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

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!

IMG_1055Some of the Ingredients for Monica’s Pumpkin Crisp

IMG_1052Some of the Ingredients for Monica’s Pumpkin Crisp

IMG_1053 2Monica’s Pumpkin Crisp for Breakfast or Dessert

IMG_5073Monica’s jewelry from The Striped Cat Metal Works