Ingredients
Base
1 cup pumpkin puree (canned or homemade)
1 cup plant-based milk (plain, unsweetened)
2 medium bananas (frozen, fairtrade)
2 tbsp tahini
½ tsp cinnamon
½ tsp ginger
2 dashes nutmeg
2 pinches salt (optional)
Topping
¼ cup organic amaranth (puffed, or puffed organic quinoa — or homecooked)
¼ cup pecans
¼ cup coconut flakes (unsweetened)
½ tsp cinnamon
Directions
1
Add all base ingredients to a blender or food processor.
2
Blend until smooth.
3
Divide between two bowls.
4
Split the puffed amaranth, pecans, coconut, and cinnamon between the two bowls as toppings.
Chef's Notes
Substitutions
Puffed amaranth can be challenging to find in the grocery store. You can order it online or use puffed quinoa or rice in its place.
Use organic oats in place of puffed grains.
Add your favorite nut or pumpkin seed in place of pecans.
In place of tahini, use almond or cashew butter.
Ingredients
Base
1 cup pumpkin puree (canned or homemade)
1 cup plant-based milk (plain, unsweetened)
2 medium bananas (frozen, fairtrade)
2 tbsp tahini
½ tsp cinnamon
½ tsp ginger
2 dashes nutmeg
2 pinches salt (optional)
Topping
¼ cup organic amaranth (puffed, or puffed organic quinoa — or homecooked)
¼ cup pecans
¼ cup coconut flakes (unsweetened)
½ tsp cinnamon
Directions
1
Add all base ingredients to a blender or food processor.
2
Blend until smooth.
3
Divide between two bowls.
4
Split the puffed amaranth, pecans, coconut, and cinnamon between the two bowls as toppings.
