This vanilla pudding is easy to make. It’s also auto-immune paleo friendly – no dairy, no refined sugars, no eggs – so it’s a good helper for anyone with Top 8 food allergies, FPIES, or eating carefully due to IBS/IBD. And though it technically contains a nut in the coconut ingredient, I’ve found in my pediatric nutrition practice that coconut is often tolerable for kids who are allergic to other nuts. This is a good helper for kids with food allergies who are looking for a treat but need to avoid junky ingredients.
So simple, just six ingredients, and simple to make. It has more of a custard feel and is sure to please. Enjoy this warm with a softer texture from the stove (perfect for older infants and young toddlers), or chill for an hour or two for classic firm pudding texture and a cooling treat. It’s also a serious calorie boost at about 360 calories per serving – a plus for picky eaters or kids with weak appetites who need a shortcut to daily intake goals for growth and gain.
Use coconut cream for pudding that will thicken faster, although canned whole full fat coconut milk works well too – just stir a little longer and if necessary add an extra teaspoon of arrowroot starch. Have fun with toppings: Organic roasted flax meal (this brand is my favorite, found some at Costco), crushed nuts, berries, or even chocolate chips (use this brand if you want a gluten, dairy and sugar free chocolate chip). If you haven’t used arrowroot starch before as a thickener, this brand has worked well for me and is in many supermarkets, but there are also organic options available. To keep it strictly casein and dairy free, and for optimum texture and taste, use ghee instead of butter. Lastly if you are avoiding Top 8 allergens be sure your vanilla flavoring is gluten free.
AIP Friendly Delicious Vanilla Pudding
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Ultimate delicious vanilla pudding. Or is it custard? Coconut cream is my preference for easy thickening and best flavor, but whole plain canned coconut milk works well too.
Ultimate delicious vanilla pudding. Or is it custard? Coconut cream is my preference for easy thickening and best flavor, but whole plain canned coconut milk works well too.
In a sauce pan over low-medium heat, combine the honey, arrowroot starch and salt. Stir continuously to combine evenly, about 3 minutes.
Add coconut milk and turn up to medium high heat. Stir continuously until thick and smooth, 5-8 minutes. Do not boil, and don't let the bottom burn.
Once thickened, reduce heat to low. Continue stirring while adding the vanilla and the ghee. Stir until all are combined evenly throughout.
Pour into individual serving cups. Add any desired toppings, allow cooling for a few minutes. Then cover with plastic wrap and store in fridge til firm. Option to enjoy the pudding warm from stove and less firm, if desired.
These pumpkin chia pudding cups are unbelievably easy and yummy. This started out as a standard baked custard, but it actually works better to skip that step completely and just pop them in the fridge to firm up!
FPIES, Crohns flares, food allergies, and inflammatory bowel disease (IBD) can be challenging and frightening for anyone, let alone kids. It’s so discouraging when it seems there is nothing to eat, and food only hurts. Here is a soothing, nourishing recipe that uses safe, easily digested ingredients that are low FODMAPs and allowed on SCD as well as IBD and AIP restricted diets. It’s free of grains, gluten, egg, dairy, nuts, and sugar. Plus it’s yummy! Use only plain unsweetened organic ingredients, with no fillers, additives, or sugars added to the canned goods.
Pumpkin Chia Pudding Cups
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Perfect pumpkin chia pudding, sweet and simple. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
Perfect pumpkin chia pudding, sweet and simple. For an extra treat, top with coconut whipped cream: Refrigerate a can of coconut milk overnight. Drain off liquid, and whip the solid fat into a topping. Add a couple drops of stevia or honey for extra sweet.
In a large mixing bowl, combine all ingredients, saving chia seeds for last. Stir thoroughly, til smooth and evenly mixed. You might find this works best in a food processor, blender, or mixing bowl with electric mixer.
Chill for an hour or more, until set. You can pour entire mixture into one large bowl, or into six individual cups.
Enjoy plain or with a blob of freshly whipped coconut creme.
Can’t eat cane sugar, coconut sugar, or any granulated sugar? Or gluten? Or dairy? Need a chocolate cake? Try this recipe, sweetened with honey and applesauce. The result is a moist, dense, chocolatey intersection between brownies and cake.
Preheat oven to 350. Grease a 9 x 9" baking pan on bottom and sides with coconut oil, and dust lightly with cocoa powder.
In a small bowl, blend flour and xanthan gum and set aside.
In a mixer, beat 2 eggs, honey, and salt until thick and uniform.
Add coconut oil (preferably soft but not liquid), vanilla, applesauce, and stevia to the honey mixture and blend well.
Add cocoa powder and stir until evenly blended, then stir in GF flour blend.
Separate whites from 3 eggs. Blend the whites to soft peaks in a separate bowl. You don't need the yolks for this recipe. Store them in refrigerator for another purpose, and use with 48 hours.
Fold egg whites gently into the rest of the batter until evenly mixed; stir as little as possible to blend these in.
Bake at 350 x 35 minutes or until knife in center comes out clean. Serve warm with coconut whipped cream, fresh raspberries, or cherry-raspberry sauce. No frosting needed!
Recipe Notes
This recipe emphasizes the flavor of dark cocoa over the sweet. Adjust it to your taste by increasing stevia; for a sweeter version, try 1/4 teaspoon of SweetLeaf Organic Stevia Powder if you prefer. For serving with coconut whipped cream, try this recipe - though I like it with much less stevia (5 drops instead of 25 drops). This Cherry-Raspberry sauce is also delightful with Honey Brownie Cake. For a Paleo-friendly version of this recipe, substitute 1/2 cup coconut flour and 1/2 cup almond flour for the GF flour blend.
