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.

Egg Free, Dairy Free, Nut Free Microwave Chocolate Pudding Cake

I was attempting something else, but this result was a yummy happy surprise that we have now made many times. I wasn't sure what to call this recipe. It's not really a pudding because it's thick and has other ingredients in it. It's not a cake because it isn't the right consistency. I decided to go with Chocolate Pudding Cake because that's about right. It's a gooey chocolate mixture that is made in the microwave and then, if desired, add-ins are stirred in like flaked coconut, berries, oats, etc. The top picture is plain, the second is oats and coconut, the third is oats and strawberries. We also stir a few safe chocolate chips into each either before microwaving or after as an add-in.  Sometimes both!

Microwave Chocolate Pudding Cake

2 tbsp whole wheat flour, white flour, or oat flour
2 tbsp cocoa powder
1/8 tsp baking powder
1/16 tsp salt
2 tbsp unsweetened applesauce
2 tbsp soy milk
1 tbsp pure maple syrup, honey, or molasses
1 tsp melted coconut oil or olive oil
1/4 tsp vanilla extract
Add-ins desired such as oats, dried fruit, safe chocolate chips, unsweetened flaked coconut,
           blueberries, raspberries, diced banana, chopped strawberries, etc.

Combine the flour, cocoa, baking powder, and salt. Add the applesauce, soy milk, maple syrup, melted coconut oil, and vanilla then mix until thoroughly combined. Microwave for 1 1/2 - 2 1/2 minutes or until set. Cool for a few minutes then stir in the add-ins you desire.
*  Some safe chocolate chips can be added to the batter before it is microwaved for an extra chocolately result.

Egg Free, Dairy Free Vanilla Quinoa Pudding

I've never used quinoa before. I saw it advertised on TV so I decided to try it. I used it like I would tapioca or rice. The girls enjoyed this hearty grain, especially with extra cinnamon sugar on top. The flavor of the quinoa was stronger than I expected so it may take me a little while to get used to it. Since the quinoa is a healthy grain and the rest of the ingredients are pretty healthy, the girls enjoyed this pudding for breakfast with some fruit.

Vanilla Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa, rinsed
1 1/2 cups soy milk
1 tbsp. brown sugar
1 tsp vanilla extract
1 tsp cinnamon

Bring the water and quinoa to a boil in a medium saucepan. Reduce the heat, cover, and simmer for 15 minutes. Add the soy milk then cook over medium heat for 10 minutes or until thickened, stirring occasionally. Remove the saucepan from the heat then stir in the brown sugar, vanilla, and cinnamon. Allow the pudding to set for 10 minutes before serving.

Egg Free Dairy Free Nut Free Tapioca Pudding

This tapioca pudding is very good plain, sprinkled with cinnamon sugar or with safe chocolate chips stirred in until they are melted. It is also great served warm or cold.

Tapioca Pudding

2 1/2 cups soy milk
1/2 cup sugar
1/2 cup instant tapioca (I use Minute tapioca)
2 tsp vanilla extract
1/4 tsp salt

Place the soy milk, sugar, and tapioca in a soup pot then stir to combine. Allow the mixture to set for 5 minutes. Add the vanilla and salt then cook and stir the pudding over medium heat for 20-30 minutes or until thickened.

Egg Free, Dairy Free Creamy Rice Pudding

This rice pudding is so creamy and perfect. Since Jazlyn's food allergies, I've tried a few times in the past to make rice pudding, but the results were never exactly what I wanted them to be. This recipe is very simple and fast and the results are so yummy, creamy, thick and exactly how rice pudding should taste. I am so happy to have a safe rice pudding again. Jazlyn loves anything with rice, so this is sure to become one of her most requested recipes.

Creamy Rice Pudding

2 cups raw instant rice, cooked
3 cups soy milk
1/2 cup sugar
1/4 cup brown sugar
1 tbsp dairy free margarine (I used Fleishmann’s Unsalted Sticks)
1 tbsp vanilla extract, or to taste
1 tsp cinnamon, or to taste

Combine all of the ingredients in a large pot. Cook over medium low heat, stirring occasionally, for 25 minutes or until almost all of the liquid is absorbed and the mixture is thick. During the last 10 minutes, stir constantly to prevent the pudding from sticking to the pan. Serve warm or chilled.
*  Doubles perfectly.

Egg Free, Dairy Free, Nut Free Crock Pot Pumpkin Bread Pudding

This yummy Fall recipe comes from a friend of mine. I've changed the recipe slightly to suit our family's tastes. This Pumpkin Bread Pudding is so delicious and perfect this time of year or anytime you are craving pumpkin. The top picture was taken while the pudding was still warm and the bottom picture was taken the next day while it was cold. We really liked it both ways. Thank you Shannon!

