Pumpkin Crunch Casserole or Breakfast Pudding
Servings: 6
Preparation Time: 45 minutes
Ingredients:
- 2 tablespoons chia seeds
- 6 tablespoons water
- coconut oil
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- 6 tablespoons sugar
- stevia, to taste
- 1 teaspoon vanilla
- 2/3 cup ground almonds (preferably already toasted)
- 2 teaspoons ground cinnamon
- 3 tablespoons Coconut Cream Concentrate, melted
- 2/3 cup coconut milk*
Directions:
Preheat oven to 350 degrees F.
Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In a medium bowl, mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.
In a small bowl, mix ground almonds, cinnamon, and Coconut Cream Concentrate. Sprinkle evenly over the pumpkin mix.
Bake for 25 minutes at 350 degrees using a water-bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Joanne, Delmar, DE.
