Monday, January 19, 2015


Today I'm simply going to connect you to one of our favorite treats these days. I have a pile of stored winter squashes to work through and it's hard to think of a better way to use them up [well besides hash browns, chili, and soup of course]!


Against All Grain Pumpkin Pudding [Dairy-Free, Egg-Free]

Note: The recipe calls for pumpkin puree however I've had great success with a variety of winter squash so simply use what you have on hand or can find at your local [winter] market. I also up the quantity of squash / pumpkin puree to 2 - 3 cups, adding an additional 1 - 2 teaspoons of gelatin to compensate. You can opt to sweeten with applesauce in lieu of maple syrup for a sweetener-free option. Make it as the recipe dictates once and then adjust as you wish!

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