I don’t know about you, but sometimes after the Holidays I miss pumpkin desserts.. Am I crazy? I guess I didn’t over-do it with the pumpkin this season! This dish is best served warm with some coconut whipped cream or organic whipped cream. If you don’t have a microwave or don’t use one, try baking this in the oven in a ramekin at 350 for about 15 minutes.
(paleo, vegetarian, gluten free)
Serves 1
Ingredients
- 3 tablespoons almond meal or coconut flour
- 2 tablespoons melted coconut oil or melted butter
- 1 egg
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 tablespoon honey or maple syrup
- 1 1/2 teaspoons vanilla extract
- Pinch of sea salt
- 1/2 teaspoon baking powder
Process:
1. Mix all ingredients thoroughly in a small bowl.
2. Place ingredients in a greased mug and microwave on high for 2 minutes.
3. Top with whipped cream and enjoy!
