Almond Butter Chocolate Rice Pudding

almond butter chocolate rice pudding recipe


Pudding isn’t just for kids I say, it’s for grown ups!

Almond Butter Chocolate Rice Pudding

Ingredients
  

  • 2 cups cooked and cooled leftover rice
  • 3 cups milk
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 1/2 cup Almond Butter
  • 3 tbsp good quality dark chocolate cocoa powder

Instructions
 

  • In a medium saucepan on low heat combine the rice, milk, sugar, vanilla and nutmeg.
  • Stir and increase heat to medium for 8-10 minutes stirring often.
  • Turn heat to low.
  • In a small bowl whisk the egg.
  • Add a bit of hot rice mixture to egg and stir.
  • Add a bit more of the hot liquid and stir.
  • Add the warmed egg mixture into the saucepan and whisk well.
  • Increase heat to medium and continue cooking for 5 minutes.
  • Turn heat to low and simmer for 10 minutes.
  • Add the cocoa powder to the hot rice mixture and stir well.
  • Continue cooking on low heat for another 10 minutes.
  • Add the almond butter and stir well.
  • Turn off heat.
  • Serve pudding warm but I also liked it cold with a bit of fresh whipping cream poured over top.
  • Enjoy!
Tried this recipe?Let us know how it was!
almond butter chocolate rice pudding recipe

Gluten-Free Baked Pudding

gluten free baked pudding recipe


In March I had the delight of hanging out with Chef Lynn and learn about the new “wheat” pasta that they were launching in western Canada.
Yes, I said “wheat” but even though it is not a pasta I can eat I know a lot of you out there are cooking a variety of meals for your family depending on their needs and likes.
About Catelli® Gluten Free pasta:

  • Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
  • Available in Spaghetti, Fusilli, Penne and Macaroni.
  • Delicious taste, smooth texture.
  • Voted the Best New Gluten Free Pasta by Consumers.*
  • Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
  • Produced in a dedicated gluten free facility.
  • Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
  • Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
  • 310 calories, 2 grams of fat per serving (85 g) of pasta.
  • Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
  • Cholesterol and preservative free.
  • Easy to digest, with the great taste and texture of regular pasta.
  • Available at all major retailers across Canada, in the pasta aisle.
Catelli Gluten Free Pasta Product Shot


Since then I was offered the opportunity to come up with a new recipe using Catelli gluten free pasta.
Catelli is doing this as a contest for us bloggers and the recipes will be judged by Chef Higgins and I would be thrilled if my recipe was a winner.
I have to say, I really do like this pasta and loved the opportunity to get creative in the kitchen and think of a new recipe to share.
Truthfully, I came up with 2 new recipes. One is a dessert, which I am sharing today and I will be sharing a savory baked pasta dish in my next blog.
This baked pudding recipe is a great way to use up leftover cold pasta and why not switch it up a bit and make a baked dessert dish.
Do you remember bread pudding?
I say remember, because it was a dessert I grew up with pre-celiac life.
I loved bread pudding!
It was comfort food for me and nothing was better than warm cinnamon raisin bread pudding with cold thick farmers cream poured over top.
Yep, it is taking me back to childhood right now just describing it.
When I was deciding what to make with the gluten free macaroni I thought why not substitute bread for pasta in the baked pudding. I am so glad I did.

Gluten-Free Baked Pudding

Ingredients
  

  • 4 cups Catelli cooked and cooled macaroni pasta
  • 4 large eggs
  • 1 brick cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/3 cup raisins
  • 1/2 cup dried apricots, finely chopped
  • 1 cup Natures Path gluten free Honey’d Corn Flakes, finely ground up

Instructions
 

  • Preheat oven to 350 degrees.
  • In a food processor add the eggs, cream cheese, sour cream, melted butter and process until smooth.
  • Add in the sugar, milk and spices and again process until mixture is very smooth and has no lumps.
  • Put the cooked and cooled gluten free Catelli pasta into a 9×9 square baking dish.
  • Add the chopped apricots and raisins and stir to combine.
  • Pour the liquid mixture from food processor over top the pasta.
  • Top with the ground up Corn Flakes.
  • Bake in the oven for 50 minutes.
  • Remove and let cool for 10 minutes.
  • Notes:
  • This dessert can be served both warm and cold depending on your preference.
  • I like it warm with a bit of whipping cream poured over the top.
Tried this recipe?Let us know how it was!
gluten free baked pudding recipe


Enjoy!

