I’m sure y’all think I’m nuts with all these green porridges, but my quest is always to make it beneficial, to make it count, and to not ever taste the “green stuff”. This version has added pumpkin and actually taste like a pumpkin pie…even though it’s green!
Ingredients
- 1 1/2 cup unsweetened nut milk
- 1 cup loosely packed fresh frozen spinach
- 2 Tbsp ground flax meal
- 2 Tbsp CWSM
- 2 Tbsp ground oats I keep this in a container
- 1/4 cup unsweetened coconut flakes
- 2 Tbsp almond flour
- 3 Tbsp SweetEs fusion sweet
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/8 tsp mineral salt
- 1 Tbsp Nutiva buttery coconut oil
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup egg whites
- 2 tsp vanilla extract
Instructions
- Place nut milk and spinach in high speed blended,purée until smooth (use purée setting on your Dash blender
- While spinach is pureeing, measure out all dry ingredients into small bowl
- Place saucepan on stove over medium heat, add blended liquid
- Add contents of bowl (dry stuff) to saucepan, whisk quickly to combine
- Add, coconut oil, vanilla and pumpkin purée, whisk in
- Pour in egg whites slowly, while whisking briskly to keep from scrambling.
- Pour contents into bowl, sprinkle with additional cinnamon if desired.
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