Description
Gluten-free and paleo, perfect for breakfast on a lazy Saturday morning! Full of pumpkin spice and topped with pumpkin seeds.
Ingredients
- 6 Eggs
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Melted Butter
- 2 Tablespoons Full-fat Coconut Milk
- 4 drops Stevia
- ¼ cups Coconut Flour
- ⅛ teaspoons Nutmeg
- ⅛ teaspoons Cardamom
- ½ teaspoons Pumpkin Spice
- 1 teaspoon Cinnamon
- ½ teaspoons Baking Soda
- 1 pinch Sea Salt
- ½ cups Chopped Figs (optional)
- ¼ cups Pumpkin Seeds (optional)
Preparation
Preheat the oven to 350 F. In a large bowl mix together all of the liquid ingredients (eggs through stevia). Then add the dry ingredients (flour through salt) and mix until combined, removing all clumps. If you are using them, add in the chopped figs and combine.
Grease a 9×9 or similar size baking dish and pour the batter in, spreading evenly. Top with the pumpkin seeds.
Bake for around 15-20 minutes, or until a toothpick inserted in the center comes out clean.
I topped mine with my homemade almond butter, but you can use any topping you like!
Inspired by Practical Paleo.