Raw Vegan Chocolate Pudding

gluten free raw vegan chocolate pudding recipe

Recently I decided to try my hand at raw desserts.
Why you ask?
No particular reason other than challenging myself to try new things.
I also think everyone should have dessert, don’t you agree?
I cannot believe how easy this chocolate pudding recipe is and I really was not expecting how versatile raw, soaked cashews are.
I was able to make a vegan raspberry cheesecake too and cannot wait to share that recipe with you all in the next few weeks.


gluten free raw vegan raspberry cheesecake recipe
It too was easy to make and more importantly tasted amazing!!
Whether for dietary, humane or just a personal reason your vegan guests should also be able to enjoy dessert.
I will definitely make this again and hope you give it a try too.
The most important ingredient in this pudding is cashews! No, not the roasted, salted ones you find in cans in the grocery store.
You need to find raw cashews.
I am able to find them at any of many health food grocery stores we have here in Calgary. The second important step is to soak the cashews overnight. This is why they become so creamy.
Basically you place raw cashews in a bowl.
Cover the cashews in water and let sit on the counter overnight.
In the morning all you need to do is drain them.
Process in a food processor and you have the beginning of creaminess without diary!

Raw Vegan Chocolate Pudding

Ingredients
  

  • 1 1/2 cups soaked raw cashews
  • 1/4 cup honey or maple syrup
  • 1/4 cup melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/2 cup coconut milk

Instructions
 

  • Place soaked cashews, honey, coconut oil and cacao powder in a food processor.
  • Process until well combined.
  • Add the coconut milk and process until mixture looks like a pudding.
  • Pour into small jars or bowls and place in the fridge.
  • You can also enjoy these right away if you want.
  • I topped mine with some whipped coconut milk and fresh raspberries.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free raw vegan chocolate pudding recipe

Gluten Free Dairy Free Cinnamon Buns

An easy to make gluten and dairy-free cinnamon bun recipe.
These easy to make gluten and dairy free cinnamon buns are delicious and don't taste like they are gluten-free at all.

These easy to make gluten and dairy-free cinnamon buns are delicious and don’t taste like they are gluten-free at all. I love when I share a baked goodie and no one knows it is gluten-free. A win win for sure! This recipe is a biscuit gluten-free dough-no yeast required.

You can easily make this recipe in the morning and enjoy warm gluten-free cinnamon buns for breakfast. These cinnamon buns are gluten, dairy and yeast free. This recipe was originally written and posted Feb 9 2015. I have taken new photos and updated the written post.

Basically you are making a biscuit type dough, rolling it flat, topping with brown sugar and vegan butter and rolling into a jelly roll shape.
Then all you need to do is slice, place in a baking pan and bake.
Easy right?

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

Homemade gluten-free cinnamon rolls that are soft, fluffy and oh so delicious. There really is nothing better than a warm and gooey cinnamon bun.

An easy gluten and dairy-free cinnamon bun recipe.

With no yeast in the gluten-free cinnamon bun recipe there is no waiting for dough to rise. In the recipe I used goat milk, for I am not able to handle cow dairy right now. You could substitute coconut milk if you are wanting a plant-based alternative.

This recipe is easy to make and I know everyone will love them. No icing is needed with these cinnamon buns. I sprinkle brown sugar and cinnamon on the bottom of the pan before I add the rolled buns. Then pour a bit of goat milk over the top of the buns before baking. Once the buns are baked you will have a decadent caramel topping on them.

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

THE INGREDIENTS NEEDED TO MAKE THE CINNAMON BUNS:

An easy to make gluten and dairy-free cinnamon bun recipe.

I grew up with cinnamon buns regular appearing for breakfast. I am thrilled that I was able to create a yummy gluten-free version of a childhood favourite. These gluten-free cinnamon buns are soft, gooey and totally irresistible. The square pan definitely does not last long in my house.

