I'm loving all the festive Fall recipes floating around the internet, magazines, and cooking shows these days. Pumpkin is an especially great food that can be incorporated into any meal of the day. Today I've featured it in this breakfast porridge that keeps in the fridge for 4 days making it an easy morning option if you're low on time. It's also an excellent afternoon snack! Our stone ground
raw cashew butter makes this porridge rich and creamy!
Pumpkin Chia Porridge Feel free to add more cinnamon, or even some pumpkin pie spice!
1 cup cooked pumpkin puree 1 1/2 cups water 1/3 - 1/2 cup coconut sugar 1/3 cup raw
cashew butter 2 teaspoons cinnamon 4 tablespoons
chia seeds Blend the pumpkin, water, sugar, cashew butter, and cinnamon in a blender until smooth. Transfer to a bowl. Whisk in the chia seeds. Stir periodically in the next 10 minutes making sure the chia doesn't clump. Transfer to the fridge and let sit for at least 1 hour for the seeds to swell. Serve with a sprinkling of cinnamon, chopped
pecans, and maple syrup!
Recipe by Chef Heather Pace,
www.sweetlyraw.com And check out our latest recipe
video HERE for Raw vegan caesar dressing. See our recipe for
Pumpkin Truffles HERE.
I'm loving all the festive Fall recipes floating around the internet, magazines, and cooking shows these days. Pumpkin is an especially great food that can be incorporated into any meal of the day. Today I've featured it in this breakfast porridge that keeps in the fridge for 4 days making it an easy morning option if you're low on time. It's also an excellent afternoon snack! Our stone ground raw cashew butter makes this porridge rich and creamy! 
Pumpkin Chia Porridge Feel free to add more cinnamon, or even some pumpkin pie spice! 
1 cup cooked pumpkin puree 1 1/2 cups water 1/3 - 1/2 cup coconut sugar 1/3 cup raw cashew butter 2 teaspoons cinnamon 4 tablespoons chia seeds Blend the pumpkin, water, sugar, cashew butter, and cinnamon in a blender until smooth. Transfer to a bowl. Whisk in the chia seeds. Stir periodically in the next 10 minutes making sure the chia doesn't clump. Transfer to the fridge and let sit for at least 1 hour for the seeds to swell. Serve with a sprinkling of cinnamon, chopped pecans, and maple syrup! 
Recipe by Chef Heather Pace, www.sweetlyraw.com And check out our latest recipe video HERE for Raw vegan caesar dressing. See our recipe for Pumpkin Truffles HERE. 