Healthy Instant Pot12Dessert Recipes

Hi and Welcome!

I’m Wardee from Traditional Cooking School at GNOWFGLINS. I’m the author of The Complete Idiot’s Guide to Fermenting Foods and I love using Traditional Methods to cook easy, healthy, and delicious whole foods. That includes using my favorite appliance, my pressure cooker! (I use an electric model called the Instant Pot.)

I have to tell you a story. The other day I guided my son, Mikah, through making a complete meal in the pressure cooker. When we sat down to the table, I proudly told everyone he’d made dinner.

His response? “No, I didn’t. The Instant Pot did it!”

How fun is that? How great would it be to use an appliance that makes cooking so easy, you feel like you didn’t even cook? :)

I suspect a lot of people would love to have that sense of fun and accomplishment, without spending all day in the kitchen or using lots of fussy cooking techniques.

The only thing I can imagine that would make it better, is if you could get the tender, mouth-watering flavor of pressure-cooked foods… while keeping all the nutritional value of Traditional Cooking methods.

So I looked around, and I couldn’t find anyone teaching people how to adapt Traditional Cooking techniques (like sourdough or soaked grains/beans) for the pressure cooker. That’s a problem! So I decided then and there that I would change that.

Since then, I have been developing and cultivating great, healthy recipes using Traditional Methods for the pressure cooker. (My favorite pressure cooker is the electric Instant Pot!)

If this sounds promising to you, then you are in for an amazing ride. From mac-n-cheese to chicken soup, to the most tender and delicious roast you’ll ever eat... pressure cooking delivers.

Because the reality is… Pressure cooking isn’t just a way to make mouth-watering, tender, amazing roasts and stews. Oh, no. There are people out there right now making absolutely gorgeous custards, breads, and cheesecakes in their pressure cookers! How cool is that?

If you’ve ever wished your traditionally cooked meals looked pretty enough to post on Pinterest or Instagram, then you’re in for a treat… Pressure cooking gives you meals that are as beautiful as they are healthy!

The Instant Pot dessert recipes that follow are just a few of the healthy Traditional recipes we’ve adapted for pressure cooking. You can find more in the Pressure Cooking archives at Traditional Cooking School blog.

And, at the end of this document, you can find out how to get my entire collection of healthy pressure cooker recipes (the private recipes I share only with members of Traditional Cooking School) for 65% off.

Enjoy! —Wardee

12 Instant Pot Pressure Cooker Dessert Recipes

Don’t you just love the ease and efficiency of the Instant Pot? This eBooklet features 12 sweet treats — from pudding to flan and cake to cheesecake — that can be cooked (quickly!) in everyone’s favorite new kitchen appliance.

How This eBooklet Works

On the following pages, you’ll find a collection of 12 Instant Pot desserts from the Traditional Cooking School by GNOWFGLINS. The recipes include preparation steps to help you see what ingredients might need to be prepared ahead of time. Each recipe is given its own page. If you keep a menu plan binder, you can swap pages around as needed for your menus.

Be sure to check the recommended resources page for cookers and accessories used in these recipes. Enjoy! —Wardee

The Instant Pot Desserts:

Allergy-Friendly Apple-Cranberry Crisp

Allergy-Friendly Chocolate CakeChocolate-Zucchini Muffin Bites

Christmas PuddingClassic New York Cheesecake

Lemon Poppy Seed Bundt CakeLemon Pudding Cups

Maple FlanOrange and Dark Chocolate Cheesecake

Pumpkin PuddingRice Pudding

Sourdough Chocolate Bundt Cake

Dessert 1: Allergy-Friendly Apple Cranberry Crisp

The day of (about 1-1/2 hours before serving)

‣Make crisp (see recipe).

Allergy-Friendly Apple Cranberry Crisp

For the filling: ‣ 3 medium apples, cored and cubed‣ 2 firm pears, cored and cubed‣ 1-1/2 cups cranberries (fresh or frozen)‣ 1 tablespoon lemon juice‣ 1/2 cup unrefined granulated sweetener (feel free to

increase if you prefer sweeter)‣ 2 tablespoons arrowroot powder‣ 1/2 teaspoon ginger‣ 1/4 teaspoon nutmeg‣ 2 teaspoons cinnamon‣ 1/2 teaspoon allspice‣ 1/4 teaspoon cloves‣ 1/4 teaspoon cardamom‣ 1 teaspoon dried orange peel

For the topping: ‣ 1/2 cup coconut flour‣ 1 tablespoon chia seeds‣ 1 cup shredded unsweetened coconut‣ 1/2 cup soaked and dehydrated walnuts or pecans

(optional — omit for nut-free variation)‣ 1/4 cup unrefined granulated sweetener‣ 1 teaspoon cinnamon‣ pinch of nutmeg‣ 1/4 teaspoon sea salt‣ 1/2 cup coconut oil or butter, softened but not

melted

Serves 4 to 6. Recipe shared by Haniya Cherry.

