[Gluten Free & Dairy Free Recipe] Pumpkin Pie Chia Seeds Pudding Parfait

[Gluten Free & Dairy Free Recipe] Pumpkin Pie Chia Seeds Pudding Parfait | www.fussfreecooking.com

Hi friends, happy hump day!

It’s amazing how fast time flies and I don’t even realise it.  The realisation occurred when I treated myself to a new personal planner.


I must admit it was kinda awkward to get a new planner at this time of year because I am not sure whether to use this planner now or save it until 2015.

And #firstworldproblem ha!

[Gluten Free & Dairy Free Recipe] Pumpkin Pie Chia Seeds Pudding Parfait | www.fussfreecooking.com

Unfortunately, I am a lady who is full of first world problems. *wink*  A few days ago, I felt the need of a new breakfast option other than my usual egg and toast or porridge.  Parfait has always seemed to be a fancy breakfast to me even though it only takes minutes to whip up especially the one that is made up of yoghurt, fruits and granola.  As much as I’d like to say this pumpkin pie chia seeds pudding only takes minutes to whip up, this one requires a little more effort in terms of making the “pumpkin pie filling”. But I am sure it’s nothing you can’t handle. 🙂

The good news is the latter is a perfect do-ahead breakfast.  If you like pumpkin pie like myself, I have a feeling you will also enjoy this one. What’s not to like a sweet treat which tastes like a pumpkin pie but none of the baking effort that’s required? It is also worth noting that this is a gluten and dairy free, as well as vegan friendly recipe. This means the more people can enjoy this recipe, the merrier I am!

[Gluten Free & Dairy Free Recipe] Pumpkin Pie Chia Seeds Pudding Parfait | www.fussfreecooking.com

[Gluten Free & Dairy Free Recipe] Pumpkin Pie Chia Seeds Pudding Parfait

Two generous glasses

[Gluten Free & Dairy Free Recipe] Pumpkin Pie Chia Seeds Pudding Parfait

Ingredients

  • 1/3 cup chia seeds
  • 270ml light coconut milk (I used this brand)
  • 300g (net weight) pumpkin, peeled & diced
  • A Tbsp water
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • Maple syrup
  • A handful of pecan

Instructions

  1. In a bowl, combine chia seeds and coconut milk and stir until well mix. Allow the mixture to rest in the refrigerator for at least an hour.
  2. In the meantime, place the diced pumpkin in a microwave proof container with a lid (I used a Pyrex Casserole dish) with a tablespoon of water. Cook the pumpkin in the microwave for 10 minutes (or more) in the Hi setting until the pumpkin is softened.
  3. Add ground cinnamon and nutmeg to the pumpkin and mash it with a fork. You may need to add a little water if the mixture appears to be dry. Set aside for the pumpkin to cool before refrigerate it .
  4. Roughly divide the pumpkin mash and chia seeds pudding into 4 portions respectively. In two glasses, spoon the chia seeds pudding and pumpkin in alternate layers and top with pecan pieces. Drizzle with maple syrup if you like.
http://www.fussfreecooking.com/recipe-categories/sugary-treats/gluten-free-dairy-free-recipe-pumpkin-pie-chia-seeds-pudding-parfait/

Pumpkin Pie Breakfast arfait | www.fussfreecooking.com


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