Vanilla Pudding Francisca
Yield: 4 servings VG, VN, WF, GF, DF, SoF, EF, SuF
- 3/4 c Shelled almonds, soaked in
- -- 1 1/2 c water for 5 hrs
- 2 c Water
- 1/2 c Dates, pitted, soaked in 1/4 c
- -- water for 2 hours
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- 1 1/2 ts Pure vanilla
- 1 tb Psyllium husks
- -=OR=- 2 tb Agar flakes
|
Drain almonds and discard the water. Place
in a blender with 2 c fresh water, and blend at high speed for 60 seconds. Strain through
cheesecloth. Rinse the blender and pour the liquid back into it. Add dates, soaking water
and vanilla. Blend at high speed until smooth. Switch blender to lowest speed.
Carefully lift blender cover and sprinkle in psyllium or agar flakes while continuing to
blend. Cover and switch blender to high speed for 20 seconds. Pour into pudding glasses.
Refrigerate until set. Covered and refrigerated, this dessert will keep for up to 7 days.
Spring 1999
Guilt-Free Desserts
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