Makes about 2 1/4 cups / You can assemble this dairy-free, kid-friendly pudding in minutes, especially if you’ve stocked up on frozen, organic winter squash. (Canned pumpkin will work in a pinch.) Look for unsweetened, sulfite-free coconut milk in natural foods stores—it’s rich in healthy lauric acid. Pour unused coconut milk into a jar, cover, refrigerate, and use within five days, or freeze in ice cube trays.
Recipe Ingredient Details:
1/2 cup cold water
2 teaspoons unflavored gelatin
1/2 cup boiling water
1 cup cooked, skinned, and mashed winter squash
3/4 ounce vanilla protein powder (about 1/4 cup)
1/4 cup plus 2 tablespoons unsweetened premium coconut milk (not lite)
1 teaspoon vanilla or maple extract
1/2 teaspoon pumpkin pie spice
Dash unrefined sea salt
1-3 teaspoons honey or agave nectar (or to taste)
1 tablespoon macadamia nuts or walnuts, lightly toasted and coarsely chopped (optional)
Place cold water in a small saucepan. Slowly sprinkle gelatin over water. Warm over low heat until gelatin dissolves, then stir. Cover, remove from heat, and let stand 2 minutes. Transfer to a blender or food processor, cover, and blend on low until frothy, about 30 seconds.
Add boiling water, squash, protein powder, coconut milk, vanilla or maple extract, pumpkin pie spice, and salt. Cover and blend until smooth, stopping to scrape sides with a spatula. Taste and adjust sweetness with honey or agave nectar, and blend again.
Pour into two 10-ounce small containers with lids. Chill for at least 4 hours, until firm. Before serving, garnish with nuts, if desired. Use within 4 days.
Sun, 2012-08-19 22:33