Vegan orange and almond pudding / Pudding all’arancia e mandorle vegan

Vai alla ricetta in italiano

We’ve cooked lots of vegan dishes lately but not because we have completely converted. I don’t think we’ll ever “convert” per se as we like to consider ourselves flexitarians – we like meat, we just appreciate it more when we don’t eat it for a while. More to the point, we consume dairy products on a daily basis:

1. don’t ever ask me to drink tea without milk
2. my mini sous chefs would kill for a piece of cheese
3. my muesli tastes heavenly with yoghurt!

That said, we have a slight problem at the moment that has nothing to do with dairy: Carinthian hens are just not as active. 

Organic eggs are not such an easy find and that’s where we adapt because we don’t want to spend whole weekends without dessert, do we?

This is my original vegan pudding recipe for the #prettylittlebloggersxmas project 😉 It is so delicious and comforting and kind of nutritious too! It’s true, it has much more sugar that I would normally use but it needs it all. I can also tell you that it really didn’t last more than a couple of hours in our household. I’d say it’s time to drop the panettone and try something new on Christmas Day this year!

Ingredients

For the pudding

120 g water

30 g chia seeds

100 g sunflower oil

190 g almond milk

zest of 1 orange

100 g raw sugar

70 g ground almonds

140 wholegrain spelt flour

6 g baking powder

For the caramel

Juice of 2 oranges

6 tbsp caster sugar

a tinsy winsy pinch of saffron