Pumpkin Crunch Casserole or Breakfast Pudding

Servings: 6
Preparation Time: 45 minutes

Ingredients:

• 2 tablespoons chia seeds
• 6 tablespoons water
• coconut oil
• 15 ounces pumpkin puree
• 1 tablespoon pumpkin pie spice
• 6 tablespoons sugar
• stevia, to taste
• 1 teaspoon vanilla
• 2/3 cup ground almonds (preferably already toasted)
• 2 teaspoons ground cinnamon
• 3 tablespoons Coconut Cream Concentrate, melted
• 2/3 cup coconut milk*

Directions:

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In a medium bowl, mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In a small bowl, mix ground almonds, cinnamon, and Coconut Cream Concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 degrees using a water-bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Joanne, Delmar, DE.

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• 1 tablespoon coconut oil, as needed
• 1 medium-size yellow onion, chopped
• 1 pound ground grass-fed bison sausage
• 8 ounces mushrooms, sliced
• 2 medium-size zucchini (or other vegetable of choice), chopped
• 1 pound potatoes, shredded (“hash brown” type)
• 6 eggs, (large)
• 1 cup milk
• salt and pepper to taste
• 8 ounces mozzarella cheese, shredded

Directions:

Preheat oven at 400 degrees.

Heat coconut oil in a large pan and sauté onion until opaque.

Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini and sauté for 2 minutes. Set aside.

Beat eggs, milk, salt, and pepper together.

Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.

After baking, sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.

Serve with your favorite green salad.

Enjoy.

Recipe courtesy of Marianita Jader Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!