Pumpkin Crisp for Breakfast or Dessert

Monica Kay aka Vegan Pole Dancer is making a Breakfest Pumpkin Crisp that is vegan and gluten free today on #LunchBreakLIVE. Monica is a Los Angeles, California based painter/artist turned aerialish burlesque star! Monica, a vegan for 12 years, has a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at eCornell.

RECIPE: Monica’s Vegan & Gluten-Free Breakfast Pumpkin Crisp

INGREDIENTS

• 1 cup rolled oats (Bob’s Red Mill Gluten Free Oats)
• 1/2 cup almonds
• 1/2 cup pecans
• 1/2 cup walnuts
• 3-4 T pumpkin seeds
• bag of squash chunks (or pumpkin chunks)
• 1 can pumpkin puree
• 2 T pumpkin spice
• 3 chopped dates, pitted
• 3 T molasses
• 1/2 cup maple syrup
• 1/2 cup flax meal (Spectrum from Hain Celestial)
• 1/2 cup flour (Bob’s Red Mill Gluten-Free All Purpose Flour)
• 1/4 cup soy milk
• craisins and coconut flakes for garnish (Simple Truth)

DIRECTIONS

1. Toast oats, pumpkins seeds, pecans, almonds and walnuts on low heat (I toast the nuts all together and the oats separately)
2. Mix thawed and softened squash to can of pumpkin puree on medium heat
3. Add pumpkin spice, chopped dates, molasses, maple syrup to heated pumpkin mixture
4. Mix flax, flour, & soy milk together, then fold into oat mixture
5. Spoon crispy oat mixture on top of the pumpkin mixture
6. Garnish with coconut flakes, craisins or even cranberry sauce
7. Little bit of sea salt seals the deal!

Some of the Ingredients for Monica’s Pumpkin Crisp

Some of the Ingredients for Monica’s Pumpkin Crisp

See Also

Happy Birthday to Gene Baur of Farm Sanctuary

Monica’s Pumpkin Crisp for Breakfast or Dessert

Monica’s jewelry from The Striped Cat Metal Works