Baking can be such a hassle. Especially when you have little ones running the kitchen. Crazy kids plus a hot stove/oven NEVER mix! So, feeling creative for Avery’s breakfast, I decided to make a delicious and healthy cake that I didn’t need to bake. Wham, and I just rhymed; score!

I grabbed one of my 24 cans of Organic Farmer’s Market Pumpkin (Thank you, Amazon!), some NuttZo Power Fuel, peanut flour, and unsweetened shredded coconut and got to work. It turned out to hardly be “work” since 5 minutes later, our NuttZo Coconut Pumpkin Pie was born.

Avery was tugging at my shorts and whining for the first bite, so after I took a few quick pics, I fed my ravenous daughter.

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I thought maybe, just maybe, there’d be a little leftover for me to savor, but that hope died fast. Unlike a typical pie, I found it easier to just roll into balls to feed her. At least that way I had messy fingers I got to lick!

If there was time, I’m sure chilling it would make for a cleaner finger food, but as Jack Bauer would say, “There’s no time!”. It does cut pretty good even at room temp though.

Wanna give it a go for yourself? Do it!

On to the main part of the post now, my eats!

Thanks as always to the wonderful Jenn from Peas and Crayons, for creating this fun link-up for foodies everywhere! It was great then and continues to be an awesome linky now!

Breakfast – One of my many leftover cups of black coffee from Starbucks that I picked up on Mother’s Day.

Yeah, I’ll be making more of that for the both of us for sure! Have a great Hump Day!

Do you like no-bake recipes or prefer to always cook your meals/snacks?

Ever buy things you use a lot in bulk on Amazon or another site? It’s a must in our home!