Paleo Pumpkin Apple Bake — Every Piece Fits

Print the Paleo Pumpkin Apple Bake recipe here!

Hello there, friends. Happy Monday to you all! I hope you had a nice weekend. Mine was great. Relaxed, productive, and I finally closed the chapter to a very stressful week. Now that I'm on other side of that I can resurface briefly to share with you a recipe I made recently. I haven't had the time to cook much recently with life things happening but I take that in stride and willingly put the desire to cook aside this month and will hop back into what speaks to my heart in May. And yes...I said May.

Meanwhile I thought I'd share this simple recipe I borrowed/adapted from Wholesome Delicious. That version is Whole 30, and as I prepared mine for the FH I decided to make it Paleo and had to tweak some ingredients to adjust to what I had on hand to use. Quite frankly, it was the perfect win.

Shopping List

1 cup pumpkin puree
3 large eggs
2/3 cup full fat coconut milk
1 large ripe banana, mashed
1/4 cup honey, more if desired
2 tsp all spice
3 tbsp cinnamon divided
1/4 tsp salt
2 tbsp monk fruit sweetener, optional
1 large apple peeled and diced (Jazz, Pink Lady, Honeycrisp, or Granny Smith)
1 cup chopped almonds
1 cup shredded, unsweetened coconut

Directions:

Preheat the oven to 350* F. Grease an 8x8 square pan with coconut oil or spray.

In a large bowl, mix the pumpkin, banana, eggs, coconut milk, honey (if using), monk fruit sweetener (if using), all spice, 2 tbsp cinnamon, and salt. Using a hand mixer, mix the ingredients together.

In a separate bowl, sprinkle remaining cinnamon on the diced apple and and stir to coat. Then mix the apples into the wet ingredients. Pour into the square pan.

If you do not have chopped almonds, pulse them in a food processor. In a new bowl, mix together with the shredded coconut and remaining cinnamon. Sprinkle over the top of the pumpkin apple bake. I sprayed the top with coconut oil spray before baking, but if you're not following Paleo then you can add thin slices of butter over the top to keep it moistened. Place in the oven to bake.

Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.

Have you tried any new recipes lately? I find myself pinning so many great looking recipes I am anxious to try but just haven't had the time yet. I was glad I tried this one though as it is healthy and delicious! Personally, I am always open to pumpkin year 'round anyway.

And on that note, I think it's time to consider breakfast this morning. =)

Wishing everyone a wonderful week ahead!

XOXO

Every Piece Fits

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