Step-by-Step Guide to Make Any-night-of-the-week Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF

Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF. Bring the water and milk to boil in a saucepan, add the oats. Great recipe for Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF. It's almost that time when pumpkins take over our supermarkets.

It's almost that time when pumpkins take over our supermarkets. A lot of the time they're sold as carving pumpkins and don't have much flesh inside but what you do manage to scrape out, boil and puree is probably the. Here is how you achieve that. You can have Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF

1. Prepare 240 ml of water (1 cup).
2. It's 240 ml of full fat coconut milk (1 cup).
3. You need 160 g of pinhead oatmeal (1 cup steel cut).
4. You need 1/2 tsp of ground cinnamon.
5. You need 1/2 tsp of mixed spice for baking / pumpkin pie spice.
6. Prepare 4 tbsp of maple syrup or to taste.
7. You need 75 g of pumpkin puree.
8. You need of For the optional Maple Pecans.
9. Prepare 50 g of pecans (1/2 cup).
10. You need 2 tsp of coconut oil, melted.
11. Prepare 1 tbsp of sugar.
12. You need 1 tbsp of maple syrup.
13. Prepare 1/4 tsp of ground cinnamon.

Vickys Basic Porridge with Topping Variations, GF DF EF SF NF step by step. To make the Basic porridge recipe, put the oats, water and milk in a pan and bring to the boil stirring frequently. You can serve plain with sugar/salt to taste or use one of the following topping recipes. Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF.

Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF instructions

1. Preheat the oven to gas 4 / 180C / 350F and line a baking tray with parchment paper.
2. Bring the water and milk to boil in a saucepan, add the oats.
3. Turn the heat down to a simmer, cover and cook for around 10 minutes or until the oats are soft.
4. Meanwhile roast the pecan nuts in the oven for 5 minutes.
5. Mix the coconut oil, sugar, maple syrup and 1/4 tsp ground cinnamon together.
6. Toss the pecans in the glaze and put back in the oven for a further 5 minutes or until golden.
7. Set aside to cool and let the glaze harden.
8. Stir the cinnamon, mixed spice, maple syrup and pumpkin puree into the porridge.
9. Serve immediately topped with the pecans.

Great recipe for Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF. I had pumpkin puree left over after making my pumpkin pasta sauce today so I made this to use it up.. Mix the maple syrup and cornstarch together in a pan until combined.. More recipes by Vicky@Jacks Free-From Cookbook Vickys Fried Potato and Green Beans. Ingredients of Vickys Chocolate Stuffed Pancakes, GF DF EF SF NF.