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.
This pumpkin pudding tastes great by itself or you can also put it in your favorite pie crust making ‘Pumpkin Pie’.
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
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