This is a delicious pudding that is also loaded with beta-carotene and many other rich antioxidants.
1 16-ouncecan (about 2cups) pumpkin
½cup firmly packed brown sugar
6organic eggs or equivalent egg substitute
4cupsorganic dairy or soy milk
1cup cooked hulled barley
Preheat oven to 350°F.
Combine the pumpkin, brown sugar, cinnamon, cardamom, almond extract, and nutmeg in a large bowl. Mix thoroughly with a whisk. Add the eggs and soy milk, and whisk to blend. Add the cooked barley and the blueberries. Spray a 3-quart glass baking dish with canola oil spray. Turn the barley pudding into a prepared dish, using a rubber spatula to scrape the bowl.
Bake in the preheated oven for about 1½ hours until set. Test for doneness by scooping a spoonful of pudding from the center. The eggs should be fully cooked and set. Serve warm or chilled.