How to Cook Delicious Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF

Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF. Great recipe for Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF. It's almost that time when pumpkins take over our supermarkets. A lot of the time they're sold as carving pumpkins and don't have much flesh inside but what you do manage to scrape out, boil and puree is probably the.

A lot of the time they're sold as carving pumpkins and don't have much flesh inside but what you do manage to scrape out, boil and puree is probably the. Here is how you achieve that. Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF. You can cook Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF

You need of water (1 cup).
It's of full fat coconut milk (1 cup).
You need of pinhead oatmeal (1 cup steel cut).
It's of ground cinnamon.
Prepare of mixed spice for baking / pumpkin pie spice.
You need of maple syrup or to taste.
It's of pumpkin puree.
You need of For the optional Maple Pecans.
Prepare of pecans (1/2 cup).
Prepare of coconut oil, melted.
It's of sugar.
It's of maple syrup.
It's of ground cinnamon.

Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF. Vickys Blancmange (Vanilla Pudding), Gluten, Dairy, Egg & Soy-Free. Caramel Recipes Candy Recipes Sweet Recipes Dessert Recipes Fast Recipes Recipes Dinner Healthy Recipes · Vickys Pumpkin Cups GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. I used to make a lot of Peanut Butter Cups until my youngest son Jack suddenly developed a peanut allergy.

Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF instructions

Preheat the oven to gas 4 / 180C / 350F and line a baking tray with parchment paper.
Bring the water and milk to boil in a saucepan, add the oats.
Turn the heat down to a simmer, cover and cook for around 10 minutes or until the oats are soft.
Meanwhile roast the pecan nuts in the oven for 5 minutes.
Mix the coconut oil, sugar, maple syrup and 1/4 tsp ground cinnamon together.
Toss the pecans in the glaze and put back in the oven for a further 5 minutes or until golden.
Set aside to cool and let the glaze harden.
Stir the cinnamon, mixed spice, maple syrup and pumpkin puree into the porridge.
Serve immediately topped with the pecans.

Now I use sunflower seed butter instead. Oats - Rolled oats (old fashioned) are best.; Pumpkin - We used canned pumpkin puree, but fresh will work too. See below for how to use a fresh pumpkin. Chia seeds - To add some healthy protein. For more texture, pulse until desired consistency is reached.