Friday, October 19, 2012

Pumpkin Pudding with Maple Cream and Granola

Sometimes things are greater than the sum of their parts.

People changing the world.

Chocolate and almonds.

This recipe.

The pudding's good on it's own, and so it the granola, but when you combine them all together something amazing happens. It's ridiculously easy as well, which makes it all the more worthwhile.

You can used canned pumpkin, but I'd really recommend trying, at least once, roasting your own. Tis the season after all, you can buy canned pumpkin whenever you want. The real deal only comes around once a year! For directions on how to roast a pumpkin, go here.

Pumpkin Pudding with Maple Cream and Granola

Pumpkin Pudding
2 cups pumpkin puree
1/2 small banana
3 tablespoons maple syrup
1/2 cup almond milk
2 tablespoons chia seeds
1-2 packets of stevia(to taste)
1 tsp cinnamon
1/2 tsp cloves, nutmeg, ginger

Blend pumpkin, banana, chia seeds, maple syrup, almond milk, and stevia in a blender til smooth. Add in the spices and blend til incorporated, let set in the fridge for about an hour.

Maple Cream
1 cup vegan whipped cream
2 tablespoons maple syrup

Stir maple syrup into whipped cream.

Maple Almond Granola
1 cup rolled oats
1/2 cup chopped almonds
1/4 cup maple syrup
2 tablespoons coconut oil
1/2 tsp cinnamon

Stir everything together, and bake for 12 minutes in the oven at 350, or until slightly crispy.

Serve pumpkin pudding with a dollop of maple cream and a sprinkle of granola on top!

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