This recipe couldn’t get any easier. I have been eating this for dessert lately and can’t believe how good it is for how few calories there are. Is it the exact same as regular pudding taste-wise?…No, but it is pretty darn good.
- 1 1/2 cup almond milk
- 2Tbs. cocoa powder (I like THIS one by Valrhona)
- 1 tsp. xanthan gum
- Sweetleaf Stevia to taste (THIS one is my favorite)
- Chia seeds (I use 15g)
- PB Powder
- Organic Flavors like mint, almond, butterscotch, cherry
Place the almond milk, cocoa powder, xanthan gum, and stevia in the blender alond with 4 drops of organic flavor (if using). Blend until nice and creamy. If adding chia seeds, pour them into the blender with the pudding and pulse very quickly (you want to mix them in, but not blend them).
When I make the pudding with the chia seeds I like to pour the mixture into a container and put it in the fridge to allow the chia seeds time to expand.
Here are the macros for the pudding:
Here are the macros for the pudding WITH 15g of chia seeds:
My latest Chic Vegan column. I have lots of vegan bread recipes that call for whole wheat flour, but I don’t bake with gluten. Is there a formula for adding xanthan gum to gluten free flours, ie…teaspoon for every cup of flour, etc.? ~ Sirica Hi Sirica, Yes, there is a formula for adding xanthan gum to recipes. The amount of xanthan gum added depends upon what you plan on using it for. Here is a quick breakdown: Cake – ¼ tsp. per 1 cup of flour Breads – 1 tsp. per 1 cup of flour Pizza Crust – 2 tsp. per 1 cup of flour Salad Dressings – 1/8 tsp. per 1 ½ cups of dressing Frozen Treats – 1/8 tsp. per 2 cups of liquid For those of you not familiar with xanthan gum, it is a powdery substance often used in gluten free baking to replicate the function of gluten. When added to dressings xanthan gum binds the dressing together and improves the texture. When added to frozen treats it inhibits the development of large ice crystals and imparts a more creamy texture to the dessert. A wonderful resource for learning how to bake gluten free is The Gluten Free Goddess by Karina Allrich. I always keep a bag of Karina’s Gluten Free Flour mix in my fridge. Karina’s Basic Gluten Free Flour Mix
1 cup sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour)
1/3 to 1/2 cup almond meal, buckwheat flour, millet flour or quinoa flour
To read more of Karina’s gluten free baking tips click here. I know it seems intimidating at first, however with a little experimentation I know you will soon be very comfortable baking in your gluten free kitchen. Here’s to health! Gretchen **Do you have a questions for Grettie? She is here to answer any of your health and nutrition related questions! Email her firstname.lastname@example.org .**