Here are a few pudding recipes:
Tapioca Pudding
I devoured this during both of my pregnancies. It’s a great protein- and calcium-rich snack.
3 cups milk (dairy or nondairy)
2/3 cup granulated tapioca
1/4 teaspoon sea salt
2 eggs
1/4 to 1/3 teaspoon liquid stevia extract or to taste
1/2 teaspoon vanilla extract
Place milk, tapioca, and sea salt in medium pan. Bring to boil over medium heat, stirring often. Reduce heat to low and simmer 2 minutes. Beat eggs, stevia, and vanilla together. Beat some tapioca mixture into beaten egg mixture a little at a time to prevent curdling. Stir egg mixture into mixture in pan. Simmer about 5 minutes, or until thickened. Remove from heat and cool 15 minutes. Pour into serving dishes. Serve warm or chilled.
Makes 6 servings
Note: To sweeten tapioca with honey, brown rice syrup, agave nectar, or maple syrup instead of stevia, add 1/4 cup sweetener with egg mixture. Add a little extra granulated tapioca.
Variation
Vegan Tapioca Pudding: Use nondairy milk and omit eggs. Add an additional tablespoon granulated tapioca.
Strawberry Mousse
2 1/4 cups apple juice, divided
1 tablespoon agar agar flakes
1 tablespoon cashew butter or tahini
1 cup sliced strawberries
1/2 cup Whipped Cream (page xxx) or Whipped Tofu Cream (page xxx) (optional)
4 whole strawberries for garnish
Pour 2 cups apple juice into small pan. Sprinkle agar agar flakes over top. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. Remove from heat. Place remaining 1/4 cup apple juice, cashew butter or tahini, and strawberries in blender or food processor. Pulse to puree. Leave it a little chunky if you like. Stir puree into apple juice mixture in pan. Pour the mousse into 4 individual serving dishes. Chill at least one hour, or until firm. Top with a dollop of whipped topping if desired. Garnish with whole strawberries.
Makes 4 servings
Millet-Coconut Pudding
This light, creamy pudding is delicious for breakfast or a snack as well as dessert.
3/4 cup millet
3 cups water
1 (14-ounce) can light coconut milk
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 to 3 tablespoons maple syrup, brown rice syrup, agave nectar, or honey
1/4 teaspoon ground nutmeg
1/2 cup unsweetened shredded coconut
2 cups fresh berries or sliced fruit (blackberries, strawberries mangoes, peaches, bananas, etc.)
Optional toppings:
2 to 3 tablespoons shredded coconut or chopped macadamia nuts
Place millet, water, coconut milk, and salt in heavy bottomed pan. Bring to a boil over high heat. Reduce heat to the very lowest setting. Simmer uncovered one hour, or until pudding thickens. Stir occasionally to prevent scorching. Place warm or cold pudding in serving dishes. Spoon fruit on pudding. Sprinkle coconut or chopped macadamia nuts (or both) over fruit.
Makes 6 servings
Note: Other dairy or nondairy milk can be substituted for coconut milk.
It does use maple syrup for sweetening though, at least I think it does! LOL I remember it calls for a sweetener and that's what I use. :LOL
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