Recipe: Vanilla Pudding

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Vanilla Pudding

 

4 cups water1 Tbsp agar powder2 Tbsp arrowroot powder

 

1/2 tsp sea salt2 Tbsp oilstevia to taste (or alternative sweetener)

3 small yellow squash, cooked, chopped, and pureed (can use 1/2 of a large squash, sweet potatoes, other veggies would work too)1 tsp of vanilla bean pulp, or vanilla extract

 

Dissolve agar in 2 cups of the water. Dissolve the arrowroot in 2 Tbsp. of water. Combine and cook on low until slightly thickened. Add the rest of the water and the remaining ingredients except the squash and simmer for 10-15 minutes.

 

Pour into a dish and refridgerate to cool and gel (about 1-2 hours). When firm, spoon into blender and blend until smooth. Add pureed veggie and continue blending until creamy.