Orange you glad it’s Friday? More importantly, orange you glad it’s GAME DAY?!
That’s right; basketball season has begun here in Syracuse and we Oranges couldn’t be more pumped! It’s going to be an amazing season…I can feel it!
Do you know what else is orange and amazing?
For the millionth time this season, I summoned out my inner fall fairy to whip up a yummy, seasonal recipe that makes me want to curl up in front of a fire with a cup of chai! This was also the first cooked dessert I’ve made in my dorm. Crazy, right?! I’m telling ya, folks, this whole week has been a huge reminder that LITERALLY anything is possible.
Pumpkin Chocolate Bread Pudding
1 1/2 cups flour
1/2 cup turbinado or coconut sugar
1 cup pumpkin puree
3/4 cup macadamia milk
2 chia eggs
2 tbsp maple syrup plus more for topping
1/2 cup chopped dark chocolate or dark chocolate chips
2 tsp cinnamon plus more for topping
1 tsp nutmeg
1 tsp baking soda
Any seasonal granola for topping (I used Kind Maple Quinoa Clusters)
- Preheat rice/pressure cooker to either “steam” or “hot cereal”. If your cooker is not non-stick, grease it lightly or line it with parchment paper.
- Combine flour, sugar, cinnamon, nutmeg, and baking soda. Mix until combined.
- In a separate bowl, combine pumpkin puree, macadamia milk, chia eggs, and maple syrup. Mix until combined, but do not over-mix.
- Slowly stir dry ingredients into the pumpkin mixture. Fold in dark chocolate.
- Pour batter into cooker and shake gently to remove air bubbles.
- Cook for 45-60 mins, checking pudding occasionally. A toothpick or fork will not come out clean, but it’s okay! Just make sure the pudding isn’t undercooked.
- Allow to cool for at least 30 mins.
- Top with granola, more maple syrup, and serve!