PUMPKIN APPLE BREAKFAST BAKE

It’s the beginning of September, and I’ve decided to commit myself to pumpkin. Normally I wait a few more weeks, and enjoy all the apple recipes. For the compromise, I combined apples into this delicious dish! This breakfast bake combines pumpkin puree with fresh apples, spices, full fat coconut milk, eggs, a banana for sweetness, and pecans. YOU GUYS. So. Flippin. Delicious.

And can I just tell you how hard this was to photograph? Not because of the dish itself (although it’s a bit harder than others), but because I couldn’t stop eating it. As I continued to photograph, the dish slowly disappeared.

One bite here, one more bite there…..

I mean, do you blame me? I’m on day 16 of another round of Whole30, and actually was wanting something different for breakfast. Normally, I’m totally good with my eggs and avocados. But all this fall hoopla had me wanting something different.

Like pumpkin and fall flavor different.

Ingredients

•  1 cup pumpkin puree
•  3 large eggs
•  2/3 cup full fat coconut milk
•  1 large ripe banana mashed
•  1 tsp pumpkin pie spice
•  1 tsp cinnamon divided
•  1/4 tsp salt
•  1 large apple peeled and diced (I use pink lady)
•  3/4 cup chopped pecans

Instructions

1. Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
3. ..............................

for full recipes please see : www.wholesomelicious.com

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