CF, DF, EF, FF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
Place carrots and crabapples with the water in a pot, covered. Let come to a boil, then cook on low for 15-20 until tender. Puree in a blender or food processor, adding in pumpkin pie spice or cinnamon, if using. You can add in stevia to make the pudding sweeter. To make a thinner pudding, add in extra water. Serve warm or cold, either plain or with your choice of garnish. Refrigerated leftovers will keep 3-4 days in the fridge. Can also be frozen for up to 3 months. Easy-on-digestion recipe for those with digestive issues. May also be suitable for those with candida. Also makes a great baby food puree.
Crabapples come in a wide assortment of varieties and sizes: some are more tart while others are sweeter; some are about the same size of an apple while others are mini "pinheads," about the size of a cherry. I'd recommend using larger crabapples for this recipe.
You want to have enough crabapples as if you were making this recipe with 2-3 medium-sized apples (which you can also do!). Since crabapples oxidize quite quickly, you can rub the pieces in lemon juice. Simply juice a lemon or two, and after peeling, seeding and chopping a crabapple, rub the pieces with the lemon juice, OR just throw the pieces in a bowl with the lemon juice and let the pieces sit in the juice until all the crabapples are done. Then add the crabapple pieces to the pot with the carrots and water.
If you'd like to play around with carob or cacao powder, feel free and add it to the blender when you're pureeing everything. A touch of vanilla might be nice as well.
If you have crabapple juice or apple juice (or any other juice), you can use that instead of the water in the recipe. If your crabapples are rather tart, using apple juice instead of water can help to make for a sweeter pudding.
One final note: pumpkin pie spice is a combination of warming spices: cinnamon, cloves, nutmeg, and sometimes allspice, ginger, cardamom and mace. If you'd like to make your own, check out 6 Types of Pumpkin Pie Spice.
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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