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Pumpkin Breakfast Bake

A delicious apple pumpkin breakfast bake that is AIP and Paleo friendly.

Course Breakfast
Cuisine American
Keyword Breakfast bake, Pumpkin breakfast bake
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 55 minutes
Servings 4 people
Author Meagen Ashley

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

  1. Preheat the oven to 350 degrees. Grease an 8x8 glass baking dish with coconut oil.

  2. In a large bowl, combine the pumpkin, mashed banana, coconut milk, vanilla and spices.

  3. In a medium bowl, stir the chopped apples with 1.5 tsp of cinnamon and the maple syrup. 

  4. Mix the apple mixture into the large bowl. Stir.

  5. 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.

  6. Add the gelatin egg into the large bowl. Stir quickly and then pour the mixture into the greased pan. Smooth the top.

  7. Sprinkle the tiger nuts on top and place in the oven for 40-45 minutes or until firm to the touch and golden brown.

  8. Let stand for 10 minutes before serving.  Serve warm with an extra sprinkle of cinnamon and maple syrup. Garnish with cinnamon sticks if desired.

  9. Store in a glass dish for up to 4 days in the fridge.