Like yours, my mornings are so busy. When it comes to breakfast, I need our homemade foods to be quick and simple but still nourishing. I love these pudding recipes because they involve no boiling, are made with wholesome ingredients and can entirely be made by any child old enough to use a blender or food processor.
Recipe: Pumpkin Pudding
This recipe has the option to use organic beef gelatin in order to make a thicker, smoother pudding, but you can skip this step if you’d like. Quality gelatin is nourishing to both bones and tummies.
- 2 T. organic beef gelatin (optional)
- 1/4 cup cool water (optional)
- 1 can coconut milk
- 2 cups pumpkin purée
- 1/2 cup maple syrup or 1/3 cup raw honey, to taste
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- pinch of sea salt
If using the beef gelatin, place the water into a bowl and sprinkle the gelatin overtop, a process called blooming. Make sure that the gelatin covers the water so that it’s evenly absorbed.
In a small pan, warm the coconut milk—it should feel warm, not hot. Turn off the heat and whisk in the gelatin.
Combine the milk-gelatin mixture with the remaining ingredients in a blender, and purée until smooth, stopping periodically to scrape down the sides.
Serve immediately, or chill for about an hour.
Recipe: Cashew Pudding
Nuts are not only tasty but full of protein and healthy fats. Coupled with some fresh fruit, this pudding is sure to get everyone off on the right foot.
- 1 cup cashews, raw or pasteurized
- 1 T. coconut oil, softened
- 1/4 cup maple syrup or raw honey
- 1 tsp. vanilla (optional)
- 1 tsp. nutmeg (optional)
- pinch of salt
- 1/4 liquid of choice (milk, coconut milk, water, nut milk, etc.)
Pre-soak the cashews by placing them in a bowl covered with water for four to six hours or overnight. Drain before using.
Blend all ingredients in a blender or food processor until smooth. You may need to add more liquid to get a smooth pudding.
Serve immediately or refrigerate.
Balancing Breakfast Time
Teach your kids to rinse all the blender or food processor parts right after the pudding has been dished up so that it doesn’t stick. Have them serve it with a bit of flair—special dishes, silver spoons, fabric napkins—or toss the pudding in some mason jars to eat in the car on the way to school, whichever suits your needs best on these busy winter mornings.