Roasted Peach Pudding Jars
Time: 40 min.
Serving Size: 1 jars
Ingredients:
- 2 cup almond milk.
- ¼ cup coconut sugar
- 3 tbsp arrowroot
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 cups peaches, sliced (fresh or frozen)
- 2 cups peaches, sliced (fresh or frozen)
- 2 tbsp coconut oil
- 2 tbsp coconut sugar
- ¼ tbsp cinnamon
- Greek yogurt
- Avelina Quick Cooking Oats
Instructions
- Preheat oven to 425 degrees F.
- Mix the peaches with the coconut oil, coconut sugar and cinnamon.
- Spread on a baking sheet covered with baking paper and cook for 20-25 minutes
- While the peaches are cooking, combine the almond milk (reserve ¼ cup), coconut sugar, and salt in a saucepan, then add the vanilla.
- Bring to a boil over medium low heat, whisking frequently.
- Dissolve the arrowroot starch in ¼ cup of reserved milk.
- Once the mixture is boiling, pour in the arrowroot mixture, whisking constantly
- Keep cooking over medium heat until thickened (3-5 minutes)
- Transfer to a heat proof bowl, place a piece of plastic wrap on top (touching the pudding to prevent a top layer from forming) and let it cool. You can even make it the night before and let it cool
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