No-bake pumpkin pie pudding (very low in phytic acid)




 

Want to limit phytic acid in your eating? Not that difficult, start with this vanilla no-bake pumpkin pie pudding!

By the way, pumpkin here is not in anticipation of Canadian Halloween. But, yes, that’s the reason these enormous orange things are on every step now – can’t do anything about it. It is a “pie pudding” because its texture is too soft and tender to be called just a “pie”.

Apart form coconut, none of the ingredients contain phytic acid. As for coconut, although not a seed it has some phytic acid. However, young fresh coconuts have only a slight effect on mineral absorption. For example, the impact on iron is almost non-existent. Besides, islanders of South Pacific dine on coconuts every day and still smile with pearly, healthy teeth. Young coconuts are those green fruits you see hanging off the palms while vacationing in (sub) tropical countries. Their meat is much softer than in regular brown coconuts, even gelatinous and a bit translucent. And there is more coconut water inside, the flavour is delicious. You may see young coconuts already trimmed sitting on the shelves of Asian, health and some conventional food stores.

Additional feature – this pie pudding is packed with beta-carotene. If you are vegan, it is a major source of your vitamin A.

The amounts I provide here would make about 3 servings.

 

 

No-bake pumpkin pie pudding - ingredients

 

 

You need

  • pumpkin
  • young coconut
  • mango
  • sweet potato
  • carrot
  • dates
  • vanilla extract
  • coconut oil
  • sea salt

 

 

 

 

 

Open a coconut and blend all ingredients

 

Crack open a young coconut (patience is needed), drain water and take out the meat. Blend coconut water, coconut meat, 1.5 cup of diced pumpkin, one sweet potato, one peeled mango, one carrot, 3-4 dates, 4 tablespoons of vanilla extract, 1 tablespoon of coconut oil and 1/6 teaspoon of sea salt into purée. Don’t add any water. If your pumpkin is organic, don’t take off the skin (I’ll tell why in the next post). The consistency of purée should be thick enough to allow a spoon partially stand in it. Add more pumpkin if it doesn’t. Transfer the purée into a tray and spread it out until it is about 2 cm thick (less than 1 inch).

 

 

Put the pie into dehydrator and then in a fridge

 

Put the pie in a dehydrator and hold until its crust is dry and firm to the touch. Cracks may develop, but not the end of the world, smoothen and fill them up with a spatula. Drizzle 1 teaspoon of vanilla extract and 1 teaspoon of melted coconut oil on top. Then put it in a fridge overnight. When chilled, the pie pudding is hard enough to be cut with a knife. If you didn’t mess up, the resulting taste should surprise you!

 

 

No-bake pumpkin pie pudding - ready pie

 

 


 

 

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