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GLUTEN/CASEIN FREE, NO ADDED SUGAR, FALL INSPIRED DESSERT

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Pumpkin Banana Date Pudding

Pumpkin Banana Date Pudding

We are embracing fall and love seeing all the pretty pumpkins in our local stores. That got us thinking… what delicious, gluten/casein free with no added sugar dessert could we make for our children with pumpkin? Molly had some left over Bob’s Red Mill Tapioca Flour and Leah bought a pie pumpkin, so we decided to “put our heads together” and try to whip up a dessert our children can eat that won’t ruin the low carb/low sugar diet we’re on.

We are pleased with our creation (see above). Here’s what we did.

We started with a small pie pumpkin from our local grocery store. We cut it in half, scooped out the seeds, and sprinkled it with cinnamon.

Pumpkin Before Steaming

Pumpkin Before Steaming

Next, we set up a steamer. We filled the pot a few inches deep with water, placed the strainer over it and turned the stove to high and brought the water to a boil. The water level should be just below the strainer so you’re not soaking and boiling the pumpkin. We then placed the pumpkin halves (you can cut the pumpkin into smaller pieces if it doesn’t fit your steamer) inside the strainer and sealed it with the lid.

After about 20 minutes, our pumpkin was soft enough to mash. Be sure to cook the pumpkin until the inside is soft. Our next step was to take the pumpkin off the stove, scoop it out, and put it in a blender. Then, we added 2 ripe bananas and 12 dates (these are our sources of sweetness so that we did not have to add sugar) to the blender and pureed.

Next, we put 4 eggs in a bowl and whisked them.

Then, we added 4 cups of unsweetened almond milk, 6 tablespoons of tapioca flour, 3/4 teaspoon of cinnamon (add more to taste), 1/4 teaspoon of salt, and the 4  whisked eggs to a pot and put it on medium heat. We stirred the ingredients while they slowly came to a boil.

We then turned the heat down to a simmer and added our ingredients from the blender, 2 teaspoons of gluten-free pure vanilla extract, and 1/4 teaspoon of gluten-free almond extract.

We Got Too Excited With Stirring & Tasting... We Forgot To Take A Picture

We Got Too Excited With Stirring & Tasting… We Forgot To Take A Picture

We cooked the mixture uncovered, over very low heat for another 10-15 minutes, stirring frequently. Voila – it was done!

DISCLAIMER: We haven’t had sugar in a long time, so it tasted like a sweet treat to us. However, you may want to add coconut sugar or maple syrup if you want a sweeter taste.

Also, we topped ours with pecans and a sprinkle of cinnamon, however, we think it would be scrumptious to top it with shaved, dark (unsweetened Ghirardelli) chocolate or toasted (salted) pumpkin seeds.

Serve warm or chilled (Annie preferred it chilled). Enjoy and happy fall!

INGREDIENTS:

  • 6 tablespoons of Bob’s Red Mill Tapioca Flour
  • 4 cups unsweetened almond milk
  • 1/4 teaspoon salt
  • 12 dates
  • 2 ripe bananas
  • 4 whisked eggs
  • 1 small pie pumpkin (or if you’re lazy like Molly, get 2 glass jars of organic, pumpkin purée)
  • 3/4 teaspoon cinnamon
  • 2 teaspoon organic, gluten-free vanilla
  • 1/4 teaspoon of gluten-free almond extract

OPTIONAL TOPPINGS:

  • Ghirardelli unsweetened, dark chocolate
  • Toasted (salted) pumpkin seeds
  • Pecans
  • Drizzle of maple syrup
  • Sprinkle of cinnamon mixed with coconut sugar

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Author: A Ventography!

A Ventography is about: 1. Encouraging and empathizing with other parents on the autism spectrum. 2. Recycling and simplifying information on the latest autism news and health and diet tips. 3. Asking thought provoking questions designed to make us rethink what we've been told about autism. 4. Helping connect the dots that show, in some cases, autism is more than a brain disorder. 5. Challenging parents to rethink what they've been told, refuse the status quo, and escape the whirlwind of confusion.

4 thoughts on “GLUTEN/CASEIN FREE, NO ADDED SUGAR, FALL INSPIRED DESSERT

  1. I bought a bunch of cans of organic pumpkin purée 1/2 year ago because they are supposed to be so-o-o-o-o healthy. But never used them. There is so much snow here in New York where I live … I need a good “stay inside where its warm and dry” project this weekend. This sounds perfect … I’ll have to try this Sunday. I don’t have any almond milk in the house though.

    And another good reason to try this … it is often that I throw out one or two over-ripe bananas so I’ll have a perfect recipe for every time I want to save a couple of over-ripe bananas from the garbage pail.

    Thanks for posting this.

    Joanne J

    Like

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