Healthy, easy, quick recipe for a snack or dessert. I find that children like it too if you just tell them it's pudding!
Ingredients
3 cups coconut milk
1 ½ cup pumpkin puree
1 banana
2 tablespoons coconut flakes
¼ cup sunflower seed butter
1 tablespoon maple syrup, optional
2 teaspoons cinnamon or pumpkin pie spice
⅛ tsp sea salt
2 Tbl collagen protein or gelatin hydrolysate (dissolves in cold liquid) or sub 1⁄4 cup chia seeds
Optional Baked Apple Topping:
2 apples, chopped into 1 inch pieces
1-2 tsp cinnamon
1-2 Tbl maple syrup
Instructions
For Pudding:
Combine all ingredients in a blender except the collagen/gelatin or chia seeds.
Puree until smooth.
If using collagen/gelatin, run blender on low and slowly pour the powder into the smoothie to blend.
For chia seeds, pour smoothie mixture into a bowl and then stir in the chia seeds.
Portion mixture into desired storage containers. I use small 1-cup glass ball jars or Weck jars.
Chill for at least 1 hour before adding optional apple topping.
For Baked Apple Topping:
Preheat oven to 325.
Toss apples, cinnamon and maple syrup together, scrape into an oven safe baking dish. Bake until apples are soft, 20-30 minutes, stirring occasionally.
Once cooled and pudding has firmed up, add apples to top off the pudding and serve.
Recipe by Grace Brinton at https://gracebrinton.com/pumpkin-pudding/