Pumpkin Spice Protein Breakfast Pudding – gluten free, dairy free

You will need: blender or food processor, measuring cups and spoons, 6-6-10 oz ramekins or a brownie pan
Yield: 6 servings

Ingredients:

• 1 15-oz can pumpkin puree (canned pumpkin)
• 2 eggs
  (if you don’t eat eggs, make flax eggs. One flax egg is 1 T flaxseed meal + 3 T water)
• 11-oz full-fat coconut milk  (in the video, I used a container of culinary grade coconut cream, which I don’t think is readily available anymore. But full fat coconut milk will work just the same. You need it to be thick to get the consistency to be balanced)
• 3 servings vanilla protein powder*
  (any kind should work!)
• 1/4-1/3 cup maple syrup – taste the batter and add more if needed – the amount will depend on how sweet your protein powder is
  (you can also try honey, brown rice syrup, stevia, or other sweeteners of your choice – I won’t be able to tell you the perfect equivalent amount as I have not tried making it with anything else yet – I would suggest adding conservatively and tasting your batter as you go)
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp sea salt

*this ingredient is optional, I just like to start my day with a well-balanced meal that includes healthy protein

1- Preheat oven to 350.

2- Add all ingredients to the blender and blend.

3- Pour into ramekins (I used 6- 6oz ramekins filled with the batter – you could also use 10 oz) or a brownie pan and bake for 40-45 min or until a toothpick inserted comes out clean.

TOPPINGS: I’ve used a few different toppings – things I like include coconut cream and berries, hemp seeds and Greek yogurt.