1/2 cup (75 g) pecans or hazelnuts (I've tried both, each with great results)
1/2 cup (75 g) cashews
1/2 cup (40gm) old fashioned rolled oats
3/4 cup (180gm) canned pumpkin puree or homemade, pureed winter squash
2 tsp pure vanilla extract
1/4 teaspoon pure stevia extract (or other sweetener, to taste)
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
pinch of ground cloves
1/8 tsp salt
1-1/4 cups unsweetened vanilla almond milk
1 cup frozen cranberries
Preheat oven to 350F. Lightly spray a 4-6 cup casserole dish, or small individual ramekins with cooking spray.
Lightly toast the nuts in a dry skillet over medium heat. Cook for a few minutes, shaking them around in the pan occasionally, until lightly browned and fragrant.
Place the nuts in a high-speed blender or food processor along with the oats, pumpkin, vanilla, stevia, spices and salt. Pour the milk over all and blend for about two minutes, until perfectly smooth and creamy. Fold in the cranberries with a spatula, then pour the mixture into the prepared baking dish(es).
Bake in preheated oven for 40-50 minutes (40 minutes for the smaller ramekins, until the pudding begins to puff and crack and the top appears dry. Cool sightly before serving. May be served warm or cold. Makes 4-6 servings. Store, covered, up to 4 days in the refrigerator, reheating individual servings in the microwave for about one minute, if desired.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 16.0 g
Cholesterol: 0.0 mg
Sodium: 41.4 mg
Total Carbs: 16.0 g
Dietary Fiber: 4.4 g
Protein: 4.5 g