Squash and rice pudding

Easy to make, healthy alternative to pudding.


squash or pumpkin

rice flour

rice milk

honey or strevia or another healthy sweetener


coconut oil

Quantity varies on how many servings you wish to have.

Wash, peel and cut the squash into small cubes. Boil it in water for about 10 min, till soft (of cut into small cubes, it will be done quite quick). Strain. Mash with a fork (you can also blend it). Add rice milk to it,  sprinkle in the rice flour gradually, gradually mixing so it becomes a smooth but very thin paste. Bring back to boil, on low heat, mixing continually, till it thickens (if too thick, ad more milk). Sprinkle some turmeric on top and mix. Add coconut oil to it  and mix again. Place in bowls, pour some honey on it, or a syrup made of your favorite sweetener and a bit of water: stevia, brown sugar, molasses, agave nectar, rice syrup…etc. Sprinkle some cinnamon and sesame seeds on top. Serve.

For something a bit fancier, get small baking tins like the ones for creme brulee (flan), place the squash pudding in the baking tins, and bake it for about 5-10 min on high heat, till it gets a nice crust on top, then serve it with whipped cream and fresh berries.


It can also be used as baby food.


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