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

Nutter Butter Pudding (FP)

(Action shot: adding the ice cubes)

Wowser, that was a good breakfast. Blog post worthy. Yaaay! It's been a little while since a meal swept me off my feet so I'm thrilled. And I cannot believe it is FP! It is so good and so filling!

I've been trying to integrate brazil nut protein powder into puddings for a week or so. Happily, 2T of protein powder and 1T of banana are a match made in heaven. The texture is perfect-- creamy, rich and light at the same time. 

3/4c very warm water

2T gelatin

1t coconut butter

1/4t salt

2T brazil nut protein powder

1t maca powder

1T cocoa powder

Splash of vanilla

1T banana (I just cut off a piece of a frozen one)

4 or more ice cubes

Place warm water in the blender. While running, gradually add gelatin and coconut butter. Allow to whiz while assembling other ingredients. Add salt, brazil nut protein powder, maca, cocoa powder and vanilla. Next, add banana and blend well. Then add ice cubes in short succession. Blend until mixture is thick. If mixture doesn't thicken, it just isn't cold enough yet; add more ice cubes until it does. Enjoy!

Serves one.

Banana 2g carb

Coconut butter 3g fat 1g carb 

Brazil nut protein powder 1g fat 3g carb 10g protein

Cocoa powder 1g fat 1g carb 1g protein

Gelatin 18g protein

Fat 5g 

Usable Carbohydrate 7g 

Protein 28g

Cafe Mocha Pudding FP (gf, df, sweetener free)

This pudding is in honor of my mom. She taught me that a good meal, made from scratch, can solve just about everything. Thanks to her, I learned how to keep a proper pantry, always eat good food and never run out of eggs. ;) 

This recipe reminds me of her because she loves coffee ice cream, and has had a lifelong love of France and all things French since first visiting there in college. Despite working full-time and raising three daughters she has followed her heart and returned there many times. She has been married to my dad for more than forty years. 

My mom is super creative, and even during the busiest times she had projects going... handknits for us girls, handsewn clothes for herself. These days her medium of choice is quilting. 

And she can teach, and raise kids well. What have I not learned from my mom!? I am SO blessed. 

(I have a wonderful dad too. I'll tell you about him sometime when I develop a great recipe for roasted cashews ;) ).

And now for the Cafe Mocha Pudding recipe. Isn't it pretty? 

It is also packed with protein and ready in minutes. Best of all, though it is FP, it always seems like a big treat!

3/4 c warm prepared coffee (or warm water if using an espresso ice cube)

2T gelatin

1T cocoa powder 

1/2t vanilla

1/4t salt

1t coconut butter (optional; feel free to omit or increase to 1T for S)

Ice cubes (one espresso if not using warm coffee)

Whiz warm liquid in blender. Add gelatin and remaining ingredients except ice cubes; allow to combine well. Add 3 ice cubes in quick succession until only slightly thicker, like a frappe. If it doesn't thicken at all, even after blending for a few moments, add one more ice cube and watch carefully for signs of thickening for a while longer. The more ice cubes you add, the thicker it will be, and it's possible to add too many-- it is better to err on the side of too few. I personally find that I prefer a light, fluffy pudding. Immediately pour into your serving dish as it will set in just a moment. Serve immediately; this dish is quick to make and does not store well. Bon appetit!

Espresso Ice Cubes

2T coarsely ground coffee

I devised this method because I am a clueless non-coffee-drinker and don't own a funnel, filter etc. I'm also thrifty, and want to extract the maximum coffee goodness from my fair trade organic coffee (please buy this!). Put ground coffee in a tea ball. Pour 2c boiling water over the top and let steep until cool. Pour liquid into ice cube tray. Then, boil more water and rebrew the coffee, allow to cool, and freeze that too. You'll end up with some espresso ice cubes and some coffee ice cubes, which is handy so you can choose the best amount of caffeine for you at any given time.