HOW TO MAKE THE CINNAMON BUNS:

  1. Preheat oven to 350 degrees.
  2. In a stand mixer add the dry ingredients (gluten-free flour, white sugar, baking powder, salt, vanilla and spices) and mix on low speed.
  3. In a small bowl whisk the goat milk and apple cider vinegar.
  4. Add the vegan butter to the dry ingredients and mix on low speed until crumbly.
  5. Add the goat milk and mix on low until dough starts to come together.
  6. Sprinkle the countertop well with gluten-free flour.
  7. Turn the dough onto the counter and knead gently for a minute.
  8. Roll dough with a rolling pin into a small rectangle.
  9. Spread the melted vegan butter all over the dough.
  10. Sprinkle the cinnamon and brown sugar all over the dough.
  11. Roll up the dough like a jelly roll.
  12. Cut into thick slices.
  13. Pour melted butter onto the bottom of the baking pan.
  14. Sprinkle brown sugar over the melted butter.
  15. Place the bun slices into the baking pan.
  16. Pour about 2 Tbsp goat milk in between the cinnamon buns.
  17. Bake in the oven for 20-22 minutes until lightly brown.]
  18. Remove from oven and cool for 5 minutes.
  19. Invert baking pan onto a plate.
  20. Enjoy!
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/my-gluten-free-recipes/

What is better than delicious, freshly made gluten-free cinnamon buns right out of the oven? Cinnamon rolls are one of those baked goods you crave once you are gluten-free. Especially if you go to the mall and pass by a Cinnzeo bakery. All you think about after is cinnamon buns.

Thankfully, you now have an easy gluten-free recipe that you can make at home.

HERE ARE MORE BREAKFAST RECIPES TO TRY:

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HAVE ANY GLUTEN-FREE QUESTIONS? Please DM me if you have any questions about gluten-free baking or cooking.

An easy to make gluten and dairy-free cinnamon bun recipe.

Gluten Free Dairy Free Cinnamon Buns

An easy to make gluten and dairy-free cinnamon bun recipe.You can easily make this recipe in the morning and enjoy warm cinnamon buns for breakfast.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Breakfast
Cuisine American

Equipment

  • stand mixer
  • measuring cups
  • spatula
  • Rolling Pin
  • square baking pan

Ingredients
  

  • 2 cups gluten free flour blend
  • 3 tbsp white sugar
  • 1/4 tsp salt
  • 1/4 cup Earth Balance vegan “butter”, chopped into small pieces
  • 1 tbsp baking powder
  • 3/4 cup goat milk
  • 3 tbsp goat milk
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried vanilla powder
  • 1/4 tsp cardamon
  • 1/4 tsp nutmeg
  • Extra gluten free flour to dust countertop for rolling.
  • Filling
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup melted vegan “butter”
  • Bottom ingredients
  • 2 tbsp melted vegan “butter”
  • 2 tbsp brown sugar
  • 2 tbsp goat milk

Instructions
 

  • Preheat oven to 350 degrees.
  • In a stand mixer add the dry ingredients (gluten free flour, white sugar, baking powder, salt and spices) and mix on low speed.
  • In a small bowl whisk the goat milk and apple cider vinegar.
  • Add the vegan “butter” to the dry ingredients and mix until crumbly.
  • Add the goat milk and mix well until a soft dough forms.
  • Sprinkle the countertop well with gluten free flour.
  • Turn cinnamon dough onto counter top and knead gently for a minute.
  • Roll dough with a rolling pin into a small rectangle.
  • Spread the melted vegan “butter” all over the dough.
  • Sprinkle the cinnamon and brown sugar all over dough.
  • Roll up the dough like a jelly roll.
  • Cut into thick slices.
  • Pour the melted vegan “butter” from list of bottom ingredients onto the bottom of a 8×8 square baking pan.
  • Sprinkle the brown sugar over the melted vegan “butter”
  • Place the slices into the baking pan.
  • Pour the 2 Tbsp goat milk in between the cinnamon buns.
  • Bake in the oven for 20-22 minutes until lightly brown.
  • Remove from the oven and cool for 5 minutes.
  • Invert baking pan onto a plate.
  • Enjoy.
Keyword breakfast, cinnamon buns, cinnamon rolls, dairy-free, gluten-free, gluten-free baking, gluten-free breakfast, gluten-free recipe
Tried this recipe?Let us know how it was!

