Enjoy the flavours of carrot cake in this healthy flaxseed pudding, made with sprouted flaxseed to maximise the nutrient content. A quick and easy breakfast, snack or dessert ready in 20 minutes, with just 5 minutes prep. It’s great for meal prep and freezer friendly. Gluten free, dairy free, sugar free, vegan, paleo and whole30.
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What is flaxseed pudding
Flaxseed pudding is a healthy, quick and easy raw dessert recipe, requiring no cooking or baking. It’s made with simple base ingredients of ground flaxseed and milk. When stirred into the milk, flaxseed expands and absorbs the liquid to produce a thick and creamy texture.
It’s a great alternative to the more common chia seed pudding. Whereas chia pudding has to be left for at least 2 hours in the fridge to allow the seeds to expand, and stirred regularly to prevent the chia seeds clumping together, flaxseed pudding only needs to be chilled for 15 minutes to thicken, with no stirring required.
Health Benefits of Flaxseeds
- High in healthy omega 3 fats which reduce inflammation and are important for heart, eye, bone and brain health.
- Rich in fibre which improves digestion and feeds the good bacteria in our gut, where 80% of our immune system is located.
- Good source of plant based protein.
- Excellent source of lignans, which reduce the risk of cancer.
- Source of vitamins and minerals like magnesium which helps balance blood sugar levels and reduce cholesterol (1).
What is sprouted flaxseed
This flax seed pudding recipe uses sprouted ground flaxseed for added nutritious benefits. Sprouted flaxseeds are made by soaking whole flaxseeds in water, dehydrating them at a low temperature before grinding them and then eating them. You can activate and sprout them yourself at home following the instructions in this Activate Nuts and Seeds post.
Benefits of sprouted flaxseed vs flaxseed
Sprouting flaxseed has the following health benefits (2, 3):-
- Increases the nutrients, including the vitamin, mineral, fibre and protein content.
- Increases the digestive enzyme content making them easier to digest and reducing the stress on our digestive system.
- Makes the nutrients more bioavailable, which increase the amount of nutrients our body absorbs.
Carrot cake flaxseed pudding recipe
The pudding can be customised and flavoured any way you want. One of my favourite flaxseed pudding recipes is this carrot cake version.
- Tiger nut milk – tiger nuts are a root vegetable and not nuts as the name suggests, making it an allergy friendly plant based milk alternative that is free from dairy, nuts, grains and soy. It adds a delicious sweet nutty flavour to the pudding.
- Grated carrot
- Ground mixed spice (UK Link/US Link). For those following a nightshade free diet, some mixed spices contain the nightshade pimento, so double check the ingredients listed and ensure the mixed spice you use doesn’t include it.
- Orange zest
- Activated walnuts (omit for nut free) (UK Link/US Link). Like with sprouted flaxseed, activated walnuts, that have been soaked in salt water and dehydrated, are higher in nutrients and easier to digest. You can buy walnuts already activated for convenience. However, you can also easily activate them yourself at home following the instructions in this Activate Nuts and Seeds post.
- Raisins (UK Link/US Link). I make sure I buy 100% raisins without inflammatory vegetable or sunflower oil, sulphites, added sugar or preservatives.
- Optional ingredient:-
- Medjool date (UK Link/US Link) or
- Sweet freedom syrup (UK Link/US Link).
- Tiger nut milk has a natural sweetness preventing any added sweeteners or syrups needing to be used. However, if you have a sweet tooth or would like the pudding to be sweeter then blend one medjool date into the Tigernut milk. Alternatively, if you don’t have a blender then Sweet freedom syrup, a refined sugar free sweetener made with natural fruit extracts, is a great option.
- Mixing fork
- Serving bowls
How to make this sprouted flax seed pudding recipe
Flaxseed pudding is so quick and easy to make. Simply:-
- If using optional medjool date for sweetness, place it in a blender with the tiger nut milk and blend on high until fully combined.
- Stir all the ingredients, except the walnuts and raisins, together in a mixing bowl (I find using a fork best for this).
- Place in the fridge for 15 minutes.