To make the filling: Combine cored and cubed apples and pears in the bottom of an 8-inch, 2-quart oven-safe dish. Then

add cranberries, lemon juice, sweetener, arrowroot powder and spices. Mix until evenly distributed.

To make the topping: In a separate small mixing bowl, combine coconut flour, chia seeds, coconut, nuts if desired, sweetener, spices and salt. Add coconut oil in small chunks. Then mix gently with a fork until evenly distributed.

To make the apple cranberry crisp: Layer topping over filling ingredients. Then make a foil sling to go under the baking dish (see how to make a foil sling here!). And make sure to reinforce your sling with extra pieces of aluminum foil, as this dish becomes too heavy for a single piece of aluminum folded lengthwise. Add 2 cups of water and a trivet to pressure cooker. Then, using the foil sling to transport, gently lower baking dish inside cooker.

Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position. Set to high pressure for 20 minutes.

Once cycle is complete, hit the Cancel button to turn off the heat. Then place a towel over the pressure release knob and allow pot to do a quick pressure release. When pressure is released, open lid. Carefully remove crisp from cooker using foil sling.

For a crisper, crunchier top, place under the broiler in the oven for a few minutes until browned. Then serve with a dollop of whipped cream or ice cream.

Dessert 2:Allergy-Friendly Chocolate Cake

The day of (AM)

‣Make cake and chill (see recipe).

Allergy-Friendly Chocolate Cake

‣ 6 ounces unsweetened chocolate‣ 1/2 cup coconut oil or butter‣ 2 cups pureed pumpkin — OR — 2 pureed

avocados‣ 1-1/2 teaspoons vanilla extract‣ 1/3 cup cocoa powder‣ 1/2 teaspoon sea salt‣ 3/4 to 1 cup honey or maple syrup

Yields 1 7-inch cake. Recipe shared by Andrea Sabean.

Place a small heatproof bowl into the insert pot of pressure cooker. Pour water into pot until it reaches about halfway up the outside sides of the bowl, being careful not to splash water into the bowl itself.

Place chocolate and coconut oil into the bowl. Set Instant Pot to the Keep Warm setting. Let chocolate and oil melt, stirring occasionally.

Meanwhile, in a larger bowl, stir together pumpkin, vanilla, salt, cocoa powder and honey until smooth.

Grease a 7-inch springform pan. If you do not want to serve cake on bottom of the pan, cut a 7-inch circle of parchment paper. Place it on bottom of pan to ensure easy removal of cake after baking.

Once chocolate and oil have melted, remove bowl from pressure cooker. Stir chocolate mixture into the pumpkin mixture until well combined. Pour cake mixture into prepared pan, smoothing the top with a spatula. Pour out water from insert pot of pressure cooker. Add trivet, and add 1 cup of water.

Using a foil sling, carefully lower chocolate cake into pressure cooker. Put on lid, checking that the seals and all components are in good shape, including being in the sealing position. Set to high pressure for 38 minutes.

Once cycle is complete, press Cancel. Let pressure naturally release for 10 minutes. Then release any remaining pressure.

Carefully open lid, swinging it to the side so no water drips on the cake. Quickly soak up any droplets that do fall with a paper towel or clean cloth. Carefully remove cake from pressure cooker using foil sling. Set on a wire rack to cool.

Do not remove from the springform pan, as the cake needs to be completely cold in order to hold its shape. Once cool, cover and place in the fridge for several hours or overnight. Once completely chilled, remove the cake from pan.

Finally, slice and serve! Enjoy!

Dessert 3: Chocolate-Zucchini Muffin Bites

The day of (about 1 hour before serving)

‣Make muffin bites (see recipe).

