Steamed Christmas Pudding

1 cup sugar

1/4 cup amaranth flour*

1/4 cup sweet rice flour*

1/4 cup garbanzo flour*

1/4 cup tapioca starch*

3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes

1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts

1/2 tsp. fresh lemon zest

1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

Carob Mousse

2 packages firm silken tofu
1/3 cup carob powder
1/3 cup vegetable oil
1/2 cup brown rice syrup
2 tsp. lemon juice
1/4 tsp. sea salt


Mix all ingredients in blender until consistency is creamy and light. Refrigerate for approximately 2 hours before serving.

Apricot-Millet Pudding

 

Apricot-Millet Pudding

1 3/4 cups cooked millet, hot
1 banana
5 dates
1 cup pineapple, crushed and water-packed
1 cup apricots, canned*

Place all ingredients in a blender or food processor.  Blend until creamy and smooth.  Add stevia to taste for a sweeter dessert.  Spoon into sherbet dishes and garnish with mint leaves and an apricot half.  Delicious for a delightful breakfast or a simple dessert.  

Serves:  4 - 6

*Fresh apricots may be used "in season".

Blueberry-Orange Rice Pudding

1 orange
2 cups rice milk
1/3 cup arrowroot powder
1/4 cup agave syrup
1/4 tsp. salt
2 cups cooked brown rice
1 1/2 cups blueberries


Preheat oven to 325 degrees F. Lightly prepare a 9" x 9" baking dish.


Squeeze orange juice from orange and grate rind. Combine with rice milk, arrowroot, agave syrup, and salt in blender. Pour mixture over rice. Mix and pour into baking dish. Bake for 35 minutes or until thickened. Remove from oven and add blueberries to the top. Return to the oven and bake for another 15 minutes. The pudding will thicken as it cools.

Stevia Pudding Recipes for Natural Sweetness

Golden Stevia Pudding

4 cups water
1 Tbsp agar powder
2 Tbsp arrowroot powder
1/2 tsp sea salt
2 Tbsp oil
stevia to taste
3 small yellow squash or sweet potatoes, cooked, chopped, and pureed
1 tsp of vanilla bean pulp, or vanilla extract

Dissolve agar in 2 cups of the water. Dissolve the arrowroot in 2 Tbsp. of water. Combine and cook on low until slightly thickened. Add the rest of the water and the remaining ingredients except the squash and simmer for 10-15 minutes.

Pour into a dish and refrigerate to cool and allow to gel (about 1-2 hours). When firm, spoon into blender and blend until smooth. Add pureed vegetables and continue blending until creamy.

A sweetly delightful way to serve orange, Vitamin A rich veggies! If squash or sweet potatoes are not available, canned pumpkin can be used instead.

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Tapioca & Stevia Pudding

2 cups soymilk
3 Tbsp. quick tapioca
1/2 teaspoon powdered stevia, white
1 Tbsp. honey
1 tsp. vanilla
4 ounces tofu, soft

Whisk together milk, tapioca, and stevia in a saucepan. Allow the mixture to sit for five minutes. Cook over medium-low heat, stirring frequently. When hot, add honey and continue stirring. Remove from heat once a full boil is achieved. Stir in the vanilla. Cool in container with a layer of plastic wrap over the top to keep a skin from forming. Before serving, blend tofu until creamy. You may need to add a small amount of water so that the tofu will blend. Gently fold into tapioca mixture. Spoon into pretty bowls and garnish with a strawberry and mint leaves. Enjoy!

*Stevia amounts may be altered to taste.