What if it were acceptable to eat pumpkin pie filling for breakfast? Would you? Even in summer? I might. Because this 5-spice + turmeric carrot pudding tastes like a breakfasty twist on pumpkin pie – in pudding form of course. The spices are subtle yet warming – the perfect start to your day – and the color is vibrant. And, as an added bonus, the fresh turmeric root provides a nice anti-inflammatory boost!
While this 5-spice + turmeric carrot breakfast pudding screams autumn, I find myself craving warming breakfasts like this year round. Would you expect anything less of a winter ice-cream eater? Anyway, if you’re not much for warming breakfasts in summer, this pudding is also fantastic cold. (In fact, if you chill it, it will taste even more like pumpkin pie filling.) I, however, actually prefer it warm, with a splash of almond milk, a sprinkle of raisins, and some toasted coconut. The notes of molasses in the jaggery sugar compliment the cloves and pepper in the 5-spice perfectly, and the raisins add a nice bite.
So…breakfast pudding, anyone?
A couple notes about the recipe:
-This recipe serves 2
-If you don’t have jaggery sugar on hand, you can use dark brown. However, jaggery sugar has a more complex flavor!
FODMAP people: 1 tablespoon of raisins is a nice topping for this pudding, but remember not to exceed this quantity of raisins!
5-Spice + Turmeric Carrot Breakfast Pudding
- 1 pound carrots, peeled and chopped into chunks
- ½ cup full-fat coconut milk
- 1 teaspoon chopped fresh turmeric root
- ¼ teaspooon ground ginger
- ¼ teaspoon 5-spice powder
- ¼ teaspoon cinnamon
- 2 tablespoons jaggery sugar
- pinch of salt
- Optional toppings: toasted coconut, raisins, splash of almond milk, chopped nuts
Directions:
Place the carrots in a saucepan and add water until the carrots are just covered. Bring to a boil, then lower the heat to medium and boil gently until the carrots are tender, about 8-10 minutes. Drain, reserving ½ cup of the carrot water.
Combine the carrots and reserved water with the remaining ingredients (minus the toppings) in a Vitamix or other high-powered blender. Blend until smooth.
Ladle into ramekins and serve warm, with desired toppings, or chill until cold.
Could this be made in cupcake tins?
Has anyone tried making this recipe in cupcake or muffin tins? Will it hold its shape once cooled and removed?
Hi Shirley, did you intend your comment for a different recipe? This breakfast pudding does not need to be baked – you just blend the ingredients into a pudding consistency!
I believe Shirley is asking if the pudding holds shape when cooled. Not that she plans to bake them, but is looking for portion control/single serve, make ahead option.
This looks really good..
Seems to me this could also be left or poured into a storage container and served from that. I think the confusion lies in the picture. It is in a ramekin, and that is a vessel that is usually used for baking.
I had another idea: Seems like this could be done with winter squash like pumpkin or kambocha–japanes pumpkin as well. Also a great dessert. Boy is my thinking cap going wild oaths one! Lots of flavor combinations as well…
Thanks
Trisha and Judy – thanks for clarifying! The pudding does not have a shape – it’s pudding consistency all the way through! That said, you can definitely make it in advance, store it in a container in the fridge, and chill it until serving, as Judy suggested.
Judy – yes! These flavors definitely lend themselves to winter squashes too. It’s so funny that you mention kabocha because I just posted this: http://thesmilingonion.com/roasted-kabocha-squash-with-walnut-sauce/ We must be on the same wavelength!