This is a super easy, healthy, filling breakfast. I will warn you though, it isn't pretty. It looks quite gross actually. But as far as taste, it's good. I will definitely be making this again to eat for breakfasts during the school week because it reheats well. Actually, I ate it cold most of the time and I quite enjoyed it that way.
3 medium sweet potatoes, peeled and chopped into chunks
6 large carrots, peeled and chopped into chunks
1 can coconut milk (you might not use the whole can)
3-4 tbs. coconut oil or butter (for Whole30, use coconut oil or ghee)
1/2 tsp. salt
4 whole eggs, plus 2 yolks
3 tsp. cinnamon or pumpkin pie spice
1/2 tsp. cloves, allspice or nutmeg (if using cinnamon)
Preheat oven to 350. Toss sweet potato and carrot chunks in a large greased baking dish. Drop dollops of butter or coconut oil on top, and sprinkle with salt. Bake for 30-40 minutes, or until vegetables are soft. Allow to cool.
Put cooled sweet potatoes and carrots in a high-powered blender or (working in batches) into a food processor. Gradually add coconut milk until the mixture comes together smoothly. I wound up using just short of a whole can of coconut milk to accomplish this.
Once your mixture is smooth, add eggs and seasoning. Mix again until well-blended. Pour mixture back into the baking pan you first used, and top or mix in nuts, raisins, coconut etc. as desired. Bake for 40-45 minutes or until the center to the pudding is somewhat firm.
6 large carrots, peeled and chopped into chunks
1 can coconut milk (you might not use the whole can)
3-4 tbs. coconut oil or butter (for Whole30, use coconut oil or ghee)
1/2 tsp. salt
4 whole eggs, plus 2 yolks
3 tsp. cinnamon or pumpkin pie spice
1/2 tsp. cloves, allspice or nutmeg (if using cinnamon)
Preheat oven to 350. Toss sweet potato and carrot chunks in a large greased baking dish. Drop dollops of butter or coconut oil on top, and sprinkle with salt. Bake for 30-40 minutes, or until vegetables are soft. Allow to cool.
Put cooled sweet potatoes and carrots in a high-powered blender or (working in batches) into a food processor. Gradually add coconut milk until the mixture comes together smoothly. I wound up using just short of a whole can of coconut milk to accomplish this.
Once your mixture is smooth, add eggs and seasoning. Mix again until well-blended. Pour mixture back into the baking pan you first used, and top or mix in nuts, raisins, coconut etc. as desired. Bake for 40-45 minutes or until the center to the pudding is somewhat firm.
No comments:
Post a Comment