Tag Archives: gluten free

Paleo (and Vegan) Pumpkin Pie Porridge


Oatmeal has never been my thing. Unless it’s topped with maple syrup and brown sugar (yes, I said AND), I have usually not been interested. Since going Paleo I have not run into this problem, as oats are a grain.

On a chilly fall day like today however, a rare day when clouds are overhead all morning and into the afternoon, I felt the need for something warm, soft, and filling. Something like oatmeal. Something in a bowl to mimic the autumn feel of the yellow and red leaves outside. Something to warm my hands as I snuggle up in my sweatshirt and scarf. Something filled with pumpkin and spices.

It was also relatively early in the day when I got this hankering, and I was not in the mood for soup or cookies (those will be coming later). So I decided to make a “noatmeal,” or porridge. It is relatively quick and easy, and it tastes delicious!


How to make ’em:

½ c. pumpkin puree
½ c. coconut milk (canned)
½ c. water
together until they are well-mixed.

¼ c. chestnut flour
¼ c. almond flour
¼ c. flaxseed meal
¼ c. chia seeds
to the above mixture and stir thoroughly so all the dry ingredients are wet and the wet ingredients are dry.

Heat the above mixture on the stove top (on low-medium heat), stirring constantly and being careful not to burn the flours or coconut milk. Some water will evaporate and some will be absorbed by the chia seeds, so if you want your porridge more liquid/runny just add more water.

Once it is heated, remove from heat and stir in
2 Tbsp Maple syrup
ground ginger
ground cinnamon
ground nutmeg
ground cloves
to taste. I like cinnamon, so I added a lot of that. I dislike ginger, so I only added a little bit. But do what tastes best to you!

You can either eat it as is or add toppings to the Pumpkin Pie Porridge. I added raisins and some more coconut milk. Other toppings to try could include: more maple syrup, unsweetened coconut flakes, chopped pecans (or other nuts), craisins, almond milk. Anything fall-ish that you can think of, really.

This recipe made plenty for two people (or lunch today and breakfast tomorrow!). I put my leftovers in a container and put them in the fridge and plan to eat them tomorrow. I wonder what the chia seeds will do to it overnight…

This is a delicious breakfast, snack, dessert, or really anytime fall food. It is easy and quick. All you need is a stovetop (or you could probably use a microwave.) And the best part is, I can share it with my vegan friends!


Inspired by:
My brain
PaleoOMG’s Protein Pumpkin Pie Chia Pudding
The Paleo Mama’s Pumpkin Pie Paleo Oatmeal


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Filed under Pumpkin November

Paleo Pumpkin Spice Bread

The first Paleo recipe is up! I did a bit of research, looking at a few Paleo bread recipes and a few pumpkin bread recipes and came up with something of my own. I don’t have a test kitchen. I don’t have time to bake a loaf, tweak the recipe, and bake another (over and over and over). This was my first recipe and it tasted good, so I decided to post it!


Let me just say, though, that this recipe is atypical for me for two reasons. One: I am not a baker. Bread is not my first instinct. I more often throw things together in a frying pan and let it cook. But I took a risk and I think it paid off. Two: I try to use as few ingredients as possible. This bread has 14 ingredients. I usually use five or fewer. (I like to be able to taste every contributor to my meal.) Anyway, try it yourself and see what you think! (Sorry vegan friends, this one isn’t Vegeo.)

Paleo Pumpkin Spice Bread
Preheat oven to 350 degrees F.

Grease a small loaf pan. I coated my pan with melted coconut oil. You can also use parchment paper if you prefer.

Mix together:
1 c pumpkin puree
½ c unsweetened applesauce
3 eggs
¼ cup nut butter (I used almond)
¼ c honey

In a separate bowl, mix together:
¾ c almond flour
¼ c coconut flour
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ tsp baking soda
1 tsp baking powder

Combine wet and dry ingredients until the mixture is a consistent texture. Then pour the mixture in the loaf pan, making sure that the bread mixutre is even in the pan. (This one doesn’t rise much, so it has to be pretty evenly spread.)

Bake at 350 F for around an hour. Mine took an hour and 20 minutes, but I think my oven is on the fritz, honestly. Plus I’m at high altitude. Just make sure that you bake it all the way through (ie: you can insert a fork/tooth pick and it comes out clean).

I covered my bread with tin foil and let it cool for an hour+ after taking it out of the oven. (This was partly on purpose to keep moisture in, but also because I needed to run off to work and didn’t have time to do anything else to it.) It stayed really moist, rich, and not-too-dense with this technique. New baking discovery? Maybe!


Give the recipe a try. Change a few things up if you like! Add pecans or walnuts (I personally don’t like nuts in bread). Let me know how it goes. Post a comment below!


Filed under Pumpkin November