This is a great gluten-free, dairy-free sweet casserole option for the holidays!
Using almonds and chia seeds rather than grains, and coconut milk and oil in place of dairy-based ingredients, this is an allergy-free friendly recipe that you can add to your holiday list with confidence that it will satisfy the pickiest (and allergy-free) palette. Since it’s rich in sugar, I don’t recommend this one on a regular basis but it’s a great option for that special menu night.
The original post can be seen here, and the author was happy to let us share it with you.
- 2 tablespoons chia seeds
- 6 tablespoons water
- coconut oil
- 15 ounces pumpkin puree
- 1 tablespoon pumpkin pie spice
- 6 tablespoons sugar
- stevia, to taste
- 1 teaspoon vanilla
- 2/3 cup ground almonds (preferably already toasted)
- 2 teaspoons ground cinnamon
- 3 tablespoons coconut cream concentrate, melted
- 2/3 cup coconut milk*
- Preheat oven to 350 degrees F.
- Soak chia seeds in water for about 15 minutes, stirring occasionally.
- Use coconut oil to coat the inside of 6 8-ounce ramekins.
- In medium bowl mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla.
- Take a tiny taste and add stevia if you want a little more sweetness.
- After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.
- In small bowl mix ground almonds, cinnamon and coconut cream concentrate.
- Sprinkle evenly over the pumpkin mix.
- Bake for 25 minutes at 350 using a water bath method.
- When almonds are starting to brown, remove from oven and pour coconut milk over top.
- Serve warm or cold.
- * For the freshest coconut milk make homemade coconut milk.
Recipe submitted by Joanne, Delmar, DE to Tropical Traditions Shared with permission from Tropical Traditions.