Subscribe & Follow

  • Русский (ru)
  • English (en)
Banana Pudding (gluten-free, Vegan)

imageI’ve always loved puddings. A soft, slightly sweet, light dessert that does not spoil the figure – what could be better?
imageToday we’re cooking a simple and delicious gluten-free banana pudding, and if you replace coconut milk with oat milk, the dessert will suit nut allergy sufferers (including coconut allergies).
imageIt is cooked very simply, and in the end, you get a completely fantastic pudding, which you want to eat again and again.
imageIn my recipe, I use arrowroot flour, but you can safely replace it with any other (for example: 2 teaspoons of arrowroot can be replaced by 1 tablespoon of corn starch).
imageArrowroot is the most useful variant of starch.
imageIt can be given to both young children and pregnant women, as it creates a healthy balance in the stomach, thereby calming the body. imageThe price of this starch is much higher than potato or cornstarch, but it’s worth it because we do not sacrifice our health! Ready? Set? Let’s go cooking!

We will need:

1/4 cup powdered arrowroot (or any other kind of starch)

1 cup (250ml) of coconut, almond or oat milk

1 cup coconut water or extra milk

2 tbsp. of sugar (Sucanat or brown sugar)

1/2 tsp vanilla extract

1 ripe banana

1 teaspoon lemon juice

Mix the milk and 1/2 cup water.
image
Mix the starch of your choice with the remaining water.
image
Blend the banana to a smooth consistency in a blender.
image
Add sugar, vanilla and lemon juice.
image
Mix the banana with milk and put on the stove to heat.
image
As soon as the composition warms up, add the water with starch.
image
Slowly stirring, bring the mix to a boil. Do not overheat if you cook with arrowroot, because with high heat it loses the thickening ability that we need. As soon as the pudding boils, turn it off and let it cool down for a while.
image
Pour the composition into a glass container, cover it with food plastic and refrigerate for 2 hours. Done!
image
Bon appetit!

6 Comments

  • Ася says:

    Лида, доброго Вам дня!
    А можно ли сделать такой пудинг с семенами ЧИА?

  • Марина says:

    Лида, сначала хочу поблагодарить вас за ваш чудесный сайт и волшебные рецепты)
    А теперь вопрос)) Можно ли вместо крахмала использовать агар-агар? В России пока не нашла того крахмала, который вы используете.
    И ещё один вопрос: во многих рецептах вы используете сироп агавы, можно ли его заменить на сироп топинамбура? И в чем их разница?

    • Лида says:

      Спасибо! Эти сиропы делаются из разных растений. Агава имеет меньший Г. индекс, что может назвать этот сироп более безвредным вариантом подсластителя. Можно взять агар-агар. Удачи!

  • Светлана says:

    Лида, спасибо!! Мои мужчины в восторге !! Спасибо за вкусные и здоровые рецепты! Все получилось. Я делала на обычном картофельном крахмале и рисовом молоке 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

Privacy Policy
Copyright (С) 2013-2019 Lidia V. Zinchenko All Rights Reserved