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​Pumpkin Tahini Grain-Free Breakfast Porridge

1/23/2017

 
From the kitchen of Jesse Haas, CNS, LN
Recipe adapted from Practical Paleo by Diane Sanfilippo
​ 
This grain-free breakfast porridge really hits the spot when I’m craving hot cereal on a cold winter morning. Grain-free diets are hitting the press these days, giving savvy Americans a dietary model that is completely opposite to the USDA’s Food Guide Pyramid my generation grew up with that emphasizes grain, breads and cereals. Instead of reaching for high-carb, low-nutrition oatmeal, give this veggie-based dish a try!


Download a PDF to print
Makes 1 serving

Ingredients:
  • 1 Tbsp tahini
  • 1/2 cup canned pumpkin (unsweetened)
  • 1/4 cup warm water
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 Tbsp shredded unsweetened coconut
  • 1 Tbsp raisins
  • 1 tsp raw honey or maple syrup (optional)
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Directions:
1. Combine all ingredients in a small saucepan. Heat over a low flame to a desired temperature.

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Jesse Haas, CNS, LN is a licensed functional nutritionist and certified health coach. She was a founding partner of Wellness Minneapolis and was an active practitioner with the clinic from 2014-2022. To connect with her regarding functional nutrition and health coaching services, please follow this link.
Therese
1/31/2017 05:10:34 pm

Looks yummy. Do you know carb count?

Jesse Haas
2/1/2017 01:26:48 pm

There are about 14 grams of carbs per serving, Therese.


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