My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Monday, July 30, 2018

Egg Free, Dairy Free, Nut Free Simple Chocolate Pudding and Pie Filling (no refined sugar)

The girls love our Chocolate Pudding and Pie Filling, but I've been trying to figure out ways to limit the amount of refined sugars in my recipes. This pudding is thick, chocolatey, and very good. You can see in the pictures that the pudding is very thick, which would be perfect to use for a chocolate pie. However, I reduced the amount of cornstarch and it was the perfect consistency for pudding (although the girls really liked it thick). I placed both measurements in the recipe so you can decide how thick you want your pudding to be.

Simple Chocolate Pudding and Pie Filling (no refined sugar)

2 cups soy milk
1/4 cup cocoa powder
1/4 - 1/3 cup maple syrup or honey
3-4 tbsp cornstarch (The more cornstarch the thicker the pudding will be.)
1/2 tsp vanilla extract
1/8 tsp salt

Place all of the ingredients into a saucepan over medium-high heat. Cook and whisk until the mixture comes to a boil. Once it begins to boil, whisk constantly for 2-4 minutes until the pudding is thickened and smooth. Eat warm or cover and place in the fridge.

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