Amber Approved: Avocado Chocolate Pudding

gluten free avocado chocolate pudding recipe
amber approved and wheat free mom


Today’s recipe is an Avocado Chocolate Pudding by Amber Romaniuk.
I met Amber through a photographer that was taking my photos for Catelli pasta. The photographer was unaware that I had a gluten free blog and mentioned he had just finished taking photos for a new cookbook that was coming out by Amber.
He then texted Amber to ask if she knew my blog and surprisingly she was a fan of my blog and was excited to meet me.
Amber invited me to her cookbook launch and I enjoyed meeting her and hearing her talk passionately about food issues, sugar addiction and the power that food has in wellness.
Her recipes are gluten free, dairy free and also sugar free.
We had coffee recently and I knew when a 1 hour lunch turned into 2 hours of chatting that we would learn from each other but also support each other in our passions. Amber has such passion about food and it’s issues that I hope you check out her site.
I asked Amber if she would be interested in sharing her story on my blog plus a healthy recipe with my readers. She said “Of course!”

Enter Amber

amber approved gluten free recipes
amber approved gluten free recipes
Screen Shot 2014-02-20 at 2.53.28 PM

So it’s the New Year and we are halfway through February, which is hard to believe. It’s also hard to believe that it’s been 2 years since I kicked my sugar and gluten-addictions and have had a whole world of awesome open up.
After dealing with a food addiction and binge eating which were fueled largely by gluten, sugar & MSG as well as a large lack of self-love void, I feel so free and in a space of such empowerment to share my story with the world, as well as my recipes and knowledge/experience as a Holistic Nutritionist who now specializes in supporting those who deal with emotional eating, intense cravings for sugars and other ingredients that can throw our lives for a loop.

I was lucky enough to be introduced to Carrie by a very talented photographer here in Calgary who mentioned we should meet. I felt very privileged to have them attend my book launch for “Amber Approved: Gluten, Dairy & Sugar-free” in December.
The book is my first of many Amber Approved versions to come. It’s a collection of 65 recipes that are all gluten, dairy, corn, soy and refined-sugar free. A bit of everything from breakfast to salads to sweet treats and desserts that you do not have to feel guilty about indulging in.

While going through my own cycles of deprivation and binging, I vowed there would have to be a balance, a happy medium where I could still have the chocolate or my favorite cookie, but that I could shift all of the refined ingredients to more natural whole foods options, where my creativity exploded and Amber Approved was born. The blood sugar spikes aren’t as big, and the satisfaction after having a few bites is so fulfilling.
There’s no more need to want to just devour everything in sight when you are using really top quality ingredients.
So being that we are in February, and there has just been a lot of chocolate boxes going around for Valentine’s Day, I thought why not share one of my most favorite recipes for a basic Chocolate Avocado pudding.
Simple, easy to make and absolutely delicious and satisfying. This recipe contains some great whole foods including avocado which are a great source of healthy Omega 9 fats which especially help to support balance of female hormones. Maca is great for supporting proper adrenal function as well as increased libido and fertility, while raw cacao is a great source of magnesium, antioxidants and has mood enhancing properties.
I really am passionate about sharing the health benefits of each ingredient, as when society can be educated on what they are eating and the benefits, they can start to look at their food as more than just food to survive or taste good, they can look at it and feel good knowing they are aware of what they are putting in their bodies. They can be proud to be educated and know that they just had nutrients their body can use and have more balanced health physically, mentally and emotionally because of that. It’s such a satisfying feeling!
So I’m happy to share my Chocolate Avocado Pudding Recipe as well as that I will be hosting an Amber Approved Love Chocolate Workshop Thursday March 20th you to come out and learn some fantastic new knowledge while you sample some of my most favorite.

