These pumpkin chia pudding cups are unbelievably easy and yummy. This started out as a standard baked custard, but it actually works better to skip that step completely and just pop them in the fridge to firm up!
FPIES, Crohns flares, food allergies, and inflammatory bowel disease (IBD) can be challenging and frightening for anyone, let alone kids. It’s so discouraging when it seems there is nothing to eat, and food only hurts. Here is a soothing, nourishing recipe that uses safe, easily digested ingredients that are low FODMAPs and allowed on SCD as well as IBD and AIP restricted diets. It’s free of grains, gluten, egg, dairy, nuts, and sugar. Plus it’s yummy! Use only plain unsweetened organic ingredients, with no fillers, additives, or sugars added to the canned goods.
Pumpkin Chia Pudding Cups
Print Recipe
Perfect pumpkin chia pudding, sweet and simple. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Perfect pumpkin chia pudding, sweet and simple. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
In a large mixing bowl, combine all ingredients, saving chia seeds for last. Stir thoroughly, til smooth and evenly mixed. You might find this works best in a food processor, blender, or mixing bowl with electric mixer.
Chill for an hour or more, until set. You can pour entire mixture into one large bowl, or into six individual cups.
Enjoy plain or with a blob of freshly whipped coconut creme.
