This is a delicious, filling breakfast filled with healthy carbohydrates and fibre to keep you going for hours!
The polenta, custard powder, and coconut flour all add thickness to the ‘pudding’ and create a slightly-grainy custard, scented with ginger, vanilla, and cinnamon.
With an abundance of fibre and vitamins like niacin, vitamin C, and folic acid, corn is a fantastic way to pad out this pudding! Ginger helps with nausea and stomach cramps, clearing sinuses and easing throat/ nose congestion, and assists your body’s absorption of essential nutrients.
If you don’t want to be eating a hot bowl of pudding on a sunny day, then make this the night before and let it chill in the fridge. It is just as delicious cold!
This recipe can be gluten-free, vegan, dairy-free, egg-free, and nut-free.
Serves 1
Ingredients:
– 1 1/2 Tablespoons polenta
– 1 Tablespoon custard powder (unsweetened, made from corn/ maize)
– 1 1/2 Tablespoons coconut flour
– 1 1/2 cups milk of choice (I used a blend of coconut and dairy)
– small piece ginger, peeled and finely sliced
– 1/2 teaspoon cinnamon
– pinch of ground vanilla bean or 1/2 teaspoon vanilla essence
– 1 teaspoon dextrose, or to taste
– small handful (1/4 – 1/3 cup) frozen corn kernels
– large handful (1/2 cup or so) cubed, pre-cooked pumpkin (can be frozen)
Method:
1. In a large, microwave-safe bowl, mix together the polenta, custard powder, coconut flour, and milk until smooth. Stir in the ginger, cinnamon, and ground vanilla (if using).
2. Microwave on high for 2 minutes, then stir. Microwave for another 2 minutes, stirring after every minute (add more milk if it gets too thick/ gluggy).
3. Stir in the dextrose (taste to see how sweet you want it), followed by the corn and pumpkin. Microwave for a further 1-2 minutes, until everything is hot.
4. Stir in the vanilla essence now (if using), pour into a bowl, and enjoy! I topped mine with extra milk and cinnamon 🙂
