If nobody ever made made scratch pudding for you when you were a kid, you’re in for a treat. This is so deliciously yummy and it’s completely dairy, gluten, and sugar free. Ghee in this recipe is important, even though there are plenty of other fats; ghee is okay for most kids in my practice with dairy allergy (I say “most” because I can’t find any I’ve worked with who couldn’t have ghee due to dairy IgE, but check with your allergist if you’re not sure in your own child’s case). This is also a great option for yogurt, sugar, and smooth-food junkies who need some more nourishing options besides sugary low fat dairy products. But most of all, it is just Really. Good. Pudding.
This recipe isn’t mine. It comes from Our Paleo Life (where you should poke around for even more recipes) – I’ve made it several times. I get perplexing results because sometimes it doesn’t set well, even though I follow the same exact steps. I’ve modified the recipe to enhance odds for setting better. I’ve also added some stevia to even out the sweetness and removed steps to strain lumps from the pudding. I’ve had no lumps at all each time I’ve made this recipe without straining, so have left that part out. See the variations for other flavors at the recipe’s source link too – chocolate, butterscotch, and peanut butter pudding!