Warm Carrot Pudding With

3/4 c Soy milk

1/4 c Cornstarch

1/2 ts Baking powder

1/2 c Maple syrup

1 1/2 c Packed grated carrots

3 c Day old whole grain bread

-- crumbs 2 ts Freshly grated ginger

2 ts Cinnamon

1/4 ts Nutmeg

3/4 c Raisins

1/3 c Ground walnuts

--COMPOTE--

1 ea Orange, peeled & chopped

1 ea Apple, cored & chopped

1/2 c Dried apricots, chopped

1 c Water

1/2 c Frozen pineapple juice

-- concentrate 2 ts Slivered fresh ginger

--CREME--

1/2 c Raw cashews

1/3 c Water

1/3 c Maple syrup

1 ts Vanilla

350F. Whisk together soy milk, cornstarch & baking powder. Combine with other pudding ingredients & pour into a

9" X

5" cake pan. Cover with foil & bake

1 to 1 1/4 hours. Let cool

30 minutes & cut into 8 squares. COMPOTE: Combine all ingredients in a pot & cook over low heat

30 to 40 minutes, stirring occasionally, until apricots are tender & a

light syrup forms. CREME: Puree all ingredients in a blender till creamy, smooth & white. TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top with a dollop of creme.