Posts Tagged stevia

Pumpkin Pudding Revisited and @TravelingRD

    Last year I wrote about our family tradition of Pumpkin Pudding as a childhood staple when Rita, Jorge, and Teresa were growing up. My children did not like carrots and would not eat other yellow veggies so I created this pumpkin pudding for them to get their vitamin A. It was made from canned pumpkin, evaporated milk, unflavored gelatin, sugar, cinnamon, and vanilla. It became quite popular with many family members.

    For years my younger brother, Jon, received his very own batch of Pumpkin Pudding at Thanksgiving. The recipe was published in The vonRosenberg Family of  Texas Cookbook as I mentioned last year in my Pumpkin Pudding post.  

    Teresa, our dietician, has shared the family recipe for Pumpkin Pudding many times. About 15 years ago she prepared it for pre-school children as a way of introducing pumpkin as a new food. Several years ago it was published as part of a gluten-free article that she wrote. Even now it is on the Dairy MAX website recipe section as Jack-o-lantern Pudding. More recently it has appeared in her guest post at Robinsbite, Kids Food Memories–The Proof is in the Pudding

     Teresa, Being ever mindful of her mission to promote good nutrition, especially in children, has substituted the cup of undiluted evaporated milk with low-fat milk; my taste buds prefer the richer mixture made with evaporated milk 😉

    Teresa’a  nutrition related blog is The Dairy Report.  And you can follow her on Twitter @TravelingRD.

    Even more recently I experimented with a new version inspired by Ricki’s various chia based puddings that she creates over at Diet, Dessert and Dogs. This one happened during a clear-out-the-refrigerator frenzy in preparation for Thanksgiving and it was yummy!

Pumpkin Chia Pudding
4 tablespoons whole (or ground) chia seed
1 cup canned (or fresh) pumpkin puree (about 1/2 can)
1 cup coconut milk
Cinnamon to taste
Stevia to taste

Whisk or beat ingredients together until smooth. Chill in the refrigerator until set. This is a great for breakfast or as a nourishing snack.

Gretchen (Mom)


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Dark Chocolate No-Guilt Fudge

    The recipe for Chocolatey Fudge from Ricki at Diet, Dessert and Dogs was intimidating. It sounded easy and yes, so yummy, but could it really be that easy? 

    I read and re-read the recipe and thought about my blender. Sometimes my wimpy old blender and I don’t get along but I am reluctant to learn a new machine along with a new recipe. Rita has a food processor stored here in my cupboard and next time I will definitely use it. You need a machine with ‘muscle’ for this recipe. The blender whined and groaned and started sending out smoke signals before we called truce. So this first batch has little bits of beans that are visible although not enough to stop any of my dedicated testers. And if you truly love deep, dark chocolate this will give you a chocolate fix without the sugar hangover. It looks like fudge, it tastes like fudge, and it IS fudge.

   You need to read Ricki’s version before you decide which way you would rather make it. She crumbles the unsweetened chocolate and adds it at the end. This version has it all melted in and fudgy smooth all the way through – almost the same ingredients but a different technique.

This Fudge Is Really Good!

This Fudge Is Really Good!

1 ounce (30 g) unsweetened chocolate, coarsely chopped
3 Tbsp (45 ml) coconut oil, soft at room temperature

1-3/4 cups (420 ml) cooked, drained and rinsed black beans (canned beans work best)
1/4 cup (60 ml) natural smooth almond butter, room temperature or slightly warmer
1/2 cup (60 g) cocoa powder
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) yacon syrup, agave nectar or vegetable glycerin
15-25 drops plain or vanilla stevia liquid, to taste
pinch fine sea salt

    Line a loaf pan with plastic wrap and set aside.

    Place chocolate in a small microwavable bowl and spoon the coconut oil over it. Heat this in the microwave for one minute. Test the chocolate with a thin knife. The coconut oil should be hot and the chocolate just soft and melted but still holding its shape. This might take several iterations of heating and testing. Do – not – overheat!

    Add all of the remaining ingredients to the processor and pour the coconut oil/chocolate mixture on top and blend until very smooth. Use a spatula to help push down and incorporate all of the ingredients if necessary. The mixture will be thick. If the almond butter is the least bit chilly the coconut oil and chocolate can suddenly harden and seize.

    Transfer fudge mixture to the loaf pan and press down to compress it and push out any air bubbles. I sprinkled a packet of Truvia over the top to give it a ‘sugary’ finish but the loaf just dissolved the crystals and it disappeared overnight.

