I don’t think I will ever be fed up with pumpkin pudding, especially not with Foodness editor Claartje’s vegan, gluten and lactose free pumpkin chia pudding!
Lees in het Nederlands
This month, Foodness.nl’s Claartje – owner of the Dutch healthy food platform for which I write a monthly basis – has something to celebrate: she recently launched her Fast Food e-book. Congratulations Claartje!
Her e-book contains 25 deliscious, healthy recipes (breakfast, lunch, dinner, dessert and snacks) that you can make in less than 20 minutes each. The recipe pictures look mouthwatering, so if you can’t read Dutch, you could just get it for the amazing pictures.
Good news if you can’t read Dutch: as a preview of Claartje’s e-book I am pleased to translate and share my most favorite recipe with you.
Favorite: Pumpkin chia pudding
[dropcap]M[/ dropcap]y absolute favorite recipe is the pumpkin-chiapudding with almonds. Ofcourse; I insanely love pumpkin! Pumpkin is very sweet by nature and therefore perfect to use in sweet dishes such as cakes or desserts. Doing so is a great food hack, which makes it very easy to eat enough vegetables on a daily base.
Pumpkin Health Benefits
A short recap of why and what it is about pumpkin that makes it such a healthy food:
- It is packed with fiber, which stimulates your digestion and limits blood sugar spikes.
- Pumpkin is rich in beta-carotene, which is converted to vitamin A (aslo known as retinol) in your body. Vitamin A needed for a strong immune system.
- It provides sustained energy through complex carbohydrates.
- It is a big claim, but according to this study, beta-carotene helps prevent certain types of cancer.
Doesn’t pumpkin pudding make working on your health utterly pleasant? Thought so!
Ready for the recipe? Here you go: from Foodness (and little bit from me), for you!
- 0.8 cups pumpkin puree
- 1/2 cup of rice milk
- 3 tablespoons chia seed
- 2 tablespoons gula java
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of ground nutmeg
- handful of almonds
- handful of raisins
- 1 tablespoon raw cocoa nibs
- Combine all ingredients in a bowl and mix until you have a smooth mixture.
- Put your pumpkin-chiapudding in the fridge and leave for at least an hour, but preferably overnight. The pudding will thicken, as the chia seeds absorb moisture from the mash.
- Chop the almonds, raisins and raw cocoa nibs and mix until it forms a crumble. Sprinkle the crumble on top of the pudding just before serving.
- Tip: if you don't like pumpkin if pumpkin is not in season, you can also use sweet potato. Boil a sweet potato, mash the potato and use like you would use the pumpkin puree in the above recipe.