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If you have a slow cooker with a timer, work things so the pudding greets you with a warm cinnamon vibe as you rise. Equally, this works really well made in advance, divvied up into lunch containers to be heated in the ofﬁce microwave and served with a big splodge of yoghurt.
coconut oil, butter or ghee, for greasing
½ cup butter, softened
¼ cup rice malt syrup
1 cup Pumpkin or Sweet Potato Purée or 2 cups grated raw pumpkin or sweet potato
1½ cups grated zucchini
2 tablespoons milk (any kind)
2 teaspoons pure vanilla extract
2 cups almond meal
1 cup plain ﬂour (gluten-free if you prefer)
1 teaspoon bicarbonate of soda
1 teaspoon sea salt
2½ teaspoons Pumpkin Spice Mix or 2 teaspoons ground cinnamon and ½ teaspoon ground nutmeg
¼ cup chia seeds
½ cup pecans, lightly toasted and roughly chopped
Lightly grease the slow-cooker insert with coconut oil, butter or ghee and line with baking paper so that it reaches quite high up the inside of the pot.
Using a stick blender, beat the butter and rice malt syrup together in a large bowl. Add the eggs, one at a time, beating after each addition. On low speed, beat in the pumpkin or sweet potato, zucchini, milk and vanilla. Using a wooden spoon, stir in the almond meal, ﬂour, bicarbonate of soda, salt, spices and chia seeds and mix until well combined.
Pour the batter into the slow-cooker insert and sprinkle the pecans over the top. Cover and cook on low for 4–5 hours, or on high for 2–3 hours. Check the pudding by inserting a toothpick in the centre – it should come out clean. If not, continue cooking on high with the lid off.