Category Archives: pudding

Monday, November 11, 2013

Dairy-Free Banana Carob Pudding with Vanilla Bean Whipped Coconut Cream + Why I LOVE Carob

Last year after I posted my Bottomless Key Lime Pie recipe one of my lovely readers left a comment in the post introducing me to Great Lakes Gelatin.  I was so thankful for this reference, as I was using Knox gelatin up until that point and appreciated this new ingredient.  I’ve since been using Great Lakes to make weekly homemade Jello and to thicken smoothies and puddings (and most all my SCD desserts that need thickening).  Today I am sharing a carob pudding recipe that is the perfect anytime treat for my kiddos (and yes for my sweet tooth husband…who LOVES this pudding BTW).  It’s smooth and creamy and has a lovely malty flavor from the carob.  We are big carob lovers in this house for many reasons (no caffeine & no theobromine) but for me I love that carob has so many health benefits (please see below for that information).  Pudding is such a great treat anytime of the year and so easy to fill with nutrient dense, whole foods!  
Health Benefits of Carob:
(Information below generated from this site)
Once referred to as locust, carob pods are found mainly in Mediterranean countries. Evergreen carob trees generally can grow wherever citrus or olive trees do, meaning a warm, dry climate. The pod’s fruit is technically a legume. 
 

Antioxidant

Carob is high in antioxidants. A study published in the “Plant Foods for Human Nutrition” journal in March 2011 found that carob germ flour showed not only antioxidant but also cytotoxic activities. The flour has capabilities to attack and target specific cervical cancer cells, the study found. The antioxidant activity helps the body repair free radical damage, which is a process of aging.

Fiber

Plants are naturally high in insoluble fibers, which contain polyphenols. Another study published in “Plant Foods for Human Nutrition” in January 2010 compared two groups of people with high cholesterol. One group took a placebo, while the other consumed approximately 4 grams of carob fiber a few times a day. After four weeks, the group eating the carob fiber had lower total and low-density lipoprotein cholesterol levels.

Gastrointestinal Support

Carob has a binding action within the intestinal tract. This means it helps absorb liquid and aids problems such as diarrhea. Mixing carob powder with pureed cooked fruit or an electrolyte solution is a gentle and natural way to help with diarrhea, notes the University of Maryland Medical Center. Talk to your health care provider before using carob or other herbs to treat diarrhea.
Please see HERE for Carob’s complete nutritional breakdown.  And HERE for another post discussing carob’s benefits.  Dairy-Free Banana Carob Pudding

Ingredients

Carob Banana Pudding:
-1 can room temperature coconut milk here or here 
-1 1/2 cups very ripe banana
-3 tablespoons local honey or grade B maple syrup
-1 teaspoon vanilla extract 
-2 teaspoons grass fed gelatin (see notes for vegan sub)
-1/4 cup carob powder

 How To
1.  In a 1 cup glass Pyrex add 1/3 cup coconut milk and 2 teaspoons gelatin.  Whisk together well and let “bloom”
2.  In a sauce pan heat the remaining coconut milk until heated, not boiled (do not boil the milk).  
3.  Remove sauce pan from heat and whisk in the gelatin mixture.
4.  Add all the coconut milk to a blender along with the other pudding ingredients and blend on high for 15 seconds.  
5.  Pour pudding mixture into a bowl or several little jars or glasses.
6.  Transfer to refrigerator and allow to set up for at least 8 hours.  
7.  Top with maple coconut whipped cream or vanilla bean coconut whipped cream (recipe below).  

 Vanilla Bean Coconut Whipped Cream:
-1/2 cup soaked cashews (4 to 6 hours)* 
-Coconut cream from 1 can of coconut milk here or here 
-1 teaspoon vanilla extract 
-1 vanilla bean, sliced in half and scraped out 
-2 tablespoons local honey or grade B maple syrup 

 How To
1.  Drain the cashews and add to a blender (preferably high speed). Add in the coconut cream, vanilla, vanilla bean, and honey.
2. Using the tamper, move the mixture around and blend until everything is well incorporated, smooth and creamy.  
3.  Transfer to a glass container and store in fridge for 4 to 6 hours.
4.  Remove from fridge and mix.  Fill a pastry bag and top pudding. 

