Gingerbread Pudding (Vegan)

gingerbread pudding

Move over chocolate and vanilla pudding, there’s a new flavour in town! That’s right, gingerbread pudding… ok minus the bread but the tasty flavours of a gingerbread cookie are all up in this pudding recipe!

It all started with a craving for something warm and cinnamony. Like many other winter-holiday flavour loving folk, I’m a sucker for pumpkin spice, all spice, cinnamon spice, apple spice, anything spice! The downside, a ton of store bought spiced flavoured treats are loaded with refined sugars and preservatives (yuk!). So why deprive myself when I can make a healthy, tasty, spice-flavoured treat at home?!

If you love spiced flavoured treats and enjoy ginger snaps/cookies, you’ll absolutely fall in love with this gingerbread pudding recipe. And yes, it took me less than ten minutes to make!

Here we go…

Caution: testing it to make sure it tastes good too many times will lead to an empty saucepan (#guiltyascharged).

Servings: 4 snack sized servings.

Prep Time: 2 minutes | Cook Time: 6-8 minutes

 Ingredients:

  • 2 1/2 cups unsweetened organic almond milk or coconut milk
  • 3 tbsp non-gmo corn starch
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger or ¼ tsp freshly pressed ginger
  • Tiny pinch of ground nutmeg, cloves, and sea salt
  • ¼ tsp vanilla extract
  • 1 tsp unrefined organic coconut oil
  • 2 tbsp real-Canadian dark maple syrup

 Directions:

  1.  Pour all dry ingredients to a small sauce pan, whisk to get lumps out.
  2. Add almond milk and set to medium-high heat and bring to boil.
  3. Turn down to a medium-low heat and whisk mixture continuously, breaking down any lumps formed by dry ingredients.
  4. Add in wet ingredients (maple syrup, vanilla, coconut oil) and keep whisking.
  5. Mixture will start to thicken after about 5 minutes or so. It’s ready when pudding starts to form a layer on a spoon without being runny.
  6. Take off heat and pour immediately into small bowls. Serve warm.

Tip: Don’t let the pudding rest in the sauce pan or it’ll start to form a thick layer at the bottom as it continues to cook in the pans heat.

Note: It’ll continue to slightly thicken as it cools so try not to overcook.

Optional: Top with coconut whip cream and ginger snaps or gingerbread cookie crumbs for an extra special treat.

Helping you put Wellness 1st,

Fay

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