3 to 4 servings
In a small bowl combine:
1 T. white rice flour
1 T. finely ground chia seeds
2 T. sugar
2 T. unsweetened carob powder
Gradually mix in:
1 cup unsweetened plain or vanilla soy milk (or another non-dairy milk)
Set aside.
- - - - - - - - - -
In a small pot, on low-medium, simmer for a few minutes, stirring frequently:
1/2 cup water
1/2 T. agar-agar flakes
Stir in in the carob/soy milk mixture.
Turn the heat to low-medium, and bring the mixture to a simmer again.
Continue simmering for a few minutes, stirring constantly.
The mixture will thicken somewhat but will still be loose (can pour easily). This is okay, the pudding will thicken fully later, when refrigerated. (So don't add more cornstarch or agar!)
- - - - - - - - - -
Remove from heat, and stir in:
1/2 tsp. vanilla extract (or about half the amt., if using vanilla soy milk)
- - - - - - - - - -
Pour into a 2-cup measuring cup.
Using an immersion blender, blend for about 10 seconds, to make pudding very smooth.
Transfer pudding to a jar (with lid). Let cool without the lid for about 5 minutes. Apply lid, then put in fridge for at least an hour, to gel fully.
Store in fridge. Keeps well for about 3 days.
back to recipe index