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Low calorie pumpkin breakfast (gluten-free, sugar free, vegan, almost raw)

Every time people ask me how do I generate my recipes.
Is it a talent or pure creativity or maybe something else? And the answer is simple: I don’t create the recipes, they create themselves.
Let me give you an example. A few days ago I was literally craving something made of pumpkin but not just a pie or a soup, I really wanted something new, sweet and of course healthy.
And here we go! An hour later I was in the kitchen fighting for my desire – creating the wonderful desert we are going to explore today.
It’s sugar free, it’s gluten-free, it’s almost raw and also vegan. Holy-moly, isn’t that great! And the best part of it that you don’t need to wait till dinner. It’s a breakfast / dessert meal.
Easy to make, all ingredients are simple and packed with nutrients.
You can boil or bake your pumpkin, you can use fresh or frozen cranberries, you can add any yogurt of your choice. It’s super yummy, lightly sweetened and low in calories.
Ready to taste my creativity? Let’s go cooking.

We will need:(for 2)

For the base layer

1 table spoon of pumpkin seeds

10 pecans or any other nuts

4 table spoons of gluten-free oat flakes (you can use any nut flour instead)

1 table spoon of agave syrup or honey

For the berry layer

3/4 cup (1 cup – 250 ml.) of fresh or frozen cranberries

3 large and soft dates

1 table spoon of coconut oil

4 table spoons of agave or honey

For the pumpkin layer

1,5 cup of pumpkin

1/2 cup of any milk

3 table spoons of agave or honey

Cinnamon to taste

Yogurt of your choice (optional)

Warm up your oven to 165C/325F. Bake your pumpkin or boil it if you want.
Grind the nuts and seeds.
Add oats.
Mix together with some syrup. Put this layer at the bottom of the bowl.
Combine together in your blender dates and cranberries.
Add oil and syrup. Pour this over the base. Set aside.
Puree pumpkin, cinnamon, milk, syrup.
I am ready to eat that alone! I guess I am a pumpkin addict.
Pour over the berries.
Cover and let it sit for a bit. You can put it in your fridge overnight – better for the perfect final result.
Serve with some yogurt or “naked”. It’s fantastic!
Enjoy!

3 Comments

  • Юлия Мирошник says:

    Лида! Получилось невероятно вкусно! Огромное спасибо за рецепт! Клюква в этом сочетании с тыквой – это гениально!

  • Анна says:

    Улёёётный завтрак !
    В каждый слой добавила по 1 ст.л. мёда, иначе для меня было бы слишком сладко. И молока взяла всего 60 мл, а то у меня получился бы бульон)
    Лида, спасибо за такой чудесный рецепт!

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