I am a HUGE fan of pumpkin, so when the holidays roll around my pantry is loaded with it. This is an easy recipe I made because I can basically eat pumpkin pie for every meal and wanted a healthy version for breakfast. A pumpkin breakfast bonus: this recipe is dairy-free and refined sugar-free so I don’t feel too bad about this indulgence.
I use soaked cashews as my dairy replacement and chia seeds to add some good nutrients and a mousse-like texture. This is very similar to my actual pie recipe minus the chia and add 2 eggs. I usually don’t tell my guests its dairy free until they are raving about the creaminess of it, either. The best part is showing my friends and family that some guilty indulgences can be undercover healthy alternatives.
I have also been on a gluten free cornbread kick for a while since trying my favorite cornbread muffin from my go-to spot in NYC, Market Ipanema. Not only is the cornbread muffin at Market Ipanema gluten free and refined sugar free, its vegan and they add fennel seeds (which sounds odd but trust me it’s amazing) as a unique touch. Pictured above is my Pumpkin breakfast mousse with an overnight cornbread french toast casserole, a weekend brunch treat at our place. The idea actually came from when I accidentally forgot about the muffins in the oven and overcooked them. So, a knife to the rescue and I chopped them up in chunks and added a french toast egg sauce to the bowl and let it sit over night in the refrigerator. The next morning I baked it and topped it with some Pumpkin Mousse for breakfast, I think my stomach smiled at me after. 😉
Recipe for Pumpkin Breakfast Mousse
1 box of Organic Pumpkin Purée
1 cup cashew’s soaked for 2 hours in water
1 1/2 cup water
1/4 cup chia seeds
1/4 cup maple syrup
3 tsp cinnamon
1 tsp cardamom
1 tsp nutmeg
1/2 tsp salt
1tsp vanilla extract
-You can also use a pumpkin pie spice blend if you have one.
-I sometimes add 1 tsp pumpkin spice and then add more cinnamon and cardamom because I love a spicy pumpkin pie.
-In a hurry I have used un soaked raw cashews and the result was the same as if I had soaked them. I use a vitamix on the high speed which really breaks down the cashews into a smooth creamy texture. Soaking will help if you are using a less powerful blender.
Soak one cup cashews in 2 cups water for 2 hours.
Rinse soaked cashews and put them in the blender with pumpkin purée, water, and maple syrup. Blend on high speed until it looks creamy.
Add the spices, vanilla extract and salt and blend again for 15 seconds on high.
Try the pumpkin mousse to see if it is sweet enough, add a bit more maple if needed or a bit more cinnamon or nutmeg if not spicy enough.
Once passed the taste test, add chia seeds and blend for 10 seconds.
Pour into jars or glass tupperware container, serve now or set aside in the refrigerator for later. I like to keep the fridge stocked with it because its the best snack or mid morning coffee treat. Same idea as chia pudding but holiday edition. ENJOY!!
Recipe for Cornbread Muffins with Fennel:
2 cups Arrowhead Mills organic gluten free cornmeal (found at Whole Foods)
2/3 cup Arrowhead Mills gluten free all purpose baking mix
1/2 cup coconut sugar
4tsp baking soda
1/4 tsp sea salt
1/2 cup coconut oil melted
1/ 2 cup greek yogurt
1 cup dairy or non dairy milk or butter milk
1 tsp vanilla extract
2 tsp fennel seeds for sprinkling on top of muffins.
-I use Arrowhead mills because I really like the taste of the gluten free flour mix and the consistency of the flours but you can use other brands that you have grown to like as well.
-I have also substituted coconut sugar with maple and with honey and its come out lovely as well.
-Instead of milk and greek yogurt you could sub yogurt for apple sauce and milk for cashew milk which makes for a moist muffin.
Preheat oven to 375 degrees F and grease muffin tin.
Combine cornmeal flour, sugar, baking soda, and salt in a bowl.
Beat eggs in a separate bowl, add greek yogurt and milk, vanilla extract, and pour coconut oil while stirring the wet ingredients.
Mix wet ingredients into dry ingredients, add more milk or yogurt if necessary to make “wet” batter.
Stir ingredients into a smooth batter but be careful not to over mix.
Put batter into buttered muffin tin. Sprinkle a few Fennel seeds over each muffin.
Bake for 20-30 minutes, until the edges pull away from the side of the pan, and muffin is golden brown.
Serve warm with butter and honey, or pour a dollop of pumpkin mousse over the muffin and enjoy. My favorite is to serve along side a bowl of steaming green chicken chile. Enjoy!