Crock Pot Pumpkin Bread Pudding

16 oz canned pumpkin puree
1 cup brown sugar
1 1/2 tbsp vanilla extract
1 1/2 tbsp cinnamon
3 cups soy milk, microwaved until hot but not boiling
6 cups white bread, torn into small cubes

Place the pumpkin, brown sugar, vanilla and cinnamon in the crock pot then whisk until combined. Add the soy milk then whisk until thoroughly combined and smooth. Taste the mixture and adjust the flavorings as desired. Add the bread cubes then press them into the pumpkin mixture, stirring to thoroughly combine. Cover and cook on low for 3-4 hours. Turn off the heat, keeping the crock pot covered, for at least 20 minutes before serving.
*  If you would like a thinner bread pudding, reduce the bread to 4 cups.
*  If desired, you can add some pumpkin pie spice, ginger, allspice and/or nutmeg.
*  Perfect served warm or cold.
*  Refrigerate leftovers tightly covered.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Pudding

Now that it is almost Thanksgiving, everyone is talking about the meals and desserts. All of the talk and advertisements, I've been craving pumpkin pie. However, Jazlyn doesn't like pie crusts. So, I decided to come up with an alternative. We just made this Pumpkin Pie Pudding this afternoon and it is so good that I don't even miss the crust and my craving has been satisfied. It tastes like a thinner version of the pumpkin pie filling. Another plus is that it only took 2 minutes to make.

Pumpkin Pie Pudding

1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste

Whisk all of the ingredients until thoroughly combined. Store in the fridge.

Egg Free, Dairy Free, Nut Free Chocolate Pudding and Pie Filling

Jazzy only likes the boxed pudding mix turned into ice cream or mousse, not as actual pudding. This homemade chocolate pudding is so rich and thick and wonderful that Jazzy just couldn't get enough.  My girls and I love this pudding so much that a single batch is just too small. Below the recipe, I posted the amounts if you want to triple this recipe like we do.

Chocolate Pudding and Pie Filling

2/3 cup sugar
1/4 cup cocoa powder
3 tbsp corn starch
1/4 tsp salt
1 2/3 cups soy milk
2 tbsp dairy free margarine
1 tsp vanilla extract
1/4-1/2 cup safe chocolate chips, optional

Whisk together the sugar, cocoa, corn starch and salt in a large saucepan. Add the soy milk and whisk until thoroughly combined. Cook over medium heat, stirring constantly. Bring the mixture to a slow boil then stir constantly for 1 more minute until thickened. Remove the saucepan from the heat then stir in the margarine, vanilla and chocolate chips. Serve warm or chilled.
*  To use as a pie filling, fill the pie shell then chill until cool.

Triple Batch Chocolate Pudding and Pie Filling

2 cups sugar
3/4 cup cocoa powder
1/2 cup plus 1 tbsp corn starch
3/4 tsp salt
5 cups soy milk
6 tbsp dairy free margarine
3 tsp vanilla extract
3/4 - 1 1/2 cups safe chocolate chips, optional

Follow the instructions listed above.

Egg Free, Dairy Free, Nut Free Pudding Ice Cream

This is my go to ice cream recipe because it is so fast to make and so versatile. Plus, we always have these ingredients on hand so it can made any time for a quick treat. The top picture is vanilla pudding with vanilla and chocolate Oreos. The bottom picture is chocolate fudge pudding with safe chocolate chips then topped with chocolate syrup and sprinkles.

Update: My ice cream maker wasn't frozen, so I made a batch of this ice cream in the freezer. I poured the mixture into a large plastic bowl then placed it in the freezer. I froze it for 2-3 hours, whisking the mixture thoroughly every 30-45 minutes. Jazlyn absolutely loves this ice cream and said it was still creamy and good. The top 2 pictures are the ice cream made in the maker and the other 3 are the ice cream made in the freezer.

Pudding Ice Cream

1 box Jell-O instant pudding mix, any safe flavor desired
2 cups soy milk
Add-ins desired such as crumbled cookies, safe chocolate chips, diced brownies, graham crackers, frozen
                                     cookie dough, sprinkles, coconut, etc.

Whisk together the pudding mix and soy milk until the powder is dissolved. Pour the mixture into the ice cream maker along with the add-in you desire. Process according to the manufacturer's directions.
*  Serve immediately as a soft-serve ice cream or spoon it into a covered container and place in the fridge until firm set and scoopable.

Strawberry Tapioca Pudding

I love strawberries and this is one of my favorite puddings.

Strawberry Tapioca Pudding

1 cup frozen strawberries, mostly thawed
1 1/2 cups water
Sugar, amount depends on the sweetness of the berries and your personal taste (I use 2-3 tbsp)
1/4 cup quick-cooking tapioca

Place the strawberries, water and sugar in a blender then process until completely smooth. Pour the strawberry mixture into a saucepan. Thoroughly stir in the tapioca then allow the mixture to rest for 10 minutes to allow the tapioca to soften. Bring to a boil over medium heat, stirring frequently. Remove the pan from the heat when the pudding has thickened.
*  Serve warm or chilled.
*  I always triple this recipe. It takes 15 minutes for the pudding to thicken when I make this amount.