Pumpkin Pudding – Vegan & Gluten free
Seasonal, nutrition and very healthy! Pumpkin is is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary : , Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.
The recipe:
This pumpkin pudding tastes great by itself or you can also put it in your favorite pie crust making ‘Pumpkin Pie’.
Ingredients:
2 cups roasted, pureed pumpkin
1/4 cup almond milk
3 Tbsp Brown rice syrup
1 tsp molasses
1 tsp stevia
1 tsp cinnamon
1 teaspoon ground allspice
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp Himalayan Salt
1/4 cup arrowroot starch
Directions:
1. Preheat oven to 350º F.
2. Lightly oil a 9 inch casserole dish.
3. Blend pumpkin and almond milk till it is a puree.
4. Add the rest of the ingredients and blend until smooth. You will have to stop and scrape the sides a few times so it is all thoroughly blended.
5. Pour into a casserole dish and bake for about 45 – 60 minutes.
6. Allow it to cool on the counter.
7. Then refrigerate to chill before serving.
8. Now serve and enjoy your homemade pumpkin pudding.
Enjoy & keep healthy!
Looking forward to seeing you at our classes!
Source : realfoodforlife.com