In this episode of Abbey’s Kitchen, Abbey’s boycotting the Pumpkin Spice Latte trend and instead is taking the pumpkin spice out of the latte and putting it in three of her favourite nourishing breakfast recipes. Abbey’s got three vegan and gluten free recipes that you are going to love.
First, Abbey is making her pumpkin spice oatmeal. To a saucepot, add some unsweetened vanilla almond milk and some rolled oats and bring to boil. Reduce it to simmer and add pumpkin puree, minced dates, pumpkin pie spice, vanilla extract and some mashed bananas. Cook that until it comes together and cooks through. Top it off with some pecans and spiced pepitas, and enjoy.
Next up, Abbey is making her pumpkin protein smoothie bowl. To a food processor, add coconut milk, frozen banana, pumpkin puree, vegan vanilla protein powder, pumpkin pie spice and unsweetened almond milk. Puree until smooth. Top off with fresh apples, freeze dried apples, pecans, pepitas and some hemp hearts. Dig in and enjoy.
Finally, Abbey is making her pumpkin chia pudding parfait. In a food processor, add unsweetened almond milk, coconut yoghurt, chia seeds, pumpkin puree, minced dates, vanilla extract and a pinch of salt. Puree until nice and smooth. Refrigerate for at least an hour. Then Abbey layers into her parfait dish with coconut whip cream, topped with some pumpkin pie spice, pecans and pepitas.
There you have it guys. Abbey’s ditching the trendy lattes and instead has three awesome pumpkin spice breakfast recipes and she’s really excited for you guys to try them out!
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.