Chocolate Pudding Awesomeness

This recipe has been rushed to the blog as quickly as possible with complete OMGoodness status. This pudding is so rich and chocolatey and easy and good and versatile and... it's that good.

CHOCOLATE PUDDING

1/4 cup sugar
2 T tapioca flour/starch
2 cups almond milk
1 cup Ghiradelli semi-sweet chocolate chips
1 T canola oil
1 tsp vanilla

Whisk the sugar and tapioca in a saucepan. Stir in the almond milk and cook over medium heat until bubbly and thick. Stir in remaining ingredients. Pour into small bowls and chill for 2 hours.

But get this: you can freeze it (think ice cream... fudgsicles...yeah) or use it as pie filling. Wow!!

Crazy easy, crazy good. Check it out!

An Heirloom Recipe

I'm still working on a standard gluten-free, casein-free, corn-free, soy-free, low salicylate, Feingold-approved menu... still looking for recipes.... still looking for snacks...

Today I found a good one. A great one. A recipe that is so good it will be passed down for generations to come on a carefully-treasured scrap of yellowed paper.

Here it is:

RICE PUDDING

1 3/4 cup rice grits (from 2 cups of frozen rice)
4 cups almond milk
2 cans coconut milk (approx. 13 fl oz)
1/2 cup brown sugar
1/4 tsp salt

Place all ingredients in a sauce pan on medium heat. Stir frequently. Cook until thick (about 25 minutes)

It was SOOOOO good....

With a flourish, I served it to my precious, sweet, angelic children, who...

come to find out....

don't like the taste of coconut.

Meh.

Back to the drawing board.

Image Courtesy of: http://thenourishingcook.com/simple-rice-pudding-comfort-food-at-its-best/