Chocolate-Zucchini Muffin Bites

‣ 2 eggs‣ 3/4 to 1 cup evaporated cane juice‣ 1/2 cup coconut oil‣ 2 teaspoons vanilla extract‣ 1 tablespoon butter, melted‣ 3 tablespoons cocoa powder‣ 1 cup sprouted einkorn flour‣ 1/2 teaspoon baking soda‣ 1/4 teaspoon sea salt‣ 3/4 teaspoon cinnamon‣ 1 cup zucchini (or squash), grated‣ 1/3 cup chocolate chips or chocolate chunks‣ 1 cup water

Yields 24 to 30 muffin bites. Recipe adapted by Haniya Cherry from Cultured Palate.

Combine eggs, sweetener, coconut oil and vanilla in a medium-size mixing bowl. Stir well. Next, add cocoa powder to melted butter. Mix until it looks like a thick but smooth dark paste. Then add chocolate mixture to egg mixture and stir well. Add flour, baking soda, sea salt and cinnamon to the bowl. Stir well. Fold in grated zucchini and chocolate chips.

Then add trivet and 1 cup of water to the inner pot of your Instant Pot. Cover with a glass lid to prevent evaporation. Set it on Sauté so it can pre-heat.

Using a small cookie scoop, fill silicone muffin cups about 2/3 full. The 6-quart Instant Pot fits 16 muffin cups at a time. This means you'll have batter left over. Pressure cook these muffins after the first batch is done. Layer muffin cups inside inner pot of pressure cooker. Once bottom layer is full, cover with piece of parchment paper and piece of aluminum foil. Both should be cut in a circle to the size of the inner pot. Cover with a plate or another trivet. Then put the rest of the muffin cups inside to fill up the second

layer. Try to keep all the muffin cups level! Again, cover with parchment paper and aluminum foil, then a plate.

Cover the pressure cooker, checking that the seal and other parts are in good shape. Set to high pressure for 8 minutes. When cooking time is over, let it sit for 10 to 15 minutes while it depressurizes naturally. Then, if any pressure remains, cover release valve with a towel and quick release. Next check for doneness with a toothpick.

Finally, carefully unpack your lovely, moist chocolatey muffins!

Dessert 4: Christmas Pudding

The day of (about 2 hours before serving)

‣Make pudding (see recipe).

Christmas Pudding

‣ 1 orange, peeled and chopped‣ about 1 cup water‣ 1-1/4 cups pitted dates‣ 1-1/4 cups pitted whole prunes‣ 1/3 cup coconut oil‣ 2/3 cup dried cranberries‣ 2/3 cup dried apricots, chopped‣ 1-1/2 cups currants‣ 2/3 cup (additional) pitted prunes, chopped‣ 1/2 cup potato, peeled and grated‣ 1/2 cup carrot, peeled and grated‣ 2 tablespoons honey‣ 4 eggs‣ 1 teaspoon vanilla extract‣ 1 teaspoon cinnamon‣ 1/4 teaspoon clove‣ 1 teaspoon allspice‣ 1/2 teaspoon nutmeg‣ 1/4 teaspoon sea salt‣ 2 tablespoons coconut flour‣ 1 cup flour of choice (I used 1/3 cup sorghum, 1/3

cup brown rice, 1/3 cup arrowroot)‣ whipped cream or coconut cream, for serving

Serves 12 to 14. Recipe adapted by Andrea Sabean from Hip Pressure Cooking and Gather & Feast.

Combine orange, water, dates and whole prunes in insert pot of pressure cooker. Set to Sauté function. Simmer for 10 to 12 minutes, or until dates and prunes are plump and very soft. Turn off Instant Pot. Then stir in coconut oil. Let cool.

Grease a 6-cup heatproof bowl that fits inside cooker. Then, when date mixture has cooled, puree in

a food processor or blender. Transfer to a large mixing bowl. Stir in other dried fruit (including chopped prunes), grated potato, grated carrot, honey, eggs, vanilla and spices. Once combined, stir in flour(s). Then pour mixture into greased bowl. Clean insert pot of pressure cooker. Then add trivet and 2 cups water to bottom of insert pot.

Using a foil sling, carefully lower bowl of pudding ingredients into pressure cooker. Cover with lid, leaving the sealing valve open so it can vent. Set to Sauté function. Once cooker starts to steam, set to "Less Heat" Sauté function. (On the Instant Pot, the "Adjust" button allows you to change Sauté setting.) Then steam the pudding for 15 minutes.

