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Raspberry Tapioca Pudding

Raspberry Tapioca Pudding

{Food}
Bárbara
 
49
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My first day on the Elimination Diet was horrible. Avoiding dairy, gluten and other foods wasn’t so difficult, but not being able to have caffeine or sugar resulted in mood swings, exhaustion, strong headaches and hot flashes. I felt so tired, so low and so unmotivated that I was forced to take a short nap in the afternoon…only to wake up moments later sweating, irritated and with an awful migraine.

Now I can see why they say that caffeine and sugar are like drugs. Once your body becomes hooked on it, depending on it day after day and you suddenly stop consuming it, it responds with withdrawals. And it feels awful.

Refusing to give in, I went online on a recipe search for something sweet, warm and comforting. Something that could satisfy my craving without affecting the program I’m following. Something that was light, healthy, tasty, gluten free, dairy free, and vegan and Elimination Diet friendly. Sounds tough, doesn’t it? And it was. That is, until I remembered I had a bag of tapioca pearls just sitting in my pantry- and just a few days ago, I had pinned a tapioca pudding recipe that could easily be adapted to fit my needs.

Take a look: 

VEGAN RASPBERRY TAPIOCA PUDDING

(Adapted from DramaticPancake.com)

Ingredients:

  • 2 cups almond milk, divided
  • 1/3 cup small tapioca pearls
  • 13 oz can coconut milk
  • 1/3 cup agave syrup (to make it ‘Elimination Diet’ friendly, skip the syrup)
  • 1 cup frozen raspberries (I used real ones)
  • pinch of salt
  • optional: chopped pistachios & fresh raspberries, for garnish

Instructions:

In a medium-sized, heavy-bottom saucepan, place tapioca pearls in 1 cup of the almond milk. Cover with a plate or dish towel and soak overnight (or at least four hours) at room temperature.

In the morning, add the second cup of almond milk. Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut milk and agave. Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the raspberries and salt and cook and stir for another 5 minutes. As the raspberries soften, use a wooden spoon to crush them up a bit against the sides of the pan. Remove from heat.

Transfer to a bowl and cover with plastic wrap; chill in the refrigerator for an hour before serving, or enjoy the pudding while still a little warm. If desired, garnish with a sprinkle of chopped pistachios and a few fresh raspberries.

Until next time!