Directions

1. 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.

2. 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.

3. 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.