If necessity is the mother of invention, then instant-gratification is the father of creativity. Today I enlisted the offspring of both nouns as well some pantry staples for a quick and nourishing dessert.
Limited diets like SCD and GAPS exclude nearly all processed and pre-packaged sweet treats. As a result, dessert usually requires planning ahead for time and ingredients. Fortunately, this GAPS pumpkin pudding requires no special grocery trip and comes together in minutes. The best part? It contains no sugar, grains, eggs, nuts or dairy.
For me, creamy requires crunchy. I topped my pudding with leftover Allergen Free Crumble Topping. Yes, cooking the crumble topping separate from the fruit filling is unorthodox, but it prevents the topping from meeting a soggy demise. Store extra topping in an airtight container, and it will stay crisp for a couple days.
In Breaking the Vicious Cycle, Elaine Gottshall stamps a big “Illegal” label on canned pumpkin because undisclosed starches and/or sugars are added during processing. But thanks to the folks at Farmer’s Market Foods, however, we now have an option for a BPA free, SCD and GAPS legal canned pumpkin!
- 1/4 cup pumpkin puree or canned pumpkin (this one doesn't have any undisclosed ingredients or mystery squashes added... unlike many canned pumpkins!)
- 1 Tbs. apple butter
- 2 tsp. creamed coconut or coconut butter, at room temperature
- 1 Tbs. raw honey or maple syrup
- Cinnamon, to taste
- Raisins, optional
- Stir everything together and enjoy!