2 Minute Pumpkin Pudding
Oh my gosh, this pudding was incredibly divine and I am beyond excited to share this recipe with you because I am pretty confident you will all love it!
If you have all of the ingredients in your pantry ready to go, it’s SUCH an easy, quick and tasty recipe to throw together for breakfast (or as a sweet, substantial snack or dessert!).
Also, flaxseed meal is personally my “ingredient of the moment”.
Why? It’s super high in dietary fibre which is so essential for optimal gut health AND it is high in anti-inflammatory omega 3’s. So, if you don’t eat a whole lot of fish, this is a must to begin to include in your daily diet.
It’s also high in protein and lignans (which have anti-cancer benefits) and has been found to help lower cholesterol levels and blood pressure. Click here to learn more about the benefits of flaxseeds!
2 Minute Pumpkin Pudding
Serves: 1
Time: 5 mins (3 minutes prep time, 2 minutes cook time!)
Ingredients
Pudding:
2 heaped tbsp 100% canned pumpkin puree (or make yourself by boiling pumpkin and pureeing it)
1 heaped tbsp ground flaxseed meal
1/2 tbsp coconut flour
2 tbsp almond flour or meal
1 - 2 tbsp almond milk
1 tsp stevia
1/4 tsp gluten free baking powder
1 tiny dash of salt
1/2 tsp cinnamon or pumpkin pie spice
1/2 tsp vanilla extract
To serve:
2 heaped tbsp plain, natural coconut yoghurt
1 tbsp pepitas
Extra cinnamon if desired!
Method:
Simply stir all ingredients (except for the coconut yogurt and pepitas) together with a fork in a mug or ramekin. It should be nice and thick. Add a little more almond milk if need be! Then, using the back of a spoon, smooth out the batter.
Wipe down the edges if you want it to come out looking beautiful for a photo.
Place in the microwave for 90 seconds - 2 minutes. I would start with 90 seconds, then have a look and if you think it needs longer, place it back in! It actually comes out fairly "raw" still, due to there being no egg - it's quite dense! But I think this is yummy!
Top with 2 heaped tbsp of plain coconut yogurt or greek yoghurt and sprinkle with pepitas and extra cinnamon. You may want to sprinkle a little extra stevia for sweetness if you’re a sweet tooth!
Macros / serve:
Calories: 353 kcal
Protein: 12 g
Fat: 17 g
Net carbs: 11 g
Fibre: 7 g
Notes:
Not strict dairy free? Swap coconut yoghurt to greek!
Tip for leftover puree:
Freeze to save for future puddings: Measure out 2 Tablespoon sized portions in an ice cube tray, freeze, then store in a bag in the freezer for easy use. Simply microwave the pumpkin puree ice cube for 30 to 40 seconds to thaw, and mix in remaining ingredients to make one of these puddings again!
The puree can also be used over the week if you make this again OR you can make it into a yummy savoury puree to serve with your protein of choice and steamed greens by mixing about 1/4 cup of the puree together with 1 tsp garlic powder, 1 tbsp coconut cream or 1 tsp butter, 2 tbsp vegetable or chicken stock and a dash of salt and pepper.
Ingredients with a “*”:
Pumpkin puree: I found mine at Supa IGA in Nedlands, Perth. It was American - so you could look in that American section that’s often in supermarkets or a health food isle.
If you can’t find it at your local store, you could just buy it in bulk online and keep it as a pantry staple along with the rest of the ingredients!!
I hope you love this recipe. When you make it, please share on instagram and tag me so that I can see! I love that so much.
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