Barley, Pumpkin, and Blueberry Pudding

Name: Barley, Pumpkin, and Blueberry Pudding
Yield: Serves 6
Ingredients: 1 teaspoon almond extract; ½ teaspoon ground cardamom; 6 organic eggs or equivalent egg substitute; 1 teaspoon cinnamon; ½ cup firmly packed brown sugar; 1 16-ounce can (about 2 cups) pumpkin; ¼ teaspoon ground nutmeg; ¼ cup dried blueberries; 1 cup cooked hulled barley; 4 cups organic dairy or soy milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This is a delicious pudding that is also loaded with beta-carotene and many other rich antioxidants.

Ingredients

1 16-ounce can (about 2 cups) pumpkin
½ cup

Dessert
Vegetarian

Method

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-qu