- 4 yellow zucchini squash, steamed and pureed
- 4 cups filtered water
- 2 egg yolks
- 1 Tbsp. agar powder
- 2 Tbsp. arrowroot
- 1/2 tsp. sea salt
- 2 TBS coconut oil or butter if tolerated
- 1 tsp. stevia
- 4 TBS pure vanilla extract
In a saucepan dissolve agar and arrowroot powder in 2 cups water and cook on a low heat until the ingredients have dissolved
Add coconut oil/butter and whisked egg yolks slowly on low heat
Add sea salt, stevia and mix slowly whilst adding the remaining water and cook on low heat for about 12 mins or until smooth
Pour the mixture into a baking dish and place in the refrigerator until set
Remove from the refrigerator and place in blender and blend until smooth
Now you can add the zucchini squash and vanilla extract and continue blending until creamy
Serve chilled with a sprinkle of cinnamon and nutmeg
I have 2 comments… firstly i was looking at your dairy free pudding and you have butter as an ingredient….
Also, I was wondering, I’ve tried the cashew icing and it’s very runny and doesn’t set, any suggestions or alternative sugar, diary, free icing recipes?
You can also use coconut oil instead of butter if you do not tolerate butter that well. The icing works well but you could also try cashew nut cream but it may not harden enough so use less liquid. here is the recipe https://supercharged1.wordpress.com/2012/10/18/chai-hotcakes-with-cashew-nut-cream-and-blueberries/
I can’t stand stevia. Can I use monk fruit powder as a substitute for stevia.