I found this recipe at littlenaturalcottage.com. Before her restricted diet days, my oldest daughter was a pudding addict. We may have to try this for her
Homemade Gluten-and-Dairy-Free Chocolate Pudding
- 1/2 C Sucanat
- 1/2 C arrowroot powder (or corn starch)
- 1/2 C cocoa powder
- 1/4 tsp sea salt
- 4 C dairy alternative: almond, rice or goat’s milk (we use raw goat’s milk)
- 1 TBSP pure vanilla extract
- 2 TBSP extra virgin coconut oil (we use organic butter, since it doesn’t bother our boys’ allergies)
In a large saucepan, combine the sucanat, arrowroot powder, cocoa powder and sea salt. Whisk in half of the milk, stirring until smooth. Add the remaining two cups of milk and turn the burner to medium heat.
While stirring constantly, allow the pudding to cook until it thickens (about 5 or 6 minutes). Once pudding begins to thicken, reduce heat and add coconut oil (or butter) and vanilla. Continue stirring and cooking until the pudding is creamy and thick, and the oil has melted.
Pour pudding into a bowl and let it chill in the fridge for an hour or two, until it’s set. You can also enjoy it warm.(yum!), pour it over a freshly baked cake or brownies, or use it as a pie filling (chill it a few hours).
(Original found at http://www.littlenaturalcottage.com/?p=1817)