 Notes:
*Omit cashews for AIP – just use the coconut cream 
*Vegans add 3 tablespoons ground chia seeds in place of the gelatin.  If you are a die hard chocolate lover and looking for a vegan chocolate recipe, please see my Chocolate Pumpkin Pudding. Or for a different flavor combination, try my Vegan Raw Persimmon Cranberry Pudding. 

{this post contains affiliate links}
Shared on:  Busy Monday, Sweet Sharing Monday, Melt in your Mouth Monday, Mix it up Monday,  Allergy-Free Wednesdays, Gluten Free Wednesdays, Slightly Indulgent Tuesdays, Raw Foods Thursday, Lunchbox Love, Whole Food Fridays, 
Posted by Amber at 8:25 pm

Labels: AIP, dessert, Paleo, pudding, snacks.

20 Comments

  • Sarah O. November 11, 2013 at 11:10 pm

    Hey Amber, do they sell carob powder in bulk at the co-op or Nugget?

    Reply
    • Amber November 11, 2013 at 11:40 pm

      Hi Sarah,

      They do indeed. It might say “roasted carob”, and that’s fine too. Any ground carob. I get mine in the bulk section here at the Coop.

      Reply
  • lbechmann November 12, 2013 at 12:30 am

    can you use cocoa powder instead?

    Reply
    • Amber November 12, 2013 at 1:24 am

      Of course you can.

      Reply
    • Becky Scano January 8, 2014 at 4:56 pm

      Why would you want to? Carob is healthy; Chocolate is not. Chocolate includes the toxic ingredients caffeine and a chemical called theobromine.

      Reply
    • Amber January 8, 2014 at 6:47 pm

      Everyone has their own preference.

      Reply
  • Julie November 12, 2013 at 3:23 am

    Looks yummy! Are you using the red can Great Lakes or the green can? They have different gelling properties–

    Reply
    • Amber November 12, 2013 at 4:13 am

      Hi Julie,

      Thanks! And please see my links for the gelatin. It’s the red container. :-)

      Reply
  • ragdollkitchen November 12, 2013 at 1:41 pm

    This sounds really good! Can’t wait to try it :)

    Reply
    • Amber November 21, 2013 at 1:11 am

      Thanks so much!!

      Reply
  • Laura November 12, 2013 at 8:12 pm

    Love this Amber. I’m a huge fan of Great Lakes gelatin and am always looking for new ways to use it to incorporate it into my kids’ snacks. This dessert is a win-win for me, hubby and the kiddos!

    Reply
    • Amber November 21, 2013 at 1:11 am

      Thank you sweet friend. I think your kiddos would totally love this one!

      Reply
  • Heather @Gluten-Free Cat November 20, 2013 at 9:34 pm

    I’m so glad that you share this at Raw Foods Thursdays. I’m featuring it tomorrow!

    Reply
    • Amber November 21, 2013 at 1:11 am

      Thanks so much, Heather!

      Reply
  • Tessa Domestic Diva November 21, 2013 at 9:41 pm

    I love gelatin too…and this looks fantabulous! Your pictures look awesome!

    Reply
    • Amber November 21, 2013 at 9:45 pm

      Thanks Tessa!!!

      Reply
  • Tessa Domestic Diva November 26, 2013 at 4:19 am

    featuring your recipe this week!

    Reply
    • Amber November 26, 2013 at 5:06 am

      Thanks my friend! :-)

      Reply
  • Emily W December 31, 2013 at 9:06 pm

    I am on Paleo Autoimmune Protocol so haven’t had chocolate in months. This is a wonderful replacement and totally helped fulfill my recent chocolate craving! I’ll be sharing this in my AIP facebook groups.

    Reply
    • Amber January 1, 2014 at 1:05 am

      Hi Emily,

      Thanks for sharing and I’m so glad you enjoyed the recipe. I didn’t know carob was allowed on the AIP! I’m still getting acclimated to all the legal and illegal foods.