After steaming, seal the release valve of cooker. If using an electric cooker, turn off from Sauté cycle, then set to high pressure for 35 minutes. Once cycle is complete, press Cancel and let naturally release for 30 minutes or up to 1 hour.

When ready to serve, remove lid. Then carefully lift pudding out from the cooker, using the foil sling.

Finally, serve warm with whipped cream or coconut cream. Enjoy!

Dessert 5: Classic New York Cheesecake

The day of (AM)

‣Make cheesecake and chill (see recipe).

Classic New York Cheesecake

For the crust: ‣ 3/4 cup cassava flour‣ 1/4 cup lard or butter‣ 1/4 cup coconut sugar‣ pinch of sea salt‣ 1/4 teaspoon baking soda, sifted

For the filling: ‣ 16 ounces cream cheese, at room temperature‣ 2 pastured eggs‣ 3/4 cup maple syrup‣ 2 teaspoons sustainably sourced gelatin‣ 2 teaspoons vanilla extract‣ 3/4 cup heavy cream

Yields 1 7-inch cheesecake. Recipe shared by Megan Stevens.

To make the crust: Preheat oven to 350 degrees Fahrenheit. Combine flour, coconut sugar, sea salt and baking soda in food processor. Pulse briefly to blend. Then add lard and pulse again until flour begins to come together, darkening slightly and absorbing the fat (about 2 minutes). Press mixture into 7-inch springform pan. Bake for 9 minutes. Finally, remove from oven and turn off.

To make the filling: Blend cream cheese, eggs, maple syrup, gelatin and vanilla in blender until smooth. Add the heavy cream and blend again briefly (about 5 seconds). Put 2 cups of water and trivet in pressure cooker. Then cover with a glass lid or plate to prevent evaporation. Set to Sauté so the Instant Pot can begin pre-heating.

Then, pour filling into 7-inch springform pan with crust (see above recipe). It's best not to overfill the pan — so if you have any leftover it keeps for about

five days in the fridge, until you're ready to make muffins, quick bread or cake. It makes the most delicious swirl. Just pour over and into your other batter before baking! Cover pan with a piece of parchment paper followed by a piece of aluminum foil. Crimp down loosely. Then, use sling to transfer (carefully) to pressure cooker.

Cover the pot, checking the seal and components to make sure all is well. Set to high for 25 minutes. When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it. Then let pressure release naturally.

When pressure is released, transfer the cheesecake carefully out of pressure cooker and put on cooling rack. Then remove the covers. If any water is pooled in the center, siphon off with a spoon. Use a butter knife to separate cheesecake from sides of pan. My pan is non-stick, so I like to use a wooden knife to protect the pan's integrity. Replace covers.

Then refrigerate to chill thoroughly. Remove from springform pan as desired for presentation.

Finally, slice, serve and enjoy!

Dessert 6: Lemon Poppy Seed Bundt Cake

The day before (PM)

‣ Combine first four cake ingredients and allow to soak overnight (see recipe).

The day of (about 2 hours before serving)

‣Make cake and syrup (see recipe).

Lemon Poppy Seed Bundt Cake

For the cake: ‣ 2 cups all-purpose einkorn flour‣ 3/4 tablespoon lemon juice‣ 1-1/2 cups milk or coconut milk‣ 4 tablespoons poppy seeds‣ 1/2 cup coconut oil‣ 1-1/4 cups Sucanat‣ scant 1/2 teaspoon sea salt‣ 2 eggs‣ 2 teaspoons baking powder‣ 23 teaspoons dried lemon peel

For the lemon syrup: ‣ 1/3 cup lemon juice‣ 1/3 cup Sucanat

Yields 1 bundt cake. Recipe shared by Haniya Cherry.

Add flour, lemon juice, milk and poppy seeds to a large mixing bowl. Stir until combined. Cover with a tea towel or plate and let sit out at room temperature for 6 to 8 hours or overnight.

Once soaking stage is over, add the rest of the cake ingredients. Stir until combined.

Put 2 cups water and trivet in insert pot of pressure cooker. Set to Sauté function so water will heat up.

Grease and flour bundt cake pan. Pour in cake mixture. Using a foil sling, carefully lower bundt pan into pressure cooker.

Put on the lid of your cooker, checking that the seals and all components are in good shape, including

being in the sealing position. Set to high pressure for 50 minutes.

Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat. Let pressure cooker sit, undisturbed, for 10 minutes to naturally depressurize. Then quick release pressure.

Remove bundt pan carefully using foil sling. Poke six to nine small holes in the bottom of the cake. Then remove trivet and pour out water from inside insert pot of pressure cooker.

To make the syrup, combine lemon juice and Sucanat in insert pot of pressure cooker. Set to Sauté function. Bring syrup to a boil. Stir constantly for 2 to 3 minutes until bubbly. Remove from heat and let settle, then drizzle over cake, still in bundt pan.

Let cake cool completely before tipping onto a plate. If desired, reserve some syrup to drizzle over cake and garnish with fresh lemon zest just before serving. Enjoy!

Dessert 7: Lemon Pudding Cups

The day of (AM)

‣Make pudding cups and chill (see recipe).

Lemon Pudding Cups

‣ 3 cups milk or dairy-free milk of choice, room temperature (I used full fat coconut milk)‣ 1/4 cup lemon juice, room temperature (2 large

lemons)‣ 1-1/2 tablespoons lemon zest (2 large lemons)‣ 1/2 cup maple syrup or honey‣ 3 tablespoons coconut oil, room temperature‣ 3 pastured eggs, room temperature‣ 2 to 4 drops lemon essential oil (optional)‣ 2 tablespoons sustainably sourced gelatin

Serves 7. Recipe shared by Lindsey Dietz.

Add milk, lemon juice, lemon zest, sweetener, coconut oil, and eggs to a blender. Blend on medium speed for 1 minute. Taste. Add lemon essential oil for more lemon flavor or a touch more sweetener if desired. Blend again. While the blender is running, remove the venting lid and add the gelatin, 1 tablespoon at a time. Continue blending until smooth.

Pour the pudding mixture into 7 half-pint glass jars. Secure a lid on each jar.

Add trivet and 1 cup water to insert pot of pressure cooker. Place all seven jars onto the trivet. In my 8-quart Instant Pot, they fit perfectly in a single layer. Secure lid of cooker and close the valve. Cook on high pressure for 5 minutes. Manually release pressure.

Carefully remove the jars with a pair of tongs or your hands and a hot pad. Set them aside to cool.

Once you can comfortably touch the jars, transfer them to the fridge to set. You may notice separation. Simply give the jars a shake or two while they're cooling in the fridge to redistribute the ingredients.

One jar = 1 serving. Top with garnishes like berries, toasted coconut or whipped coconut cream.

Enjoy!

Dessert 8: Maple Flan

The day of (AM)

‣Make flan and chill (see recipe).

Maple Flan

‣ 1/2 cup + 1/4 cup maple syrup‣ 3 large eggs + 4 large egg yolks‣ 1-1/2 cups whole milk‣ 1-1/2 cups heavy cream‣ 1/2 teaspoon sea salt‣ 1 tablespoons vanilla extract

Serves 8. Recipe shared by Valeria Weaver.

Place trivet in pressure cooker. Add 3-1/2 cups water into cooker. Set to Sauté function so water will heat up.

Place a 7.25-inch soufflé dish inside pressure cooker on trivet. Cover pressure cooker or crockpot with lid to prevent evaporation.

In a small saucepan, bring 1/2 cup maple syrup to simmer. Cook over medium heat until syrup starts to smell slightly burnt (8 to 10 minutes). Pour syrup into soufflé dish. It should cover the entire bottom. Whisk eggs and egg yolks with remaining 1/4 cup of maple syrup.

Combine milk, cream, salt and vanilla in a medium saucepan. Heat slightly until it just starts to steam. While whisking constantly, very slowly pour warm milk/cream mixture into egg mixture. Strain through a fine mesh strainer into soufflé dish, on top of maple syrup already inside.

Cover pressure cooker with lid. Leave the sealing valve open so it can vent. Select Slow Cook setting and adjust to high temperature. Let steam for 1 hour and 15 minutes, or until center of custard jiggles slightly when shaken and internal temperature is 180 degrees Fahrenheit. Turn off Instant Pot. Transfer inner pot of pressure cooker to a wire rack, with the soufflé dish still inside, and allow to cool for 1 hour. Carefully lift out soufflé dish. Cover and refrigerate until completely cold.

To unmold, run a knife or a wooden stick around edges of the dish. Invert serving platter on top of the soufflé dish, then turn the dish and the platter over. Enjoy!

