Friday, February 14, 2014

Paleo pumpkin pudding

Pumpkin is so healthy for everyone and our son loves it. We make pumpkin pudding in the crockpot/slow cooker. The original recipe came from Make it Fast, Cook it Slow by Stephanie O'Dea. We altered it to make it paleo. The ingredients we used are as followed:
first we wipe down the inside of the crock with oil (any type will do)
1 can pumpkin
1 can coconut milk (or a can of evaporated milk, we have even used almond milk)
1/2 cup coconut palm sugar (or 1/2 cup sugar)
1/4 cup coconut flour (or 1/2 cup flour)
2 eggs
2 TBS flax meal
2 TBS coconut oil (or oil of choice)
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 tsp vanilla
we blend it in the crock with a immersion stick
cook on high for 2-3 hours or low for 4-6. The top will crack similar to a pumpkin pie.

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