Angela's Vegan (Tofu-free) Chocolate Pudding

Happy Weekend ya'll. I hope everyone is enjoying their Saturday.

I mentioned this recipe a little while ago in the 10 Things post and was dying to give it a try.

My problem is the I never know when avocados are ready. I always wait too long and they end up being full of yucky brown spots. I don't even know if you can eat them like this, or even if they taste good because I always end up chucking them into the compost without tasting them. This happened the first time I went to make this pudding. Good thing I read the recipe wrong and it was only two avo's instead of 4... when I went to make it the second time, I think the avocados were perfect. One seemed a little hard, but the pudding turned out lovely and creamy.

I ended up with WAY more than 1.5c of pudding so I guess my avocados were on the large side. That was my fault though since I didn't measure the flesh like I should have. But, no matter, having more pudding than you planned on having isn't necessarily a bad problem to have! All four of my kiddos loved it- even my girl who says she doesn't like chocolate! And they even ate it after I told them it was avocado!

I never would have thought you could make a pudding so creamy and luscious without dairy or soy, but it's possible - and delicious! Angela is a genius! Here is a link to her original recipe - I didn't change much other than giving some instructions about chilling. Give it a go - even if you're leery of avocados!

Angela's Vegan (Tofu-free) Chocolate Pudding

2 c avocado flesh (about 4 medium)
2/3 c maple syrup
1/3 c non-dairy milk (I used Coconut Milk Beverage)
1/4 c cocoa powder*, sifted
1 tbsp arrowroot starch or tapioca starch
1 tsp vanilla
1/4 tsp sea salt
1 c dairy free chocolate chips (optional)

In you food processor combine all ingredients except the chocolate chips. Process until combined and completely smooth.
Melt the chocolate chips in the microwave or double boiler.
With the processor running, pour in the melted chocolate and process until evenly combined.
Transfer to an air tight container and chill in the fridge for at least an hour before eating - you don't want to eat it right away otherwise you'll really taste the avocado and it won't be nearly as good as it is after chilling. Trust me on this one.

*I used Cacao Berry Extra Brute. It was a good choice.

Here's Simon. Just to make you smile:

Cocoa Dusted Popped Amaranth

Hey friends.

So today is ANOTHER rainy, dreary day here. Kinda just blah and I'm really hoping for some sun soon. We've been late to school the past few day 'cause its just too hard to get up in the morning! Sun just makes everything easier... To perk up my morning I decided to try a recipe for some popped amaranth with cocoa that I found on another blog because really, cocoa just makes everything better, right?!  Remember Count Chocula? I think I had it once in my life, but I remember thinking that chocolate for breakfast was pretty much the best thing ever!

Not sure if you can buy this as cereal in the store or not, but its really very easy to pop your own and I bet it tastes a whole lot better! Amaranth is a tiny seed/grain but it really is a superfood - thirty percent more protein, three times the fiber and 5 times more iron than wheat! Yes please! If you haven't tried it yet, aren't those reasons enough!? Its also good for baking with and adding to soups or stews. But I'm loving it as cereal!

Here's what un-popped amaranth looks like.

To pop amaranth, heat a heavy bottom pot over med-high heat (you might have to fiddle a little with the heat of your stove and find what works for you. I tested the heat with a small pinch of seeds so I didn't waste a whole bunch.) All you do is quickly pour the seeds into the dry, hot pan and put the lid on. They should pop right away and if they don't, your pot wasn't hot enough. Hold the pot over the element and shake/swirl until the popping stops. Keep it moving so that it doesn't burn. Once its popped, pour it into a dry bowl to cool.

Here's what I put into my bowl, but really the options are endless! If you can eat almonds, I think they would be especially delicious in here! Flax seed would be good. Cashews, strawberries, peanut/sun butter, raisins or pretty much whatever else you can think of to make it even better and keep you full! You could even put all of the dry stuff together and take it for lunch to work or where ever you're going and pour on the milk when you're ready. I've popped some extra so I'm going to see how well it keeps in a glass jar and if it gets stale easily. I'll keep ya'll posted!

*UPDATE* The popped amaranth keeps well in a glass jar for a few days! :)

Cocoa Dusted Popped Amaranth
Adapted from the edible perspective

1/4 c amaranth, popped 2 tbsp at a time, cooled
1 tbsp cocoa powder
1 tbsp unsweetened coconut
1 tbsp coconut sugar (or other sweetener of your choice)
1 tsp chia seeds
1 banana
sprinkle of cinnamon
milk of your choice (I'm loving So Delicious Unsweetened Coconut Milk Beverage right now!)

Stir together popped amaranth and cocoa powder. Add in the rest of the ingredients and enjoy!

My First Post!

Hi guys,
For those of my Facebook friends who told me I should do this - this is for you! :)

After getting the test results last week and going cold turkey off of all of the sweets (aka chocolate) I love, I was kinda dying without anything for *gasp* 5 days... LOL I'm so lame. Anyway, I took a look through one of the allergy-free books that I had for Boy2 and found a recipe for chocolate cupcakes sans wheat, dairy, eggs or cane sugar! SCORE! I was a little skeptical because the last muffin recipe I tried turned out horribly and I ended up throwing them in the garbage after Boy2 tried to mutilate one with not much success. But these! These are lovely and totally surpassed my expectations!!! I even did a little happy dance after my first bite! One key thing is the quality of the cocoa powder you use. I have some fancy schmancy Cacao Berry Extra Brute cocoa powder that is perfect. I got it at Golda's Kitchen.
The recipe in the book calls for a rice milk chocolate ganache for top the cupcakes, but they were wonderful plain and we ate them that way.
I would assume you can make this same recipe with regular flour and have good results.
Anyway, here is the recipe!

Chocolate Maple Cupcakes
Adapted from The Allergy-Free Baker's Handbook by Cybele Pascal

2/3 c rice milk
1 tsp apple cider vinegar
1 c basic gluten-free flour mix (recipe follows) I used Namaste Foods Perfect Flour Blend
1/2 c Cacao Berry Extra Brute cocoa powder
1/4 tsp plus 1/8 tsp xanthan gum (omit if using Namaste flour blend)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 c dairy-free, soy-free vegetable shortening
2/3 maple syrup
1 1/2 tsp vanilla

Preheat the oven to 350F and spray muffin tin (I used a super cute flower tin) with olive oil spray.
Combine rice milk and vinegar. Set aside.
Whisk together the flour, cocoa, xanthan gum, baking soda, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle (or scraper paddle) attachment, cream the shortening on medium speed for about 1 minute. Add the maple syrup and vanilla and beat for another 3 minutes or until combined.
Sift in the dry ingredients in three batches, alternating with the rice milk mixture and beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping the sides as needed.
Divide among muffin cups.
Bake in the center of the over for about 18-20 minutes or until a toothpick comes out clean.
Transfer to a cooling rack and let cool 5 minutes before turning the cakes out to cool completely.


Perfect Flour Blend

4 c superfine brown rice flour (Authentic Foods, Ener-G or Bob's Red Mill are the best, smoothest brands)
1 1/3 c potato starch (not potato flour)
2/3 c tapioca flour (also called tapioca starch)

Combine all ingredients in a large Ziplock bag. Shake to combine. Store in the fridge.