WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, August 15, 2013

Egg Free and Starch Free Pudding(gelatin based)

Although Abby is still avoiding gelatin someone on my corn allergy group mentioned a pudding made with gelatin instead of egg and starch. 1) Gelatin is very very good for you, that is if you use unflavored and not chemical gelatin(NOT Jello!!!!). 2) So many people are allergic or reactive to eggs. Felt like I had to share this one.

I had some peach butter(brown in color) that needed using so threw it in.. it tastes amazing,extra peachy and spicy, but the color was just awful! :-) You may want to make the pudding and add the fruit puree to the top of the serving before eating, that would avoid the odd off putting color.

You could wait till you take it off the stove to add the honey to retain the raw values. But if you use sugar you should add at the beginning as the recipe says to make sure the sugar melts.

1 can Arroy D fullfat coconut milk(or equal homemade)

2 teaspoons gelatin (Great Lakes brand)

1/2 cup raw honey (or 1/3-1/2 cup granulated sugar)

dash of salt(pink himalayan)

Fruit puree of choice(I used 1/4 cup peach butter)

In saucepan place coconut milk, honey or sugar, salt and fruit puree. Sprinkle the gelatin across the top. Heat and stir on medium heat until all gelatin is melted in. (did not take long at all!)

Pour into a bowl and place in fridge for at least 2 hours.

This may be "jiggly" in texture instead of pudding like. Simply place pudding in blender(A whisk will work, but the blender was quicker for me) and quickly blend until smooth. If you find it too thick add a bit of coconut milk or water to thin to your liking, perfect.


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