Avocado Chocolate Pudding

• Prep time 10 minutes
• Serves 4-5
• Garnish with raspberries, cacao nibs, chopped hazelnuts, shredded coconut or mint leaves
Prep Time 10 mins

Ingredients
  

  • 4 ripe avocados
  • 1/2 tsp Maca powder
  • 7 tbsp raw cacao powder
  • 4-5 tbsp lucuma powder
  • 1 tbsp organic vanilla extract
  • 1/2 cup unsweetened coconut or almond milk
  • 1/2 cup dark grade maple syrup

Instructions
 

  • Remove pit and shell from avocado.
  • Add all ingredients into a high speed blender or food processor and blend until.
  • Adjust flavor to taste, to make a slight bit sweeter add another tbsp of lucuma.
  • To make it a bit less thick add more milk.
  • Serve into bowls and add top with berries, cacao nibs, coconut or whatever you.
  • Keeps chilled in fridge for 2-3 days smooth and creamy powder.
Tried this recipe?Let us know how it was!
gluten free avocado chocolate pudding recipe


If you’re in Calgary, definitely check out the Amber Approved Love Chocolate Workshop Thursday March 20th where you to learn some fantastic new knowledge about nutrition while you sampling some of her favorite recipes.
Enjoy!

Gluten-Free Pumpkin Bread Pudding

gluten-free-pumpkin-bread-pudding

Recently I posted a recipe for gluten free stuffing using Udi’s gluten free hot dog buns.
I hope you had a chance to try that recipe plus entered your name into the Udi’s gluten free giveaway I am hosting. (You can enter at the bottom of this recipe!)
Udi’s asked me to post 2 new recipes using any of their products, but I’ve decided to post 3 new recipes by the end of October. Gluten Free Pumpkin Bread Pudding now and then a recipe for Pumpkin Sausage & Kale Pesto Crostini appetizer.
I have enjoyed playing in the kitchen and trying to come up with Fall Comfort gluten free recipes using Udi’s Gluten Free Baked Goods.
This recipe is a twist on a classic bread pudding that I grew up with.
One big change is that this one is gluten free now, and a smaller one is the addition of pureed pumpkin.
When I was a kid we topped our pudding with thick whipping cream, but I switched it up and added 2 new topping options for you. A warm creamy custard and or a rich chocolate sauce. All 3 recipes are here for you to enjoy!

gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe
gluten free pumpkin bread pudding recipe


Recently I posted a recipe for gluten free stuffing using Udi’s gluten free hot dog buns.
I hope you had a chance to try that recipe plus entered your name into the Udi’s gluten free giveaway I am hosting. (You can enter at the bottom of this recipe!)
Udi’s asked me to post 2 new recipes using any of their products, but I’ve decided to post 3 new recipes by the end of October. Gluten Free Pumpkin Bread Pudding now and then a recipe for Pumpkin Sausage & Kale Pesto Crostini appetizer.
I have enjoyed playing in the kitchen and trying to come up with Fall Comfort gluten free recipes using Udi’s Gluten Free Baked Goods.
This recipe is a twist on a classic bread pudding that I grew up with.
One big change is that this one is gluten free now, and a smaller one is the addition of pureed pumpkin.
When I was a kid we topped our pudding with thick whipping cream, but I switched it up and added 2 new topping options for you. A warm creamy custard and or a rich chocolate sauce. All 3 recipes are here for you to enjoy!

Gluten Free Pumpkin Bread Pudding

Ingredients
  

  • 1 pkg Udi’s gluten free hamburger buns
  • 3 large eggs
  • 2 cups whipping cream
  • 1 1/2 cup pureed pumpkin
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg & cardamon
  • 1/4 tsp cloves
  • 1 cup brown sugar
  • 1 cup raisins

Instructions
 

  • Slice and cube the Udi’s hamburger buns.
  • Preheat oven to 350 degrees.
  • Spread cubes evenly on 2 cookie sheets and bake for 7 minutes.
  • Remove and let cool.
  • In a medium bowl beat the eggs, cream and pumpkin with a hand mixer.
  • Add the salt, spices and brown sugar and beat until smooth.
  • Add the toasted bread cubes and the raisins. Stir to combine.
  • Pour into a deep 8×8 baking dish or a shallow 8×8 dish and 4 large ramekins.
  • If using ramekins, place ramekins in a large baking dish.
  • Once in the oven pour boiling water into the large baking dish, being careful not to get water into the ramekins.
  • This water bath provides moisture ensuring the bread pudding in the ramekins does not dry out.
  • Bake ramekins for 40 minutes.
  • Bake the larger 8×8 baking dish for 55-60 minutes.
  • Remove from oven and cool.
Tried this recipe?Let us know how it was!

