Breakfast

Spiced pumpkin crumble, sugar free yet sweet!

This recipe is to sate a sweet tooth without having any sugar or fruit. Ideal for low carb, no sugar diets, this dish is a perfect comfort food and suitable for most diets! 

Peel and chop some pumpkin, cover with water in a pot and boil until soft. Whilst pumpkin is on the stove, put a few handfuls of macadamias and pecans in a food processor and process until crumbly. Add 2 Tbs coconut flour and a couple of handfuls of desiccated coconut and process again. Whilst processing add some macadamia or liquid coconut oil to the mix until it looks like a nice crumble. Don’t add too much oil, it need not be wet!

Once the pumpkin is soft, drain the water. If you have cooked a whole pumpkin, add a can of coconut cream, 1 Tbs cinnamon, 3/4 Tbs cloves, 1 Tbs all spice, 1/4 Tbs stevia powder and 1/2 Tbs vanilla powder. Use a potato masher to mash the mix and give it a good stir. Put the pumpkin mix into a greased oven tray. Cover the mix with the crumble and bake at 170C for around 20 minutes until crumble starts to brown.

Serve warm with cream, yoghurt or coconut macadamia cream. Yummy!

©2014 Zaia at wholefoodcookery.com – sugar free sweet spiced pumpkin crumble, paleo, primal, gluten free, low fodmap, scd, vegetarian and vegan.

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