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Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF
Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF

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Healthy eating helps bring about a feeling of well being. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy ones contributes to a more wholesome feeling. Eating more vegetables helps you feel better than eating a portion of pizza. Sometimes it’s difficult to find wholesome foods for snacks between meals. Finding snack foods that help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these healthy foods when you really need an energy-boosting treat.

Healthy foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Eating on the run can easily be much healthier with wholesome chips and crackers. Whole grains are usually better than refined grains included in white bread.

A large assortment of quick health snacks is easily available. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vickys pumpkin pudding with optional candied pecans, gf df ef sf recipe. You can cook vickys pumpkin pudding with optional candied pecans, gf df ef sf using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:
  1. Take 6 tbsp maple syrup
  2. Get 2 tbsp cornstarch / cornflour
  3. Provide 420 ml coconut milk (1 & 3/4 cup)
  4. You need 110 grams pumpkin puree (1/2 cup)
  5. Prepare 1 tsp vanilla extract
  6. Take 1/2 tsp ground cinnamon
  7. Get 1/4 tsp ground nutmeg
  8. Prepare 60 grams roughly chopped pecan nuts (1/2 cup)
  9. Get 2 tbsp sunflower spread / butter
  10. Use 3 tbsp soft brown sugar
Steps to make Vickys Pumpkin Pudding with optional Candied Pecans, GF DF EF SF:
  1. Mix the maple syrup and cornstarch together in a pan until combined
  2. Whisk in the milk slowly over a medium heat. Keep whisking and let the mixture come to a boil for 1 minute
  3. Turn the heat down to low and let it cook whisking constantly for another minute until smooth and thick
  4. Take the pan off the heat and stir in the pumpkin, vanilla and spices. Add more maple syrup to taste
  5. Divide the mixture between 4 serving dishes, cover with clingfilm and chill until cold
  6. Meanwhile put the pecan nuts, butter and sugar in a small skillet and place on medium-low heat. Stir to coat and let them caramelize, then take the pan off the heat and spread the nuts on parchment paper to cool
  7. Garnish the pumpkin puddings with the nuts and some whipped coconut cream if desired

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