Pumpkin Chia Pudding With Matcha

Vegan

Posted by Murdoch Books

About

breakfast
gluten-free & raw
spring

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


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You Will Need (14 things)

  • CHIA LAYER

  • ¾ cup (185 g) Pumpkin Puree *
  • 2 tbsp Coconut Cream **
  • Juice of 2 Orange(s)
  • 1 tbsp Grated Fresh Ginger
  • 2 pinch Of Cayenne Pepper
  • 6 drop Of Vanilla Extract
  • 2 tsp Extra Virgin Olive Oil
  • 6 Handfuls of Chia Seeds 


  • MATCHA LAYER

  • 6 tbsp Coconut Cream **
  • 4 tbsp Rice Syrup
  • 1 tsp Matcha green tea powder
  • 30 drop Of Vanilla Extract

Steps (3 steps, 15 minutes)

  1. 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.

  2. 2

    Spoon the pudding into 2 glasses or bowls and set aside for at least an hour or overnight.


  3. 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.