Chocolate Sauce

Ingredients
  

  • 1 cup whipping cream
  • 2 tbsp agave syrup
  • punch salt
  • 8 oz bittersweet chocolate

Instructions
 

  • In a small saucepan, whisk the whipping cream, agave syrup and salt together on medium heat.
  • Once heated to almost boiling, remove from heat and add the chocolate.
  • Stir until chocolate is melted and smooth.
  • Chocolate Sauce can be stored in a jar in the refrigerator for 2 weeks.
Tried this recipe?Let us know how it was!

Custard Sauce

Ingredients
  

  • 3 tbsp cornstarch
  • 3 cups milk
  • 1/4 cup white sugar
  • 2 tbsp butter
  • 1 large egg
  • 1 tsp vanilla

Instructions
 

  • In small saucepan whisk the cornstarch and cold milk together. 
  • Once mixed, turn heat on to medium.
  • Add sugar and whisk together.
  • Stir milk mixture until heated.
  • In a small bowl, beat the egg until frothy.
  • Add a little bit of the hot milk to the egg and stir.
  • Slowly add more and more of the hot milk to allow egg to slowly heat up.
  • If you add the egg to the hot milk all at once, you will have scrambled eggs in your custard.
  • Add the warmed egg mixture to the saucepan and whisk.
  • Stir with wooden spoon until pudding starts to thicken.
  • Remove from heat and add the butter and vanilla.
  • Stir.
  • Custard sauce can be stored in a jar in the fridge for a week.
Tried this recipe?Let us know how it was!

Gluten Free Chocolate Fudge Pudding Cake

gluten free chocolate pudding cake
I am back on track.
My cookbook is finally finished and I can devote myself again to providing you all with new gluten free recipes to try.
gluten free cookbook
If you haven’t already bought your copy, you can do so here. I really appreciate everyone who decides to help support the work we put into this site by purchasing the cookbook. Thank you!!!
Originally when we started the process of the cookbook, it seemed like we could have it finished completely in a couple of months. Little did I know, for I had never written a cookbook before that it can be a long, long process.
Recipes need to be made a few times, instructions have to be edited again and again and photos that you thought were good, are not so good. That means I needed to make the recipe again, and retake the photos.
Even when that process of the recipes was finished, it was daily editing. Reading over and over what I had written and a lot of times, having to start the process from scratch because my writing was bad.
I am grateful for all the lessons I have learned and already have a theme for the next cookbook. Of course, giving myself a break until I start the new project.
It seems winter is finally over for us here in Calgary. Winter seemed to never end this year and I find myself staying outside all day long.
Luckily there is a lot of yard work to do, plus our outdoor furniture was looking really ragged so I’ve been sanding and repainting.
gluten free chocolate pudding cake
gluten free chocolate pudding cake
I try to avoid having the oven on once the weather finally heats up, but was craving chocolate pudding cake that other day so I whipped this up.
When my kids were younger warm pudding cake was a favorite of ours. Especially if you poured thick cold whipping cream ontop of the warm cake.
Delicious!
Here is a gluten free version that I think you will enjoy.
I used Cup 4 Cup gluten free flour for this cake, but feel free to try your own gluten free flour mix. You only need 1 cup of flour for the entire recipe.

