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Saturday, October 26, 2013

Pumpkin Spiced Tapioca Pudding (V, GF, soy-free, refined-sugar free)

Autumn Eats Series

Autumn is such a great time for seasonal cooking! Of course summer bears wonderful fruits, but think of all the great vegetables and hearty warming recipes of fall
The season also offers a wonderful array of desserts like apple pie and pumpkin ice cream. I wasn't planning to invent a new treat when I made this tapioca, I just wanted to veganize it. Now to give it that October twist, we kick it up with pumpkin and spices!

For the tapioca pudding:
Cook time: 30 minutes | Fridge time: 2 - 4 hours | Serves: 2 - 4
2 cups almond milk*
1/3 cup small pearl tapioca
1/2 cup coconut milk or cream
1 ripe spotty banana or 1/3 cup unrefined sugar
2 tbs coconut flour or lucuma powder
1 1/2 tsp of pumpkin spice**
1/2 tsp vanilla extract
1/4 tsp pink salt
* or your favorite dairy-free alternative
** or 1 tsp ground cinnamon + dash of ginger, allspice, nutmeg and cloves
In a medium-sized saucepan, combine 1 cup of almond milk and the tapioca, then allow 2 hours or more for them to soak in the fridge.
If using a banana, blend it with the remaining cup of almond milk or wait until after you have cooked the mixture to stir in a mashed banana.
When ready, bring the mixture to a boil over medium heat, whisking in the remaining almond milk, coconut milk, sugar (exclude if using a banana), spices and salt. Stir until at a full boil (about 10 minutes), turn down the heat and, continuing to stir often, simmer for 15 to 20 minutes.
Once the tapioca beads are translucent, add the flour and lucuma (or other thickening agent), stirring constantly until combined. Add the vanilla and remove from heat. Let the pudding cool for at least 10 minutes before serving if you like it warm. If serving cold, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Don't worry about browning from the banana, as the spices already color your pudding beautifully. 

For the pumpkin butter (optional):
Cook time: 30 minutes - 1h 30m | Yields: 2 cups 
20 oz pumpkin puree or 1 sugar pie pumpkin
2 tbs maple syrup or 1/2 tsp stevia (optional)
1/2 cup apple juice or cider*
adjust spices to taste
1 tsp ginger paste or powder
1 tsp ground cinnamon
1/2 tsp nutmeg
vanilla extract
pinch of salt

* I buy no sugar added or make my own

Preheat your oven to 400 F degrees. Half and seed your pumpkin before placing in a glass pan, skin up, with enough water to just cover the pan's bottom. Roast for 1 hour. Scoop out the flesh and blend in a food processor until smooth. Add all ingredients to a pot and whisk to a boil, then simmer for 30 minutes. Let cool and store in sterile mason jar, refrigerate.
To serve, combined the two in a bowl or jar in multiple layers.

Create, share, love at first bite!