About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
15 mins
Serves
2

Vegan
breakfast
gluten-free & raw
spring

Makes 2 serves
Time 15 minutes plus setting and freezing (optional)


Posted by Murdoch Books Published See Murdoch Books's 69 projects »
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© 2019 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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  • 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.


  • 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.


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