! A simple, cozy gluten-free vegan breakfast porridge with spiced pumpkin for chilly autumn mornings.
Steps to make Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF:
- Preheat the oven to gas 4 / 180C / 350F and line a baking tray with parchment paper
- Bring the water and milk to boil in a saucepan, add the oats
- Turn the heat down to a simmer, cover and cook for around 10 minutes or until the oats are soft
- Meanwhile roast the pecan nuts in the oven for 5 minutes
- Mix the coconut oil, sugar, maple syrup and 1/4 tsp ground cinnamon together
- Toss the pecans in the glaze and put back in the oven for a further 5 minutes or until golden
- Set aside to cool and let the glaze harden
- Stir the cinnamon, mixed spice, maple syrup and pumpkin puree into the porridge
- Serve immediately topped with the pecans
When done cooking, transfer into into a bowl. Sprinkle with nuts and seeds and toppings of choice. This Maple Roasted Butternut Squash recipe is the perfect holiday side dish! Perfect for salads, bowls and holiday sides! Pecan Oat No-Bake Pie Crust GF VG DF SF Paleo ยป.
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