OH YEAH! I made this recipe idea all by ME! Haha I am a bit proud of it because it is one of the best breakfastbowls I have ever tried 🙂 Especially because it’s so hard to find a glutenfree bowl like a lot of people can eat oatmeal for breakfast…. SO this is my good own powerfoodie:


  • Roast slices pumpkin sprenkled with coconut oil & spiced glutenfree biscuit (speculoos) in the oven (220 degrees) for 25 minutes.
  • Take the pumpkinskin off the slices afterwards.
  • Pure it with banana, coconut sugar and coconut flakes.
  • Serve with blueberries.
  • Have a happy breakfast, snack or bowl whenever you like it. 😉 #absaremadeinthekitchen #foodie-ness!!