Bulgur Porridge with Dates

Ingredients

½ cup pumpkin seeds, divided 
½ cup 10 pitted medjool dates
1 tablespoon coconut oil 
½ teaspoon ground allspice 
1 cup bulgur wheat 
2 ½ cup water 
1 cup milk
1 teaspoon vanilla 
¼ teaspoon salt
1 tablespoon maple syrup, more to taste 

Directions

1. In a small skillet over low heat, toast ¼ cup  pumpkin seeds for 5 minutes or until slightly brown, turning occasionally. Set aside. 

2. Slice the medjool dates into small strips then chop into small dice. Set aside. 

3. In a saucepan over medium, heat the coconut oil for 1 minute. Add the allspice and dates in and saute for 1 minute or until the coconut oil starts to bubble. Stir in the bulgur and saute for another minute. Add the remaining pumpkin seeds, water, milk, vanilla, salt and maple syrup. Bring the mixture to a boil. Lower the heat and cook the bulgur for 20 minutes, stirring often. The mixture will stick to the bottom of the pot easily.

4. Remove from heat and let it stand for 10 minutes before serving. To serve, stir the mixture until smooth, spoon into bowls and sprinkle toasted pumpkin seeds. Drizzle with additional maple syrup if desired.

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Quick Tips

• This pudding can be eaten warm or cold. 

• Sliced almonds, sunflower seeds, chopped walnuts would be a good alternative to pumpkin seeds in this recipe. 

• Bulgur is a good source of fiber, manganese, copper, and magnesium.