It maybe not be autumn anymore, but we can still have pumpkin! I’ve been making a big batch of this creamy-dreamy-pumpkin-pudding to have throughout the week. It’s wonderful topped with nut butter, coconut, granola, cacao nibs…whatever’s in the cupboard. Hope your 2018’s off to a great start, and here’s to another year of Veggie Ninjas!

Pumpkin Pudding Breakfast Bowl

 

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Author: noctekana@gmail.com

Serves: makes 2 bowls

Ingredients

• ¾ cup milk of choice
• 1 cup unsweetened pumpkin puree
• ¼ cup frozen pineapple
• 2 tbsp psyllium husks
• 1 tbsp chia seeds
• 1 tbsp lucuma powder (or add a drizzle of maple syrup)
• 1 tsp vanilla extract
• ½ tbsp pumpkin pie spice
• ⅛ tsp salt

Instructions

1. Add all ingredients to blender (make sure to add the milk first) and blend on low to incorporate milk, then on high until smooth.
2. Top of cacao nibs, nut butter, shredded coconut...

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