Gluten Free Chocolate Pudding Cake

Ingredients
  

  • 4 cup gluten free flour
  • 1 cup brown sugar
  • 2 tsp gluten free baking powder
  • 5 tbsp  gluten free good quality dark cocoa powder (I used Soma chocolate this time)
  • 1/4 cup gluten free dark cocoa powder
  • 1/2 cup milk (almond milk would be fine too)
  • 3 tbsp melted butter
  • 1/4 tbsp gluten free dark chocolate chips
  • 1 1/2 cup hot brewed coffee (I use Starbucks Via Ready Brew)
  • 1 1/2 tsp  good vanilla
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Butter an 8 inch square baking dish, or 8 large ramekins, or medium souffle dish.
  • In a medium bowl, whisk the gluten free flour, 1/2 cup brown sugar, 5 Tbsp cocoa powder, baking powder and salt.
  • Stir in the milk, butter and vanilla and mix. The mixture will be quite thick.
  • Place batter in your baking dish or ramekins.
  • In a small bowl mix the 1/2 cup brown sugar, 1/4 cup cocoa powder and the chocolate chips.
  • Sprinkle this dry mixture over the batter in baking dish.
  • Do not mix.
  • Pour the hot coffee over the the batter.
  • Do not stir.
  • Place the baking dish, and or ramekins on a cookie sheet and place in the oven.
  • Bake for 30- 45 minutes depending on the size of your dish.
  • Remove from oven and let cool.
  • I like to serve the pudding cake when it is still quite warm, especially with some cool cream poured over the top.
Tried this recipe?Let us know how it was!



gluten free chocolate pudding cake

gluten free chocolate pudding cake
gluten free chocolate pudding cake

Dairy-Free Coconut Pudding

Dairy Free Coconut Pudding

Pudding.
Pudding.
Pudding.

To me there is no better comfort food than hot pudding.
It’s perfect for any occasion; When the snow is falling and it’s cold outside, when you are under the weather, or when you want to celebrate. Heck, even when you are just craving something sweet and warm at 10 pm.
I have recipes for a variety of puddings already: Banana, Butterscotch, Pumpkin and Dark Chocolate. What I didn’t have was a dairy-free option. The perfect choice for a dairy-free pudding for me is canned coconut milk. I recommend a premium quality of coconut milk because it’s already thick and creamy.
Once you open the cans, you can have warm diary-free coconut pudding in 5 minutes! Doesn’t that sound good?

Dairy Free Coconut Pudding

Dairy-Free Coconut Pudding

Ingredients
  

  • 2 cans premium coconut milk (shake cans before using)
  • 5 tbsp cornstarch
  • 5 tbsp sugar
  • 1 egg yolk (Vegan option: use egg replacer product or flaxseed)
  • 1 tsp gluten free vanilla

Instructions
 

  • In a medium saucepan whisk together the cornstarch and the sugar. Slowly add the cans of coconut milk until dry and wet are combined.
  • Turn heat to low-medium and whisk. Make sure you whisk from bottom of pot.
  • Watch pudding closely for it can burn on the bottom easily.
  • Mixture will start to thicken in about 5 minutes.
  • In a small bowl, whisk egg yolk.
  • Add a little bit of the hot pudding to the egg yolk and stir.
  • Add a little bit of the hot pudding to the egg yolk and stir. You do this so that when you add the egg yolk to the saucepan, the egg will not curdle.
  • Add warmed egg yolk to the saucepan, and whisk for a minute til pudding is much thicker.
  • Remove from heat and add 1 tsp vanilla.
Tried this recipe?Let us know how it was!
Dairy Free Coconut Pudding

Dairy Free Coconut Pudding

Gluten-Free Banana Pudding, Butterscotch Pudding, Pumpkin Pudding

gluten free banana pudding


I have hit a change in my household this fall that has left me changing my ways. What is it you ask?
I am experiencing an empty house.
I’ve been used to the last couple of years cooking daily meals for my son and my hubby. This fall, that has changed for my son is spending long, long days at the university and comes home late in the evening and my hubby has been travelling every second week with his job. That leaves just me in the house for meals.
What is the problem with that is, I still grocery shop as if I am cooking for a crowd, so that leaves me with veggies going bad, cartons of milk about to expire and larger cuts of meat in the freezer not being used.
That is what happened to me on Tuesday when I discovered a carton of milk about to expire and what was I going to do with it. Solution?
I made pudding!
I actually made 3 different puddings until all the milk was used up.
Banana pudding.
Butterscotch pudding with salted caramel sauce on top.
Pumpkin pudding.


gluten free banana pudding


I love pudding and it is definitely a comfort food for me. In fact, I love to eat pudding when it is still hot, and then pouring some thick cold whipping cream over top.
That is pure YUM for me!