    Allow the fudge to set up in the refrigerator for an hour, then cover the top with more plastic and refrigerate until very firm, 2 hours or up to overnight. Slice into squares. Because it contains no sugar to act as a preservative it needs to be stored in the refrigerator for up to 5 days.

Gretchen (Mom)

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Apple Sweet Potato Crumble – on a snowy day in Texas

Snowballs Are Falling!

Snowballs Are Falling!

   Watching the snow, staying indoors all day and going back and forth between the kitchen and knitting on the afghan project to keep warm. Breakfast this morning was from a batch of this wonderful crumble that Ricki posted on Diet, Dessert and Dogs recently. My first batch used Granny Smith apples and although it was good the second batch was tastier using a sweeter variety of apples. We have no coriander and I just left it out but in the second batch I substituted ground cloves – that paired nicely with the sweet potato and other spices. And since I am currently avoiding oats I filled in with some other gluten-free carbs. The resulting crumble was more volume than expected so since my choices were pre-ground maybe a little less of those carbs next time. Also I needed to use up some pecans so that went in for the walnuts.
   Occasionally I envy Ricki having a husband and those adorable dogs willing to share her experiments. But with this apple-sweet-potato-crumble I am happy to have it all to myself! It freezes well so nine servings can last as long as two weeks.

Crumble Just Out of the Oven

Crumble Just Out of the Oven

1/3 cup melted coconut oil
2 tablespoon agave syrup
20 drops liquid stevia
1 tablespoon finely ground flax seeds
1/3 cup plain unsweetened almond milk
3/4 cup walnut/pecan pieces
1/2 cup natural almonds (with skin)
1/2 cup uncooked quinoa flakes cereal
1/2 cup gluten free corn flake crumbs
1/3 cup coconut flour
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon sea salt
2 cups sweet potato purée
3 medium sweet apples, peeled, cored and coarsely grated
1 tablespoon finely ground chia seed
2 tablespoon apple juice
1 teaspoon pure vanilla extract
20-30 drops liquid stevia

Preheat oven to 350*F. Line a 9″ square pan with parchment, or coat with oil.

In the bottom of a large bowl, whisk together the melted coconut oil, agave syrup, liquid stevia, flax seed, and almond milk; set aside.

In the blender, process together (use a food processor if you have one) the nuts, cereals and coconut flour until the nuts are ground and mixture resembles a coarse meal. Add the cinnamon, ginger, cloves and salt and blend just to mix. Add the dry ingredients to the wet mixture in the bowl and toss with a fork (as if making pie dough) until it comes together in a very moist yet crumbly dough (it will stick together if pressed, but should readily separate into crumbles if tossed with the fork). Set aside while you prepare the filling.

To make the filling, mix together the pureed sweet potato, grated apple, apple juice, vanilla and liquid stevia.

Take about half the crumble mixture (you can just estimate) and press it firmly into the bottom of the pan. Top with the filling, spreading evenly. Sprinkle the remaining crumble mixture evenly over the filling and press gently with the palms of your hands.

Bake in preheated oven until edges are browned and the top of the crumble begins to brown a bit. This took about 30 minutes in my oven. Allow it to cool to room temperature before cutting into squares; reheat if desired to serve. Makes 9 large servings. May be frozen.

   After this morning I still have six pieces in the freezer and I will, I REALLY will, save-them-for-future-breakfasts, REALLY! This is hard . . . . because I want some NOW.

   Mid-morning I heated up one of my own Lentil Patties, also from the freezer. So if I am eating goodies from the freezer then why am I in the kitchen? Baking not only makes the house smell good, it helps keep the house warm and also makes enough goodies to share. I baked an old-favorite, glutenful batch of pumpkin bread to give away and share with neighbors. Then I blended the dry ingredients for Double Coconut Muffins. And I did the same with a new recipe for cornbread from The Gluten-Free Vegan recipe book .
   The Sit ‘n Stitch ladies are coming over Thursday morning and they kindly taste test my gluten-free recipes – they are generous and helpful with their critiques and I greatly appreciate their opinions.
   There are only a few more rows to knit on this afghan that has been under construction for maybe 18 months. We refer to these projects as Unfinished Objects or UFO’s.

Unfinished Object (UFO) - Soon To Be a Finished Object (FO)

Unfinished Object (UFO) - Soon To Be a Finished Object (FO)

After Friday my calendar clears somewhat and I can begin new experiments!


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