Dessert 9: Orange and Dark Chocolate CheesecakeThe day of (about 3 hours before serving)

‣ Bake crust (see recipe).‣ Prepare and cook cheesecake (see recipe).

Orange and Dark Chocolate Cheesecake

For the nut crust: ‣ 1-1/2cups blanched almond flour, or ground nuts‣ 1-1/2 tablespoons dry sweetener of choice

(Sucanat, Rapadura, coconut sugar) — OR — a few pinches of stevia‣ 3 tablespoons melted butter

For the orange cheesecake filling: ‣ 2 8-ounce packages cream cheese‣ 2 large pastured eggs‣ 1/2 cup dry sweetener of choice, whizzed fine in

blender (Sucanat, Rapadura, coconut sugar) — OR —1-3/8 teaspoons stevia, to taste‣ 1 teaspoon vanilla extract‣ 2 to 4 tablespoons orange juice (about 1/2 juiced

orange)‣ 2 teaspoons orange zest (optional)‣ 1/4 teaspoon orange essential oil — OR — 2

teaspoons orange extract

Yields 1 7-inch cheesecake. Recipe shared by Haniya Cherry.

To make the nut crust: Preheat oven to 350 degrees Fahrenheit. Combine all ingredients. Then press mixture into 7-inch springform pan, or divide between 2 stainless steel stackable pans. Bake for 10 minutes. Remove from oven. Turn off oven.

To make the orange cheesecake filling: Blend all ingredients together in blender until smooth. Then taste and adjust sweetener. Put 2 cups of water and trivet in pressure cooker. Cover with a glass lid or plate to prevent evaporation. Set on Sauté so the Instant Pot can begin pre-heating.

Next, pour filling into 7-inch springform pan with crust (see above recipe). Cover with a piece of parchment paper followed by a piece of aluminum foil. Crimp down loosely. Use sling to transfer (carefully) to pressure cooker. Then cover the pot, checking the seal and components to make sure all is well. Set to high pressure for 25 minutes.

When cooking time is over, hit the Cancel button to turn off the heat, and also unplug it. Let pressure release naturally. When pressure is released, transfer the cheesecake carefully out of pressure cooker and put on cooling rack. Then remove the covers. If any water is pooled in the center, siphon off with a spoon. Use a butter knife to separate cheesecake from sides of pan. Replace covers.

Refrigerate to chill thoroughly. Then remove from springform pan as desired for presentation. Finally, top with shavings of dark chocolate.

Dessert 10: Pumpkin Pudding

The day of (AM)

‣Make pudding and refrigerate (see recipe).

Pumpkin Pudding

For the pumpkin pudding: ‣ 1/2 cup coconut milk (raw milk is also fine if you

tolerate dairy)‣ 2 teaspoons sustainably sourced gelatin‣ 3/4 cup packed pumpkin (or well-drained

homemade pumpkin puree)‣ 1/2 cup coconut sugar‣ 1 pastured egg‣ 1 teaspoon ground cinnamon‣ 1/2 teaspoon ground nutmeg‣ 1/2 teaspoon ground ginger‣ 1/4 teaspoon ground cloves‣ 1/2 teaspoon allspice‣ 1/2 teaspoon sea salt‣ 1 cup water

For the coconut-ginger glaze: ‣ 3/4 cup coconut cream, at room temperature‣ 1 teaspoon ground ginger‣ 1/16 teaspoon stevia

Serves 5. Recipe shared by Lindsey Dietz.

Add milk to a saucepan. Then sprinkle with gelatin. Turn heat to medium-low to gently heat the milk. Whisk the milk to dissolve the gelatin. Then remove from heat.

In a medium-size mixing bowl, combine the milk + gelatin, pumpkin, coconut sugar, egg, spices and salt. Whisk until smooth. Then pour into a well-greased 3-cup bowl, soufflé dish or gelatin mold.

Add 1 cup water and trivet to pressure cooker. Place the pumpkin pudding on the trivet. Then put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position. Set to high pressure for 30

minutes. Once cycle is complete, hit the Cancel button to turn off the heat.

Place a towel over the pressure release knob and allow pot to do a quick pressure release. Then carefully remove the pudding and allow it to cool to room temperature. Do not disturb it while it cools.

