Wednesday, December 30, 2009


Note the many variations for this recipe.

3/4 cup cane sugar, or turbinado, or light brown sugar, or agave nectar
1/4 cup tapioca starch, or cornstarch
pinch of sea salt
1/4 cup Vance's DariFree powder, or dry milk powder of choice
1 tablespoon egg replacer powder
2-1/4 cups water
2 tablespoons soy-free vegan buttery spread (Earth Balance), or butter of choice
2 teaspoons GF vanilla extract 
  1. In small airtight container combine cane sugar, tapioca starch, DariFree powder, and egg replacer powder; place on lid; shake vigorously to combine; set aside. 
  2. In small saucepan set over medium heat, combine dry mixture with water; whisk together until smooth. 
  3. Whisk in Earth Balance and GF vanilla extract; stir until thick and smooth, cook 1 minute. 
  4. Pour into glass storage container or bowl; refrigerate 1 hour to set and cool (or eat immediately as hot pudding).

Servings: 2-1/2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: 5 min

To use milk of choice: omit Vance's DariFree powder; replace water with milk of choice.

To use egg: omit egg replacer poweder; reduce water to 2 cups; beat 2 large eggs and for step 2 beat eggs with water then whisk in dry ingredients; proceed with recipe.

Chocolate Pudding
Increase cane sugar to 1 cup; add 1/4 cup soy-free vegan 100% pure unsweetened cocoa powder during step 1.

Butterscotch Pudding
Increase sugar to 1-1/2 cups, using light brown sugar or dark brown sugar only; increase Earth Balance to 3 tablespoons.

Lemon Pudding
Omit GF vanilla; add 2 tablespoons fresh lemon juice or 2 teaspoons GF lemon extract during step 3.

1 comment:

  1. I just made the choc. and the kids (and myself) loved the taste and the texture!


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