      Thanks again and Happy New Year.

      Be Well,
      –Amber

      Reply

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Tuesday, January 17, 2012

Chocolate Pumpkin Coconut Pudding (dairy free, cane-sugar free)

My daughter is a budding chocoholic like my sweet husband, and nothing makes me happier than creating a healthy, nutrient dense treat for my girl.  I use cacao on occasion in desserts.  Due to this sparing use it’s greeted with treasured delight.  I used what I had on hand today, but you can throw just about anything in chocolate and it will taste…like chocolate!  I made an allergy-friendly version of this pudding (coming soon) for my son who can’t have chocolate, and I have to say it’s mighty tasty.  I actually prefer it over the chocolate, which causes my husband to seriously question my sanity.  I’ll tell ya, my husband and chocolate…get a room!    

Ingredients
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition  

How To
1.  Combine all ingredients in blender, high speed or otherwise
2.  Transfer to glass container and store in refrigerator
3.  Pudding will thicken as it cools

 Check out these links for more chocolate + pumpkin recipes 

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Wellness Weekend, Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Midnight Manic Meatless Mondays, Lunch Box Love Fridays, Freaky Friday
Posted by Amber at 4:58 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, pudding, vegan.

13 Comments

  • HippyMa January 17, 2012 at 11:19 pm

    OMG – this would be great in a Gluten Free Pumpking Trifle!!!! use pumpkin bread, or pumpkin brownie, put a little pumpkin spice in the “cool whip” – So going to try this!!

    Reply
    • Amber January 18, 2012 at 4:13 am

      You’re making me drool all over my keyboard!!!

      Reply
  • Vicky January 17, 2012 at 11:23 pm

    This looks sooo good! What a fantastic dessert.

    Reply
    • Amber January 18, 2012 at 4:14 am

      Hi There Vicki. Thanks so much! Have a great rest of your week.

      Reply
  • [email protected] January 18, 2012 at 12:50 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-17-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

    Reply
  • Laura January 19, 2012 at 7:37 am

    Chocolate and Pumpkin together are AMAZING! I am a big fan of homemade pudding. This recipe is making me hungry!

    Reply
  • Amber January 19, 2012 at 3:15 pm

    Hi Laura,

    Thanks! This recipe is so good…I already made three batches this week! The avocado gives it such a wonderful, creamy texture. :-)

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks January 21, 2012 at 2:26 pm

    Yum! I make a similar chocolate pudding using avocado as well– so fast, so creamy and so good! I look forward to trying your version soon!

    Reply
    • Amber February 16, 2012 at 3:21 am

      Thanks Leslie! So awesome to hide all that nutrition in there…you honestly can’t tell!

      Have a great week.

      –Amber

      Reply
  • Miz Helen January 21, 2012 at 9:58 pm

    Hi Amber,
    If you put chocolate and pumpkin into a pudding for me that is a winner! I just love that combination. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber February 16, 2012 at 3:22 am

      Hello There Miz. Helen,

      Thank you for hosting!
      Looks like the chocolate/pumpkin combo is pretty popular!

      Hugs,
      –Amber

      Reply
  • Kammie @ Sensual Appeal September 22, 2012 at 2:52 pm

    Ahhhh this looks wonderful

    Reply
    • Amber August 23, 2013 at 3:10 am

      Thanks Kimmie! :-)

      Reply

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Friday, December 16, 2011

Vegan Persimmon Cranberry Coconut Pudding (no bake)

Is it just me, or are persimmons the most AMAZING fruit ever.  They taste like candy no?  My kids go crazy for them and it’s refreshing to have a different fruit there in the fruit basket.  

I know I’m not breaking the mold here with the idea of a no-bake pudding.  But I so wanted to find a way in incorporate persimmons into a dessert, and a no-bake pudding was the front runner.  No fuss, few ingredients, nutritionally dense…all big winners in my book.  I was craving something cold, creamy, and sweet (but not too sweet, you know I like the tart stuff).  The coconut, persimmon, cranberry combo did the trick.  This pudding turned out really well and I wanted to share its wonderful, flavorful simplicity with you.  

