Pumpkin Chia Pudding With Matcha
Extract from Vegan • By Kyra De Vreeze • Published by Murdoch Books
About
Vegan
breakfast
gluten-free & raw
spring
Makes 2 serves
Time 15 minutes plus setting and freezing (optional)
Tags
© 2024 Kyra De Vreeze / Murdoch Books · Reproduced with permission. · Vegan: Recipes for a More Delicious Life by Kyra de Vreeze (Murdoch Books, £12.99). Photography by Kyra de Vreeze.
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Alex B. favorited Pumpkin Chia Pudding With Matcha
03 Jun 12:37
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Murdoch Books published her project Pumpkin Chia Pudding With Matcha
24 May 09:00
You Will Need
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Step 1
Make the chia layer by mixing the pumpkin purée,
coconut cream, orange juice, grated ginger, cayenne and vanilla in a food processor. Let the motor run while you slowly add the olive oil until you have a smooth liquid. Pour into a bowl and add the chia seeds. Stir the seeds carefully into the liquid with a spoon or spatula so that they are fully covered and do not stick together. -
Step 2
Spoon the pudding into 2 glasses or bowls and set aside for at least an hour or overnight.
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Step 3
Make the matcha layer by whisking the coconut cream, rice syrup, matcha powder and vanilla in a bowl to make a beautiful creamy mixture. Pour over the pumpkin-chia layer, then leave in the freezer for 30 minutes to make firmer. Don’t have the time? Skip this stage and serve the pudding immediately.
TIP For a completely raw version, use pumpkin juice, raw coconut cream, a vanilla bean and a natural liquid sweetener.
* You can buy pumpkin purée or make it yourself by baking chopped pumpkin for 30–40 minutes in a 190°C (375°F) oven and then mashing.
** I use the solid parts of a BPA-free tin of coconut milk.