Next, put the pudding into the refrigerator for 4 to 6 hours, or until it is totally set. Run a butter knife around the edge of the cooking dish and turn the pudding over on to a plate or cake stand.

Combine the glaze ingredients by whisking in a small bowl until completely smooth. Then drizzle over the finished pudding. Finally, garnish with crispy walnuts, if desired. Enjoy!

Dessert 11: Rice Pudding

The day of (about 1 hour before serving)

‣Make rice pudding (see recipe).

Rice Pudding

‣ 2 cups milk of choice (raw milk or soaked nut milk)‣ 1-1/4 cups water‣ 1 cup basmati rice‣ 3/4 cup heavy cream — OR — coconut cream‣ 1/4 cup maple syrup‣ 1/8 teaspoon sea salt‣ inside scrapings from 1 vanilla bean — OR — 1

teaspoon vanilla extract

Serves 6. Recipe shared by Megan Stevens.

Place rice in fine mesh colander. Rinse well in several changes of water. Then, place rice in Instant Pot. Add water, milk, maple syrup and sea salt. Stir briefly. Then, seal lid and close vent. Next press the Porridge button. The rice will take 20 minutes to cook on this setting. When the timer beeps, allow the pressure to release slowly for 10 minutes. After 10 minutes, press the Cancel button and open vent. When de-pressurized, open lid. Add cream and vanilla. Stir until well mixed. Serve with optional toppings.

Dessert 12: Sourdough Chocolate Bundt Cake The day before (PM)

‣ Combine starter, milk and flour and allow to sour overnight (see recipe).

The day of (about 1-1/2 hours before serving)

‣Make cake and drizzle sauce (see recipe).

Sourdough Chocolate Bundt Cake

For the bundt cake: ‣ 1/2 cup sourdough starter‣ 1/2 cup whole milk‣ 7/8 cup whole wheat pastry, spelt or einkorn flour‣ 1/2 to 3/4 cup Rapadura or other unrefined sugar‣ 1/2 cup barely melted coconut oil‣ 1 teaspoon vanilla extract‣ 1 pastured egg‣ 3/8 cup cocoa powder (preferably not Dutch

process)‣ 1/2 teaspoon sea salt‣ 3/4 teaspoon baking soda‣ 1/2 teaspoon instant coffee substitute (optional)

For the chocolate drizzle sauce: ‣ 1/2 cup cocoa powder‣ 1/2 cup maple syrup or coconut syrup‣ 2 tablespoons coconut butter‣ 4 tablespoons water, or more for desired

consistency‣ pinch sea salt‣ 1 teaspoon vanilla extract

Yields 1 7-inch cake. Recipe by Wardee Harmon.

To make the chocolate sourdough cake: Combine the starter, milk and flour in a mixing bowl. Cover and let rest at room temperature for 8 to 12 hours, or overnight — even 24 hours.

When the souring time is over, put 2 cups of water in the cooking pot, as well a trivet. Put a glass lid or

plate on the cooker. Set to Sauté so it can begin preheating.

In a separate mixing bowl, combine Rapadura, coconut oil, vanilla, egg and cocoa powder. Beat. Add sourdough mixture, salt, baking soda and coffee substitute. Beat until smooth. Pour into 7-inch springform pan or evenly between 2 greased stainless steel stackable pans. Or, this greased and floured glass bundt pan. The stackable pans come with a lid so use it; otherwise, cover your cake pan with a layer of parchment paper and then aluminum foil. Using a sling, transfer pan(s) into cooker.

Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position. Set to high pressure for 25 minutes with stackable pans or 30 minutes with the springform or bundt pan.

When cooking time is over, hit the Cancel button to turn off the heat, and also unplug it. Let sit undisturbed for 10 minutes. Then, if still not depressurized, use quick release.

Carefully transfer out of cooker and put on a rack to cool. If you used the springform pan, unclasp the ring and remove it. If you used the bundt pan, carefully tip it out of the pan onto a plate or platter (when cool).

To make the chocolate drizzle sauce: Blend all ingredients together in food processor or blender. Drizzle over chocolate cake. Chill leftovers. If serving again, let come to a cool room temperature and give a quick stir to smooth out the texture.

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—Wardee Harmon from Traditional Cooking School by GNOWFGLINShttp://TraditionalCookingSchool.com

© Copyright 2017 by Wardeh Harmon. All rights reserved. No part of this publication may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without express written, dated, and signed permission from the author.