- Remove from the fridge, divide the mixture evenly between serving bowls and serve with activated walnuts, raisins and extra grated carrot.
How many servings does this make?
This recipe makes 2 servings. However, the recipe can easily be scaled down to make one portion or increased to make a larger batch for easy meal prep.
How long can flax pudding be stored in the fridge for?
The pudding can be kept in the fridge in a glass airtight container for up to 2 days. It will thicken more the longer it’s left so if you want a thinner consistency add more tiger nut milk when serving, one teaspoon at a time, until you achieve the desired consistency.
Can you freeze flax meal pudding?
Yes, this pudding can be stored in the freezer in freezer safe glass airtight containers for up to 2 months.
Divide the pudding into individual servings and store each portion in separate containers. When you want to eat it, defrost the pudding by transferring it to the fridge for 24 hours or until thawed through. Then leave at room temperature for 10 minutes before serving. Place a label on each container with the date frozen so you know when to use it by.
This carrot cake flaxseed pudding is:-
- Gluten free
- Dairy free
- Lactose free
- Soy free
- Egg free
- Grain free
- Nut free (if you don’t use activated walnuts)
- Refined sugar free
- Nightshade free
- Oil free
- Whole30 (use medjool date for optional sweetness)
Other Sprouted Recipes
Other Dessert & Snack Recipes
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Carrot Cake Flaxseed Pudding Recipe
- Blender (if using optional medjool date)
- Serving bowls
- 2/3 cup tiger nut milk
- 4 tablespoons sprouted ground flax seed
- 2.5 ounces finely grated carrot plus extra for topping if desired
- 1 teaspoon Ceylon cinnamon powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mixed spice
- 2 teaspoons orange zest zest from approx 2 medium oranges
- 1 tablespoon activated walnuts finely chopped
- 1 tablespoon raisins
- 1 medjool date or
- 1/2 teaspoon sweet freedom syrup or to desired sweetness
- Stir all the ingredients, except the activated walnuts and raisins, together in a mixing bowl with a fork (if using optional medjool date then blend it with the tiger nut milk in a blender on high for 2 minutes or until fully combined).
- Place the mixing bowl in the fridge for at least 15 minutes.
- Remove from the fridge, divide the pudding evenly between two serving bowls and serve with chopped activated walnuts, raisins and extra grated carrot.
- For a thicker consistency add more flaxseed or leave to set in the fridge for longer. For a thinner consistency, add more tigernut milk, 1 teaspoon at a time, until the desired consistency is achieved.
4 thoughts on “Carrot Cake Flaxseed Pudding Recipe”
This is such a fantastic recipe, thank you so much for sharing it! Chia puddings never turn out well for me, they always clump together and I don’t enjoy the texture. I didn’t realise flaxseed could be used as an alternative. I used it as an overnight flaxseed pudding – a healthy version of carrot cake that tasted like having dessert for breakfast – perfect! I’d never heard of tiger nut milk or sprouted flaxseed so thank you for introducing me to them. I’m trying to cut back on the amount of added sweeteners I use, even natural ones, so the fact the tiger nut milk meant the pudding doesn’t require any additional sweetness and is sugar free is so good. This is the perfect recipe to highlight how healthy food can still be delicious. Thanks so much again, I can’t wait to try more of your recipes!
Thank you so much for your really kind comment Louise, it really means a lot. I definitely prefer flaxseed pudding to chia puddings too and I agree with you, nothing beats feeling like you’re having dessert for breakfast! My aim is to show that healthy food can still be tasty so thank you for appreciating that. I really hope you enjoy my other recipes. Thank you so much again for getting in touch.
I remember trying flaxseeds for the first time after I developed tummy problems, but I had no idea what to do with it so I tried sprinkling it on cereal (on Frosties, no less, which didn’t work too well) and putting into smooth yoghurt (yuck). Into a cake or pudding is a much better idea! xx
Haha I remember doing the same as you Caz when I first tried flaxseeds, I just sprinkled them on every meal I had, which resulted in some very weird combinations! Flaxseed pudding definitely tops my list of things to make with them 🙂 xx