Paleo Pumpkin Porridge

OatmealIngredients:
1 15 oz can of Organic Pumpkin or 2.5 cups of fresh baked (always get fresh when in season)
3 tbsp coconut cream or 1/2 can coconut milk
1 cup water  (use 1/2 cup water if using canned coconut milk)
1 tsp gluten free vanilla extract
2-3 soy free eggs, beaten
1/2 tsp nutmeg
1 tsp cinnamon
1 tbsp sliced almonds (optional)
1/4 cup shredded coconut
Real salt to taste
Stevia or honey, to taste (optional)
Directions:
Add the shredded coconut to the bottom of a saucepan and stir until it is slightly toasted. Add the pumpkin, coconut cream and water and warm over medium heat and stir with a wisk. Once the pumpkin is a little bit warm add the beaten eggs and keep stirring. Once the mixture starts to bubble and thicken turn off the burner. Add the cinnamon, nutmeg, vanilla and sweetener. Pour into a bowl and top with desired toppings such as sliced almonds, cinnamon, and coconut shreds.

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