Well, my first official day of the 31 Days to Refocus got off to hop, most certainly not a leap, not even a happy little skip, mostly just a hop.
My own darn fault for having high expectations, and then, when I needed it most, I failed to stop, take a quiet moment of prayer, and instead plowed ahead, causing more aggravation and frustration, sigh, hop, sigh.
On the positive side though, while it was not a game, I did manage to do some fun-ish math cards with the kids, read 2 books, both fun, on math, with pictures even, totalling way more than 31 minutes, and it was fun!! I also give myself kudos for spending waaayyy more than 31 minutes in the pool at the Y today, dunking, swimming, goofing, and being Bear Grylls with a handful of pool noodles, a dive ring, and a squirmy Fancy Miss to create a raft worthy of La Fancy herself:-) It was really fun, and a good time, so I give myself good credit for that.
Now I am spending time blogging, but sadly, have not gotten time yet to craft, and my fingers are itching, and Christmas is coming, fabric is calling, I MUST CRAFT!! whew, now I feel a bit better.
I also have written out a really fantastic recipe, that I have linked over at Allergy Free Wednesday for a yummy, and GF Pumpkin Pudding, very similar to Indian Pudding, very yum, so I feel that is rather crafty, there, and now I feel better. It is good to focus on what I did accomplish, rather than the other things I did not, feeling better equipped to tackle tomorrow with a better spirit and frame of mind.
GF Pumpkin Pudding
- 1 2/3 c fresh roasted pumpkin
- 1/2 c almond meal
- 1/3 c milk
- 1 egg, beaten
- 1/3 c molasses
- 1/3 c coconut cream
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp ground clove
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- Grease an oven proof 8x8 casserole dish, and heat your oven to 360*
- Once you have roasted your pumpkins, scoop out the cooked flesh and allow to cool slightly.
- To your pumpkin add your almond meal(this, along with the molasses, will give the pudding the texture of traditional indian pudding, without the 10 hours of cooking time!)
- Blend in your spices, almond meal, molasses and coconut cream, mix until well blended, breaking up any chunky parts of the fresh cooked pumpkin. It is alright if your pumpkin was a bit watery too, the almond meal will absorb it.
- Beat your eggs together with your milk and vanilla, thoroughly mix into your pumpkin. Scoop into your prepared casserole dish, do not worry about making it pretty, just scoop it in there, and put it in the oven to bake.
- After the pumpkin pudding has baked for 30 minutes you need to carefully remove it from the oven, and gently stir it, to allow the steam and water to escape your pudding. Place back in the oven to continue to bake. Remove again at the 40 minute mark, stir and again at the 50 minute mark to stir. The pudding will not be set, like a pie will look, but it will be fully cooked.
- The addition of molasses and almond meal makes this creamy and thick, but with the rich grainy texture of an indian pudding, in a fraction of the time, serve with vanilla ice cream, and you have an amazing dessert!
My coconut cream recipe can be found here, it is not necessary for the GF Pumpkin Pudding, but I think it adds a nice texture and creaminess, plus a hint of sweet, it is just a bit more, yummy…