Well, here it is, my first post. I couldn’t decide on whether it should be an introduction to who this family is, and what it’s healing, or a recipe. The recipe won in the end because, let’s face it, food is much more fun. But if you want to know the answer to the other, you should check out my About Me. It’s a long story so best get the kettle on first. Just warning you!
It’s an odd, almost surreal moment actually, when the realisation dawns on you, you may possibly be talking to yourself. It wouldn’t be the first time, I guess, and doubtless won’t be the last. So here we go and it seems only fitting to start at the beginning. Breakfast!
Breakfasts can be such a challenge when you’re on an autoimmune diet. Bowls of cereal have long since been a distant memory for us but no eggs? Boo! These past few months our first meal of the day has gone from scrambled eggs quickly snatched before heading out of the door, to something that needs serious thought and pre-planning. But, if you’re anything like our family you won’t have countless moments to while away over a leisurely feast when there’s school to get to, or you may have times when you don’t fancy a reheated something or other from the night before or perhaps, even, you just feel the need for something different.
This recipe was the result of a happy accident, which is very often how fine dishes are created. Do you know the story of the Tatin sisters? How in the 1800s one of the sisters was making a traditional apple pie when she let the butter and sugar burn. Rather than throw it away and start again, she put the pastry over the top and baked it before turning it out, serving it upside down. Her diners raved about this new dessert, which just happens to be my all time favourite, by the way (pre-autoimmune, of course. Another boo!). Now, I’m not for one minute suggesting this pumpkin breakfast is in the same league as that Tarte Tatin but all the same, it is pretty darned good.
Did you know you can eat coconut flour raw? It stands to reason, really, after all it is just coconut that’s been finely ground. You do need to use a good quality one mind, but it’s a fact that raw food restaurants often use it on their menus. Another word of warning, it is fibrous and therefore will bulk you up if eaten in regular and large quantities, so you may like to make it easier on your digestion by having an extra glass of water or two to drink to help move things along .. if you know what I mean!
I tested this recipe countless times. I tried it with shredded coconut instead of the flour but it didn’t thicken as much as I wanted and, I have to say, I found it a bit gagging. Coconut flour is quite finicky to use, it has sponge like qualities that soak up liquids in quite scary proportions and then all of a sudden will take no more. But this has gone down a storm in our kitchen with the food critics and besides all the healthful ingredients, it is super quick to make which, let’s face it, is the whole point. I assemble all the ingredients on a tray the night before (that’s probably about it for my organisational skills) so I don’t even need to think about what it is I need and can easily do it with bleary early-morning eyes. It will take only minutes to prepare so I make it first thing in the morning, before the children are awake, then I let it sit and do its stuff whilst it’s action stations elsewhere and by the time everyone’s made it to the breakfast table, hey presto, it’s done. Another great thing is that any leftovers (as if!) get spooned into glasses and refrigerated for another time, at which stage the gelatine has worked its magic and rewards you with a mousse-consistency dessert. Win-win!
AIP pumpkin ‘porridge’
I suggest you use a medium sized flat wire whisk, rather than a wooden spoon. That way you won’t end up with any lumps of flour in the mixture.
Print the recipe here
1 x 15oz can unsweetened pumpkin purée (I use this one)
1/3 cup + 2 tbsp (60g) coconut flour (I use this one)
1/2 tsp sea salt (I use this one)
3 cups (750ml) coconut milk (I use this one)
2 tbsp gelatine (I use this one)
2 tbsp raw honey
2 tsp alcohol free vanilla extract*
Pour 1 cup coconut milk into a small pan and sprinkle over the gelatine. Leave for 5 minutes to bloom. Meanwhile put the pumpkin, coconut flour, salt and remaining coconut milk into a large bowl, and stir to amalgamate. Gently heat the gelatine mixture, ensuring it doesn’t boil, then add the honey and continue stirring a second or two till melted. Add this to the pumpkin mix, along with the vanilla extract, and whisk till smooth. Leave for at least 10 minutes to thicken.
Pour into breakfast bowls and serve with fresh berries. Any extra can be put into small glasses or ramekins for dessert.
* Please note that vanilla extract containing alcohol is not suitable for strict AIP unless boiled out first.
For more breakfast inspiration, you may want to think about getting a copy of the e-book “85 Amazing AIP Breakfasts“!