Friday, November 7, 2014

Healthy Butternut Squash Pudding Recipe- GAPS Legal, Lower Carb, Vegan

 photo IMG_1963Medium_zps887d2881.jpgI've been pretty good about this whole eating well to try to lose weight and get in shape, but I'll be honest, the hardest part for me is the social aspect, since so much of the socialization in our culture revolves around food. I regularly go to this mom's get together at brunch time, and there typically are baked goods and other sweets (sometimes on the healthier end) for us to nibble on while we chat. I've been bringing along my own gluten free treat (for myself and sometimes for everyone else as well) but this past time I didn't want to eat junk, and I didn't even want to bring along a gluten free baked good, since I'm trying to be a little less reliant on grains for now. Yet at the same time, I wanted to have something "treat like" so I wouldn't feel too different.
This was what I came up with.
Pretty much pure butternut squash and spices- it only needed to be sweetened because this was a less sweet butternut squash, but if you have a good butternut squash, no need for any sweetener at all.
It was great and really hit the spot.
And it's GAPS legal. And vegan. Perfection.

Healthy Butternut Squash Pudding Recipe- GAPS Legal, Lower Carb, Vegan

1 whole butternut squash
2 tablespoon ground chia seeds
1/2 teaspoon ground vanilla (I use homemade ground vanilla) or 1 teaspoon vanilla extract
1 pinch salt
2 teaspoon cinnamon
1 tablespoon honey, maple syrup, or other sweetener (optional- leave out if your squash is a sweet one)
1/4 cup nuts (optional)
1/4 cup shredded coconut (optional)

1. Split your butternut squash in half and de-seed it.

2. Bake it until it is fully soft.

3. Scoop the squash out of the peel, then blend it up in a food processor until smooth.

4. Add the chia seeds, vanilla, salt, and cinnamon. Taste it, and if it needs additional sweetener, add it.

5. If desired, you can add some roughly chopped nuts (doesn't matter what kind- I used a mix of walnuts and almonds, but any would do) and/or shredded coconut.

6. Let it sit for about 15 minutes to allow the chia seeds to cause the pudding to thicken.


Have you ever made butternut squash pudding? Does this look like something you'd try? 
What type of food would you make if you wanted something treat like, but wanted it to be healthy?

Linking up to Hearth and Soul Blog HopFat TuesdayMostly Homemade MondayTasty TuesdayAllergy Free Wednesday and Real Food Wednesday


  1. sounds excellent- i would definitely want to try it!
    do you serve it hot or cold?
    Do your kids like it, too?
    Speaking of grain free- have you ever tried almond flour? I bought an almond flour baked good today, but it tasted kind of heavy. Do you have any experience using it?
    Good luck with your healthy eating- you inspire us!

    1. Hot or cold, both are good. My kids love it. I don't use almond flour since almond flour is really expensive here.

  2. Looks amazing!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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