It’s already feeling like winter here in Northern Canada but I know that for many people they are finally starting to enjoy the Fall weather. So I hope this recipe will be the perfect Autumn weekend breakfast for you.
I will start by saying that this recipe is not overly sweet. I only used banana, an apple and 2 Tbsp of maple syrup. If you want this to be a really sweet breakfast (think french toast) then I would bump it up to 1/4 cup to 1/2 cup of maple syrup. I used tiger nuts in this recipe to make it AIP and nut free but this would be delicious with pecans or walnuts if you can tolerate them. If you have reintroduced nutmeg, swap it out for the mace.
Pumpkin Breakfast Bake
A delicious apple pumpkin breakfast bake that is AIP and Paleo friendly.
Ingredients
- 1 cup pumpkin puree
- 2/3 cup coconut milk
- 1 large ripe, banana mashed
- 2.5 tsp cinnamon divided
- 1/4 tsp salt
- 1/2 tsp ginger
- 1/4 tsp mace
- 1/4 tsp clove
- 1 tsp alcohol free, vanilla
- 2 Tbsp maple syrup
- 2 medium gala apples peeled and chopped small
- 1/4 cup water for gelatin egg
- 1 Tbsp gelatin
- 1/2 cup peeled/skinned chopped tiger nuts
Instructions
-
Preheat the oven to 350 degrees. Grease an 8×8 glass baking dish with coconut oil.
-
In a large bowl, combine the pumpkin, mashed banana, coconut milk, vanilla and spices.
-
In a medium bowl, stir the chopped apples with 1.5 tsp of cinnamon and the maple syrup.
-
Mix the apple mixture into the large bowl. Stir.
-
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
-
Add the gelatin egg into the large bowl. Stir quickly and then pour the mixture into the greased pan. Smooth the top.
-
Sprinkle the tiger nuts on top and place in the oven for 40-45 minutes or until firm to the touch and golden brown.
-
Let stand for 10 minutes before serving. Serve warm with an extra sprinkle of cinnamon and maple syrup. Garnish with cinnamon sticks if desired.
-
Store in a glass dish for up to 4 days in the fridge.
I am thinking this is going to be my new Thanksgiving morning breakfast. In Canada, we already had Thanksgiving last month. But if you are in the USA then you can make this your new tradition and make this for breakfast on Thanksgiving!
Enjoy your breakfast! Happy Baking!
XO Meagen Ashley
31 Comments
Hi, could you suggest an alternative to bananas? I get that creeping up inflammation pain response to them. Darned shame because I love ‘nanners.
Hi Flora, you could try ripe plantain instead! Applesauce may work,although I haven’t tried it.
Going to try this
I hope you do, Marsha!
Hi I made this bake this morning and it never thickened. I did exactly what the recipe said with the gelatin.is there supposed to be a flour component to this that I missed somewhere? Maybe coconut flour or something? I’m so sad it didn’t work.
Hi Shannon,
There isn’t any flour in this recipe. You have to let it sit before you cut and serve it. It could have been the type of pumpkin you used or the amount of coconut milk, if your coconut milk wasn’t mixed it may have been too liquidy. That being said, it should have still tasted okay even if it didn’t thicken up for you.
Mine did the same – I’m in Denver so I wonder if it’s altitude? Or it could be the liquidy pumpkin- you can throw it in a saucepan and cook off the water before adding it into the mix. I baked mine for an hr and then let it cool and it somewhat hardened up. It tasted AMAZING, though, and will be making it again!
Thanks, Heather! Glad you enjoyed it! I definitely think the type of pumpkin you use changes the texture. I used canned pumpkin.
Have you tried this in a 9 x 13? I’m guessing one might have to adjust the cooking time a bit and maybe the oven temp?
I haven’t, are you doubling the recipe? If not, I think it might be too thing.
Yes, I was planning to double it. I’m feeding a small tribe. LOL
Okay! Best of luck! 🙂
could you use a regular egg instead of the gelatin?
yes!
I was thinking of adding collagen to this for protein. Do you think that would that throw things off or mess with this in any way?
Hi Cami! I think it would be fine to add in!
Hi. I’m allergic to bananas, but seem ok with plantains… I’m wondering if I could use plantain flour for these… and wondering how much I would use…. I’m also thinking it might set up better… thinking this after reading others comments about it not setting up well. Thank you 😊
Hi Deborah,
I haven’t tried it so I am not sure how it would work as I have never used plantain flour. Let us know how it works out if you give it a try!
This is sooo yummy!!!! At first it looks like it won’t set up, but give it a few minutes out of the oven. When it cools, it will thicken up. A nice swap on Thanksgiving for the usual sweet potato casserole.
Hi Robin! So glad this made it to your Thanksgiving table. Happy Thanksgiving!
Maegan
I see you said northern Canada lol
Well so am I and I am having a hard time finding tiger nut, tiger nut flour , mace, plantain, to name a few
Where do get yours,
I’m in northern Alberta
Hey there Bonnie, thanks for reaching out!
AIP ingredients can be a little tricky to find, but here is where I find mine:
Tigernuts and tigernut flour I get on Amazon or well.ca
Plantains I get at Superstore, Walmart or No Frills
Mace I get from Amazon, Shop AIP, or Vitacost
I hope this helps you do some successful ingredient treasure-hunting!
[…] you won’t want to miss out on my AIP Pumpkin Breakfast Bake either. It combines the flavors of pumpkin with banana, apple, cinnamon, and maple […]
It tastes delicious and is a really nice change from smoothies. I had the same problem with firmness, chilled it, and then reheat it each morning. It’s very soft but still yummy.
[…] Pumpkin Breakfast Bake – rich in different prebiotic fibers and full of aromatic […]
Yum! I might need to make this for easy deer camp breakfast.
Hi Mary,
Let me know how it works for you if you take it along!
xo,
Meagen
Can this be frozen? I am the only one in my household doing AIP right now.
Hi Taylor,
Yes! You can definitely freeze this. I might suggest doing so in individual servings so that you can thaw a serving out as needed. 🙂
xo,
Meagen
This looks delicious. Do you think I could substitute tiger nut milk for the coconut milk, or will that be too thin or too sweet?
Hi Miranda!
Thank you so much for reaching out. Yes, you can definitely use tigernut milk! It will make it just a tad less creamy. You may also wish to reduce the maple syrup by half to avoid it being too sweet.
xo,
Meagen