I am not sure if anyone will be interested in these things or not but I love to cook and bake. I love to make traditional and nutritional foods, with a specialty in Allergen Free Cooking and Baking. Best of all, I love making all of these things DELICIOUS! Now this pudding is a bit of work but this post is 4 recipes for the price of one and maybe you found your way here only looking for one of these recipes, whatever the case may be, if you are after a tasty, Allergen Free Pudding, this is your lucky day!
If this seems popular or gets any attention at all, I will keep posting and providing wonderful Recipes and Articles on Traditional Foods, Nutritious Eating, Health In General and Allergy Friendly Foods.
On to the recipes!
Caramel Almond Tapioca Pudding
Egg Free, Gluten Free, Wheat Free, Refined Sugar Free AND Dairy Free. Astounding!
Prepare Tapioca
Pour 1/2 cup Tapioca Pearls (Not Instant Tapioca)and 3 cups water into a 4 quart saucepan and bring to a boil,boil for 20 minutes, covered and allow to sit, covered for 30-45 minutes. Tapioca is done when all the pearls are completely translucent. Pour Tapioca into a strainer and rinse with cool water, running your hand through the Tapioca as you rinse them. Place Tapioca in a bowl and set aside.
Almond Milk
For homemade Almond Milk for the caramel, process 1/4 cup Almonds with 1/2 cup warm water and strain through a sieve or strainer. I used a coffee filter but it took so long I ended up having to "help" it along. You can then puree/process the remaining Almond Milk "Pulp" in your Almond Butter so it doesn't go to waste.
Prepare Almond Butter
1-1/2 cup Almonds 1/4 cup Maple Syrup, Honey OR Equivalent Sweetener of choice.2 Tablespoon Walnut Oil OR other oil of choice.
Pureed and processed in a food processor, until smooth and creamy.
1/2 Cup Almond Milk, Milk Substitute OR Cows Milk if you are not doing Dairy Free.
1/2 cup Maple Syrup, Honey or Equivalent Liquid Sweetener 2 Tablespoons Butter Substitute, Oil of your choice OR Butter if you are not doing Dairy Free. 2 Tablespoons Maple Sugar or Equivalent Granulated Sweetener 1/8 Teaspoon Molasses
Bring Almond Milk, Butter/Oil, Maple Sugar/Granulated Sweetener and Molasses to a low simmer over low to medium heat.
Once Milk mixture begins to simmer, add Maple Syrup and bring to a heavy simmer for about 15 minutes. Pour from saucepan into a Oiled OR Buttered dish to cool. It will thicken as it cools.
Putting Together The Pudding
In a bowl vigorously mix together all OR part of the Maple Caramel Sauce, I used 1/2 cup, with all OR part of the Home Made Almond Butter, I used 1/2 cup. Once completely mixed together, gently mix with the cooked Tapioca Pearls and you will notice it takes on a lighter, creamier color. If you prepared your Caramel Almond Tapioca Pudding with Milk Substitute and Butter Substitute, the pudding will be Gluten Free, Dairy Free, Egg Free, Wheat Free and Refined Sugar Free.
Suggestions
If you use only half cup of the Almond Butter Recipe, you could always use the other portion to spread on Breads, Bagels, Cookies, Buns, Rolls, Pancakes, Waffles, Crackers, etc. (Gluten Free, Wheat Free or whatever version you may need, depending on dietary needs.) I am somewhat embarrassed to admit that I usually eat my remaining Almond Butter with a spoon before the day ends. You could also put it in the fridge for a bit and attempt to roll or shape it and coat or dip it in melted chocolate or carob.
The leftover Maple Caramel Sauce is AMAZING on Conventional OR Dairy Free Ice Cream, it also goes wonderful on Cinnamon Rolls, Sticky Buns, etc. OR if you are making the Almond Butter into Candy already, you could spread some melted chocolate or carob in some paper candy cups, fill with caramel and spread more melted chocolate or carob on top to make caramel cups. I am even more embarrassed to admit that the Maple Caramel Sauce is SO TASTY that I usually just drizzle little puddles into my palm and eat it straight out of my hand....
Notes
You could probably prepare this recipe with Instant Tapioca by following the cooking instructions on the box. You could also probably just use a 1/2 cup or more of store bought Almond Butter OR other nut/seed butter of choice. You could possibly substitute the Maple Caramel Sauce for plain Maple Syrup, Honey, Agave Syrup, Brown Rice Syrup or other similar syrup.
If you decide to try this recipe, please let me know what variations you used, if you followed it exactly or changed it up a bit on your own and how it turned out. Happy Allergen Free Dessert Making!
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