Pumpkin Pie Chia Pudding (Gluten-Free, Vegan, Sugar-Free)

The final post in our gluten-free recipe series from Beth of Tasty Yummies!
If you are anything like me, as soon as fall hits I crave anything and everything pumpkin! With some delicious aromatic spices like cinnamon, nutmeg and cloves, there really is nothing better. I prefer to buy fresh whole pie pumpkins at the market and make my own puree, but a can of unsweetened organic pumpkin puree works great, too. I made some delicious mini pumpkin pie tarts (the recipe can be found on my blog) to celebrate the beginning of fall and I have been dreaming of lots of other ways to get creative with pumpkin ever since.
This chia pudding was the perfect answer to celebrate all of those lovely flavors in a delicious, creamy and healthy treat. I am a big fan of chia seeds, they are wonderful in homemade granola, in muffins, on top of salads, in smoothies and especially in puddings like this one. When soaked overnight chia seeds turn into a simple pudding, similar in consistency to tapioca (which I love). This pudding was creamy, a little thick, and it had a little bitty crunch from the seeds.
If you haven’t yet had chia seeds, you must try them. Chia seeds are a super food that provides a variety of wonderful health benefits. It a nutshell – by adding just 2 tablespoons of chia seeds to your daily diet it will give you approximately 7 grams of fiber, 4 grams of protein, 205 milligrams of calcium, and a whopping 5 grams of omega-3! And yes, these are the are the same chia seeds made famous by the Chia Pets! Chia seeds can be found at most health food stores, normally where you would find the flaxseeds.
If you are looking for a pudding consistency that is even thicker than this, you can use 1/4 cup or maybe even a little bit more of the chia seeds. If you find you want this pudding a little bit sweeter when you serve it, you can drizzle a little honey or maple syrup over top and it would be wonderful. I like mine topped with a little freshly whipped coconut cream – (recipe here). Serve this chia pudding for dessert or even breakfast, which is when I like it.

Pumpkin Pie Chia Pudding (gluten-free, vegan, sugar-free)
serves 2-4 – makes approximately 3 cups
1 cup coconut milk (the canned kind – lite or full-fat)
1 cup unsweetened almond milk (or other non-dairy milk of your choice)
1 cup pumpkin puree (here’s how to make it yourself)
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of ground cloves
5 medjool dates, pits removed
3 tablespoons chia seeds
Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.


For more of Beth’s recipes visit her blog Tasty Yummies.
 

Source: Pumpkin Pie Chia Pudding (Gluten-Free, Vegan, Sugar-Free) | Free People Blog http://blog.freepeople.com/2012/09/pumpkin-pie-chia-pudding-glutenfree-vegan-sugarfree/#ixzz29R1Ge8gi

Witch's Brew - For Kids or Adults - Non Alcoholic Fun for Samhain Halloween - Party Beverage

 

Ingredients:

• 4 cups Cranberry juice cocktail
• 1 cup chopped & candied Ginger
• 3 Orange
• 12 oz frozen Apple juice concentrate
• 6 oz frozen Limeade concentrate
• 2 cups seedless Grapes
• 4 cups Water
• 1/2 gal Ginger ale

Mixing instructions:

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a vegetable peeler, pare peel (colored part only) from oranges: cut peel into thin 2 in long worms: or use an Oriental shredder to make long shreds. Add orange peel to cranberry mixture. Cover and chill at least 4 hours or as long as overnight. Juice oranges: put juice in a 6 to 8 quart pan or heavy bowl. Stir in cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate, limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in punch or cups): ice should smolder at least 30 minutes. Ladle into cups. Add any remaining ice when bubbling ceases.

Creator/contributor's comments:

A SERIOUS CAUTION: never touch dry ice: use tongs to handle.

Soul Cakes For Samhain Halloween Night

Soul cakes were traditionally baked as a gift for the spirits of the dead. In many European countries, the idea of "Souling" became an acceptable alternative for Christians. The cakes took many different names and shapes -- in some areas, they were simple shortbread, and in others they were baked as fruit-filled tarts. Still other regions made them of rice flour. Generally, a soul cake was made with whatever grain the community had available. You can make your own with one of these four simple recipes.

Difficulty: Easy

Time Required: 1 hour

Here's How

Pie Crust Soul Cakes

1. You'll need:
   
   • A refrigerated roll-out pie crust
   • 2 Tbs. melted butter
   • 1 C mixed dried fruit
   • 2 Tbs honey
Roll out the pie crust and cut it into circles. Use the circles to line a tin of muffin cups. Mix the butter, fruit and honey together. Scoop the fruit mixture into the pastry shells, and then bake for 15 minutes at 375 degrees. Allow to cool for about ten minutes before eating.

Quickie Shortbread Soul Cakes

1. You'll need:
2. 1 stick of butter, softened

• 4 Tbs sugar
• 1 1/2 C flour

1. Cream together the butter and sugar. Use a flour sifter to add the flour to the bowl, and mix until it's smooth. Divide the dough into two parts, and shape each half into a flat circle about half an inch thick. Put them on an ungreased baking sheet (baking stones are really nice for this) and poke lines with the tines of a fork, making eight separate wedges in each cake. Bake for 25 minutes or until light brown at 350 degrees.

Buttery Soul Cakes

1. You'll need:
2. Two sticks butter, softened

• 3 1/2 C flour, sifted
• 1 C sugar
• 1/2 tsp. nutmeg & saffron
• 1 tsp each cinnamon & allspice
• 2 eggs
• 2 tsp malt vinegar
• Powdered sugar

1. Cut the butter into the flour with a large fork. Mix in the sugar, nutmeg, saffron, cinammon and allspice. Lightly beat eggs, and add to flour mixture. Add malt vinegar. Mix until you have a stiff dough. Knead for a while, then roll out until 1/4" thick. Use a floured glass to cut out 3" circles. Place on greased baking sheet and bake 25 minutes at 350 degrees. Sprinkle with powdered sugar while the cakes are still warm.

Irish Cakes

1. You'll need:
2. 4 C flour

• 1 pkt active dry yeast
• 1 C milk
• 2 Tbs butter
• 1/2 tsp each cinnamon & salt
• 3/4 C sugar
• 1/2 C lemon zest
• 1 1/4 C golden raisins

1. Cream yeast with 1 tsp sugar & 1 tsp milk, let it get frothy. Blend flour, spices, & salt together, then cut in butter. Add the rest of the sugar to the flour mix and blend. Add milk & beaten egg onto the yeast mixture; combine with flour mixture. Beat until stiff.
2. Fold in raisins and zest, cover with a damp cloth and let rise. Divide in two, place each half in greased 7" round pan. Cover, let rise again for 30 minutes. Bake 1 hour at 400 degrees.

1. Suggested Reading

• More Samhain Cooking
• Samhain Crafts
• Samhain History

Suggested Reading

• All About Samhain
• Samhain Cooking: Mix Up Some Magic at Halloween
• Samhain, The Witch's New Year