Baked Apple and Pumpkin Pudding with Cashew-Tahini Cream
This versatile recipe can be eaten for breakfast, mid-morning or afternoon for a snack, or even for dessert. It’s my take on the classic pumpkin pudding – just a much healthier version. I also have a new obsession with tahini, so it seems I’m including it in everything these days from desserts to drizzled over salads to spread on rice cakes to making the perfect hummus!
I originally started off this recipe with just roasted pumpkin, but decided to also roast some apples with a dash of coconut oil and cinnamon – seeing as though I had so many apples in my fruit bowl (yes I got a bit excited as they are now in season which means the organic varieties are much cheaper)! Good thing I did, because the crunchy cinnamon-y sweetness of the apples takes this recipe to a whole new level!
2 green apples, sliced thinly
¼ pumpkin, diced into small chunks
1 cup cashews
2 Tbsp coconut oil
1 Tbsp tahini
¼ cup almond milk
1 tsp cinnamon
¼ tsp sea salt
Coconut flakes, for topping
Preheat oven to 180 degrees.
Line apple slices and pumpkin on baking tray and drizzle evenly coconut oil and sprinkling of cinnamon.
Bake for 30 minutes, turning halfway.
Prepare cashew-tahini cream by mixing cashews, coconut oil, tahini, almond milk, cinnamon and salt in a stick blender or food processor until well combined. You may need to add more/less almond milk to get the right consistency (the mixture should be smooth and creamy).
Layer glass jar or serving bowl with roasted pumpkin, apples and cashew-tahini cream and top with coconut flakes and a sprinkle of cinnamon.
Yum!!! Hope you enjoy 🙂