Ingredients
1 can full fat coconut milk, I used this brand (it’s a BPA free can)
4 ripe fuyu persimmons (a non-astringent vareity; they are squat and look like a tomato) 
1/4 cup cranberries 
2 tablespoons ground chia seeds

How To
1.  Soak cranberries in filtered water until soft, 1-2 hours.
2.  Peel and chop persimmons 
3.  In blender (high speed or otherwise) blend coconut milk, strained cranberries, persimmons, and ground chia.  
4.  Store in refrigerator until cool.  Treat like pudding and enjoy with granola, dried fruit, or any other choice topping.  

Notes
*This pudding tastes better with time, as the flavors combine and the coconut flavor decreases quite a bit.  My husband had trouble identifying the coconut…and this was shocking because he has impeccable taste buds.  
*Add more cranberries, if desired, it will certainly increase the tart factor. 
*You can add a sweetener of choice, but I prefer the sweet to tart ratio in this recipe.  I don’t care for too sweet.
*Coming soon…persimmon cranberry ice cream (stay tuned)
About Persimmons

Health benefits of persimmon fruit

  • The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
  • Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
  • Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
  • zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
  • The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  • The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
  • Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells. 
    (above facts complied from this site)
Shared on: Wellness Weekend, Just Another Meatless Monday, The Prairie Homestead, Melt in your mouth Monday, Mangia Mondays, Midnight Manic Meatless Mondays, Slightly Indulgent Tuesdays, Traditional Tuesdays,  Pennywise Platter Thursdays, Fat Tuesdays, Raw Foods Thursday 
Posted by Amber at 3:26 pm

Labels: ACD, dairy free, dessert, gluten free, nut free, pudding, vegan, xanthan gum free.

10 Comments

  • Vegiegail December 16, 2011 at 7:29 pm

    OMG—yum!!!!!

    Reply
  • Amber December 16, 2011 at 9:59 pm

    Hi Vegigail,

    Thanks! It is a very interesting combination of flavors. :-)

    Be Well,
    –Amber

    Reply
  • Ricki December 18, 2011 at 3:03 am

    I love, love persimmons, too! The color of this is very intriguing . . I would have thought it would turn out more pink with the persimmon/cranberry combo? Thanks so much for linking up to WW this week! :)

    Reply
  • Amber December 18, 2011 at 3:12 am

    Hi There Ricki~

    Yeah, a fellow persimmon lover! :-)

    I was very surprised too when the color turned out rather muted. Here I thought the pudding was going be golden orange like the beautiful persimmons. I call it peachy!

    Hope your Holiday is going well so far.
    Best,
    –Amber

    Reply
  • hännah @ dishesanddishes December 20, 2011 at 6:34 pm

    You just reminded me of how long it has been since I made a chia seed pudding. This recipe looks wonderful and so inventive. Thanks for sharing!

    Reply
  • Amber December 23, 2011 at 2:40 am

    Hi There Hannah~

    Thanks! Chia pudding is the best!

    Happy Holidays to you.

    Be Well,
    –Amber

    Reply
  • Jill@ RealFoodForager.com December 28, 2011 at 1:56 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/12/fat-tuesday-december-27-2011/

    Reply
  • Tessa Domestic Diva January 11, 2012 at 8:33 pm

    You know something crazy…I’ve never had a persimmon before!! Weird…I have to find one stat and put the mystery to rest!

    Reply
  • Amber January 11, 2012 at 9:37 pm

    Hi Tessa,

    I think you will love them. Just make sure they are nice and ripe. They are my daughter’s favorite! Please let me know what you think. We don’t have them all the time, but it’s a fun change now and then. :-)

    Reply
  • Heather @Gluten-Free Cat May 16, 2013 at 1:25 am

    I’ve never done anything with persimmons. What a fun recipe to try! Thanks for sharing this at Raw Foods Thursdays. I’m always so amazed at what I learn each week!!

    Heather

    Reply

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