gluten free banana pudding
gluten free banana pudding
gluten free banana pudding

Banana Pudding

Ingredients
  

  • 1 cup sugar
  • 4 egg yolks, beaten
  • Dash of salt
  • 1/4 cup cornstarch
  • 1 tsp good vanilla
  • 1/2 tsp Watkins banana extract
  • 3 cups milk
  • 2-3 bananas
  • Gluten free graham cracker crumbs

Instructions
 

  • Mix sugar and cornstarch into a saucepan.
  • Add milk and salt, stirring really well and cook over low-medium heat until thickened.
  • Add small amount (couple of Tbsp’s) of hot mixture to beaten eggs and stir well.
  • Add another couple of Tbsp’s of hot mixture to eggs again and stir.
  • You should now be able to add egg mixture slowly back to saucepan and continue stirring until pudding is thickened, about 3 minutes.
  • Add vanilla and banana flavorings to pudding, stirring to combine.
  • Remove from heat and pour into a bowl.
  • Cover bowl with saran wrap to prevent skin from forming on pudding.
  • Banana pudding parfaits.
  • Add a couple of Tbsp’s of gluten free graham crumbs to bottom of bowl.
  • Slice up a banana and put a handle of slices on top of graham crumbs.
  • Now layer with banana pudding and then whipped whipping cream.
  • Top whipped cream with a few more slices of bananas.
  • Enjoy!
Tried this recipe?Let us know how it was!


I also made butterscotch pudding and here is that recipe.


gluten free banana pudding
gluten free banana pudding
gluten free banana pudding

Butterscotch Pudding

Ingredients
  

  • 4 tbsp butter
  • 1 cup dark brown sugar
  • Dash of salt
  • 3 tbsp cornstarch
  • 2 1/2 cups milk
  • 2 eggs
  • 1 tsp vanilla

Instructions
 

  • In a saucepan, melt butter.
  • Add the brown sugar and salt and stir until sugar is mixed in.
  • Remove from heat.
  • In a small bowl, combine cornstarch with 1/4 cup milk.
  • Stir until smooth, no lumps.
  • Whisk in eggs to milk mixture.
  • Gradually pour the remaining milk into the brown sugar, whisking until smooth and then add cornstarch mixture as well.
  • Return the saucepan to a medium heat, whisking until pudding comes to a boil.
  • Turn heat to low, and continue cooking for about another minute.
  • Remove from heat and add vanilla.
  • Pour into a bowl and cover with saran wrap to prevent skin from forming on pudding.
  • Butterscotch Pudding parfaits.
  • Add a couple Tbsp’s of gluten free graham crumbs to bottom of bowl.
  • Add butterscotch pudding and then top with whipped whipping cream.
  • Add a good spoonful of salted caramel sauce over top.
  • Enjoy!
Tried this recipe?Let us know how it was!


The 3rd pudding I made was a pumpkin pudding. I found the recipe for pumpkin pudding on the blog Sugarcrafter.
I also had some cooked sugar pumpkin puree left over from Thanksgiving and thought this was a great way to use it up. I enjoyed this pudding a lot and will make it for a holiday again as a nice lighter alternative to a pumpkin pie.


gluten free banana pudding
gluten free banana pudding
gluten free banana pudding
gluten free pumpkin pudding
gluten free banana pudding

Pumpkin Pudding

Ingredients
  

  • 2 tbsp cornstarch
  • 1/4 cup brown sugar
  • 2 tbsp brown sugar
  • 1 3/4 cup milk
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Instructions
 

  • In a small bowl, whisk together the milk and egg.
  • In another bowl, combine the pumpkin and spices.
  • In a saucepan over medium heat, combine the cornstarch and sugar.
  •  Gradually whisk in the milk mixture, scraping the bottom and sides with a rubber spatula to break up the lumps.
  • Bring to a boil and cook until mixture thickens.
  • Stirring constantly.
  • Remove from heat.
  • Add the pumpkin mixture to the pudding and stir to combine.
  • Place the saucepan over low heat until heated all through.
  • Transfer to a bowl, and cover with saran wrap to prevent skin forming on pudding.
  • Enjoy!
Tried this recipe?Let us know how it was!