With the change of season comes a change in our “seasonal menus.” Welcome the crisp days of autumn with this delicious fall pudding that highlights hearty winter squash, natural sweeteners, and warming aromatic spices. (Gluten-Free and Dairy-Free) I just disovered this recipe in my new favorite cookbook listed below – wonderful for anyone who loves Whole Foods cooking!
Source: The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
1 1/2 cups water
1/2 cup small pearl tapioca
1 cup raw cashews
2 cups water
1/2 cup maple syrup or agave nectar
2 cups baked sugar pumpkin or butternut squash
2 Tbsp lemon juice
2 tsp vanilla
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
pinch ground cloves
1. Place 1 1/2 cups water and tapioca pearls in a 4-quart pot and let soak for 1 hour.
2. Place cashews, water & maple syrup in a blender. Blend for 1-2 minutes till creamy. Add squash, lemon juice, vanilla, sea salt & spices. Blend for another 1-2 minutes.
3. Add blended mixture to the pot of soaked tapioca and whisk together. Bring to a boil while stirring. Turn off heat to low and simmer. Stir frequently for approx 15 minutes or until tapioca pearls are translucent.
4. Pour into small serving bowls & chill in fridge. Enjoy!
