Dairy Free Gingerbread Pudding
If you have roughly 20 minutes to spend in the kitchen, Dairy Free Gingerbread Pudding might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This main course has 816 calories, 26g of protein, and 64g of fat per serving. This recipe serves 3. For $2.99 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 34 foodies and cooks. This recipe from Running to the Kitchen requires nutmeg, molasses, cinnamon, and coconut sugar. Christmas will be even more special with this recipe. Overall, this recipe earns a tremendous spoonacular score of 85%. Similar recipes include Dairy Free, Refined Sugar Free Gingerbread Ice Cream, Buckwheat Gingerbread Pancakes {gluten-free & dairy-free}, and Grain-Free, Dairy-Free Gingerbread Men.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups unsweetened Almond Breeze Almondmilk Cashewmilk Blend
cacao nibs for topping
1½ teaspoons cinnamon
2 tablespoons coconut sugar
2 egg yolks
1 teaspoon ginger
⅛ teaspoon ground cloves
pinch kosher salt
½ tablespoon molasses
¼ teaspoon nutmeg
3 tablespoons tapioca starch
Equipment:
pot
whisk
ladle
bowl
plastic wrap
Cooking instruction summary:
Place the almondmilk cashewmilk blend, coconut sugar and molasses in a small sauce pot over medium heat and bring to a simmer.Whisk together the egg yolks, tapioca starch, spices and salt in a small bowl.Once simmering, slowly pour one ladle of the hot milk mixture into the bowl with the egg yolks whisking constantly until all the milk is incorporated.Pour the egg yolk/milk mixture back into the sauce pot with the remaining milk and spices and whisk continuously over medium-low heat until thickened.Once thickened, remove from heat and pour into servings jars/glasses/bowls.Let cool to room temperature then cover with plastic wrap and place in the refrigerator for at least 1 hour until chilled.Top with cacao nibs and serve.
Step by step:
1. Place the almondmilk cashewmilk blend, coconut sugar and molasses in a small sauce pot over medium heat and bring to a simmer.
2. Whisk together the egg yolks, tapioca starch, spices and salt in a small bowl.Once simmering, slowly pour one ladle of the hot milk mixture into the bowl with the egg yolks whisking constantly until all the milk is incorporated.
3. Pour the egg yolk/milk mixture back into the sauce pot with the remaining milk and spices and whisk continuously over medium-low heat until thickened.Once thickened, remove from heat and pour into servings jars/glasses/bowls.
4. Let cool to room temperature then cover with plastic wrap and place in the refrigerator for at least 1 hour until chilled.Top with cacao nibs and serve.
Nutrition Information:
covered percent of daily need
