Pumpkin Chia Pudding With Matcha

Vegan

https://www.cutoutandkeep.net/projects/pumpkin-chia-pudding-with-matcha • Posted by Murdoch Books

breakfast gluten-free & raw spring Makes 2 serves Time 15 minutes plus setting and freezing (optional)


You will need

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

Project Budget

Time

Difficulty

Description

breakfast gluten-free & raw spring Makes 2 serves Time 15 minutes plus setting and freezing (optional)


Instructions

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


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.