We don't normally eat apples with every meal, it's the end of the shopping section, and I'll be getting some more groceries tomorrow :)
I made this yesterday, and did it again today with some variations, turned out very well.
Hot Pumpkin Pudding:
1/2 can pumpkin puree
1/2 can 365 or A Taste of Thai Coconut Milk, shaken
1 Tsp Pumpkin Pie Spice (I'm out, so I threw in all spice, nutmeg, ground cloves, and cinnamon)
1 egg
2 Tbsp chia seeds
2 Tbsp organic Maple Syrup
2 Tbsp Coconut flour (fun fact: coconut flour expands in moisture)
1-2 organic apples, sliced, for dipping
Blend together and pour into a 4 cup baking dish. I used a glass pyrex storage dish we have.
Bake at 350 until mostly done, about 25-30 minutes.
Slice apple and serve with the pudding for dipping!
Yum! Going to try this!
ReplyDeleteThis looks so yummy! I'm going to have to figure out a way to make it coconut free (I'm really sensitive to it)!
ReplyDeleteJen, you may be able to leave the flour out, and use almond milk or thick canned or fresh milk with cream in place of coconut milk.
ReplyDelete