More pumpkin goods! An easy, dairy-free autumn breakfast or savory snack.
Pumpkin in both shape and content. You could just as easily bake these mini-quiches in regular muffin tins if you don’t have one of these snazzy numbers, and they’d be just as tasty a savory fall breakfast or snack. But if you want to add a little extra seasonal flair, I loved how the quasi-pumpkin shapes turned out. Totally dairy-free, and if you omit the pretzel stick garnishes for stems, paleo as well.
1 can (15 ounces) pumpkin
2 tablespoons coconut oil
2 large shallots, diced
3 cloves garlic, minced
1 cup carrots, shredded (about 2 large ones)
2 tablespoons fresh rosemary, finely chopped
1 teaspoon fresh thyme
1 teaspoon dried sage
1 teaspoon salt
1/4 teaspoon white pepper (or black if you don’t have white)
handful of pretzel sticks, optional (I used Mary’s Gone Crackers GF ones)
Preheat oven to 375. In a large mixing bowl, beat eggs, then stir in pumpkin. Use about 1 tablespoon of the coconut oil to prepare your 2 mini-bundt pans, adding more oil as needed; I used a pan and a half (18 total). Heat remaining 2 tablespoons the coconut oil in a skillet over medium high; add shallots and saute for a few minutes, then dd garlic and saute for another 2-3 minutes. Add carrots and cook for 6-8 minutes, until very soft. Stir in all remaining ingredients except pretzels.
Now for incorporating the hot stuff into the pumpkin and eggs – to avoid it pre-cooking any of the egg, I added about half a cup first, and used an immersion blender to puree it fully. Then the rest goes into the mixing bowl. No need to over do it, just blend until no large chunks remain and it’s all uniformly distributed. Pour into prepared pans, ideally to just below the top of each mini-bundt.
Bake for 25-30 minutes, or until cooked through and golden brown. Let cool for 15-20 minutes in the pan, then invert onto a cutting board or other flat surface. Before serving, break up the pretzel sticks and add stems to your little pumpkins.
— posted by Anne