Two New Pudding Recipes (FP)

I've been embracing foods that have good carbohydrates in them recently. Two delicious new recipes reflect this shift: Berry Pudding and Tropical Pudding. For THM folks, while these are FP recipes, you could add up to 1/4 banana to make this an E, OR up to 1T coconut butter to make it S.  I hope you enjoy them!!!

Berry Pudding

3/4 c warm water

1/4t salt

dash vanilla

2T gelatin

1t coconut butter

1/4c blueberries, blackberries or raspberries

Optional add ins: 1" slice banana, generous amount of cinnamon, 2T brazil nut protein powder (makes for a more bery cobbler flavor, yum!)

Ice

Whip warm water, salt, gelatin and vanilla in the blender until foamy. Add coconut butter. In quick succession, add 1/4c frozen blueberries and 4 ice cubes. Blend until well-combined and thick. If mixture fails to thicken, add more ice cubes.

Tropical Pudding (a.k.a. The Craving Crusher, my favorite way to resist temptations)

3/4 c warm water

1/4t salt

dash vanilla

2T gelatin

1t coconut butter (optional)

1T carob powder

2T brazil nut protein powder 

Cinnamon to taste

1" slice of banana

Ice

Whip warm water, salt, gelatin and vanilla in the blender until foamy. Add coconut butter, carob, cinnamon and brazil nut protein powder. In quick succession, add banana slice and 4 ice cubes. Blend until well-combined and thick. If mixture fails to thicken, add more ice cubes.

Pear Coffee Cake with Brazil Nut Crumb Topping

This recipe was inspired by Mrs. Criddle's Upside Down Apple Cake. Thanks Mrs. Criddle! Though it doesn't bear much resemblance to the original, it wouldn't have come about without it.

The week I experienced a windfall of 6 ripe pears, purchased for 25 cents a pound. Score! They have been the subject of my experimentation here. I'm sure you could use apples successfully in this recipe, as well. I'm really happy with the result!! 

This recipe serves two. Hint: Serve with another source of protein... I like it with a smoothie. :)

Crumb Topping

2T brazil nut protein powder

1/2t cinnamon

Dash freshly-ground nutmeg

Pinch of salt

1t coconut oil

Combine dry ingredients. With a fork, mash in coconut oil. 

Cake Batter

2/3c quinoa flakes

1/2t salt

1/2t baking powder

1t cinnamon

Dash of fresh nutmeg

1t vanilla

4 egg whites

1 pear, cored and diced into 1/2" cubes

Preheat oven to 350. Lightly grease glass loaf pan with coconut oil. Combine dry ingredients. Add vanilla and egg whites and mix well. Swirl in half of crumb topping. Gently fold pear into batter. Using a rubber spatula, gently coax mixture into loaf pan. Sprinkle remaining crumb topping on top. Place pan in the oven. Bake cake a total of 30 minutes, and let sit in pan until mainly cool, 20 minutes. Enjoy!

Per Serving (2 Servings) Net Carbohydrate 34g Protein 16g Fat 5.5g