Thursday, October 17, 2013

Paleo Crock Pot Pumpkin Pudding (Recipe Revisit)

The caveman asked how exactly I would define this pudding. Is it breakfast? Dessert? I call it both, though I personally would reserve it for a treat as opposed to using it to kick-start my day.

I adapted it from a pre-paleo recipe that my kids adored, using packaged biscuit (AKA Bisquick) mix that would create a pumpkin pudding in the crock pot with an almost cake-like consistency. By ditching the boxed mix the texture changes a little, but the delicious flavor is still the same. Think pumpkin pie filling with a nice thickness to it.

You can eat this straight up, or garnished with anything from dried fruit to shredded coconut or nuts. The amount of sweetener you add is totally up to you. I like to mix it all up without eggs and taste for sweetness, adding a little at a time. Similarly, you can use your choice of sweetener, though I would suggest including at least some maple syrup to really capture the flavor of fall.

I included baking powder and coconut flour to make my pudding firm up a bit, but you could honestly omit one or both and still get a pretty sturdy finished product thanks to the egg. The longer you cook it the more of a "crust" you'll get on the top (which was definitely the caveman's favorite part!)

Paleo Crock Pot Pumpkin Pudding

2 tbs. melted coconut oil
1 can coconut milk
2 cups canned organic pumpkin
1/3 cup pure maple syrup
2 tsp. pumpkin pie spice
2 tbs. vanilla extract
pinch of salt
1 tbs. arrowroot powder
1 tsp. baking powder
3 eggs, beaten

Grease interior of a crock pot with a little of the melted coconut oil. Combine all ingredients in a blender and process until smooth. Alternatively, you can add them to the crock pot and combine them with an immersion blender (a nice easier and quicker method!).

Put lid on the crock pot and cook on low for 6-8 hours or until the top has set.