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Paleo Sweet Potato Pudding by Chef Katelin Gellar (dairy, gluten and refined sugar free)

This plant based, paleo friendly treat served up by Chef Katelin Gellar at The Rye Tavern in Plymouth, is a shining example of a restaurant dish worthy of the "Mood Food Approved" seal of approval! Look for our logo popping up on on local restaurant menus as an indicator of minimally processed, dairy, gluten and refined sugar free dishes!

Sweet Potato Pudding


2 cups sweet potato (chopped + roasted until tender)

1 cup coconut milk

3 tbsp pure maple syrup

1/2 cup hazelnut butter

1 tsp sea salt

1/2 tsp cinnamon

1/3 tsp nutmeg


Add sweet potatoes blender basin and blend until smooth.

Mix in all of the other ingredients (yes, it’s that easy).

Portion and pour pudding into serving vessels (shallow bowls, mason jars, stemless wine glasses, etc).

Allow to firm overnight in refrigerator.

Roasted Apples with Coconut


2 whole apples (cored and sectioned into wedges)

1/2 cup unsweetened shredded coconut

1 tbsp pure maple syrup

1/2 tsp sea salt

1/8 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger


Place apples in a bowl and toss with coconut, maple syrup, salt, and spices.

Pour contents onto a baking sheet and roast for 10-20 minutes in a preheated 325 degree oven.


Place warm roasted apples onto the overnight chilled pudding.

Sprinkle with pumpkin seeds and drizzle with maple syrup (optional).

Meet The Chef.....

Born in the heart of Manomet, a village of America’s Hometown, Plymouth, MA, Katelin was surrounded by the industry at a young age. She worked at her family’s local ice cream shop and snack bar during the summer. It was there that she found a love and pride for serving people food. In highschool, Katelin was enrolled in the Culinary Arts technical program, and began working at Mirbeau Inn and Spa as a pastry cook. Finding her true love for baking, she continued her education at Johnson and Wales University. After graduating with an Associate Degree in Baking and Pastry and a Bachelor's Degree in Food Service Management, Katelin was promoted to Executive Pastry Chef at Mirbeau. College and work had one major struggle. Being surrounded by a never ending supply of unhealthy options. Chefs work long hours and have an endless supply of food surrounding them. This can be a dangerous mix and can lead to an unbalanced lifestyle. In August of 2019, Katelin made a commitment to herself to change. Small changes were slowly able to become big changes. She started by eating correctly and exercising in a more routine way. Once things became less challenging, she pushed harder and took on more. Katelin became a certified Buti Yoga instructor, an avid hiker, a paleo enthusiast, and a lover of fresh food. During this time, Katelin took a job as the Pastry Chef at Rye Tavern in Plymouth. The Rye Tavern is a local farm to table restaurant that focuses on fresh produce, unique American cuisine, high end desserts. At the Rye, Katelin is able to use her creativity and build desserts that speak to her soul and dignity. Creating the gluten free, dairy free, vegan, and paleo Sweet Potato Pudding is just the beginning of providing healthy dessert options to local food connoisseurs.

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