Carrot Cake Pudding
I’ve recently “discovered” kuzu root powder and have been experimenting with it in sauces and - as here - in puddings. Kuzu contains no fat, is low in calories, and has virtually no taste. Not only a thickening agent - it is used to treat stomach and digestion issues, to stimulate appetite, as an aid to relieve diarrhea and even as a cold remedy. And you thought this was just going to be just a bowl of pudding!
Gluten-free, Oil-free, Easy.
Serves 6, Cook Time 15 mins. Set time: 4 to 6 hours
*Recipe reprinted with permission from Ann Oliverio and Front Table Books.
Servings: 6
Ingredients
- 2 cups fresh or bottled carrot juice make sure it’s 100% carrot juice
- 2 cups coconut milk
- 2 Tbsp. pure maple syrup
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. cardamom
- 5 Tbsp. kuzu root powder
- Whipped coconut cream for topping, optional
- Golden raisins for garnish, optional
Instructions
- Combine all ingredients in a bowl or a large measuring cup. Remove 1/2 cup of the liquid and pour the remainder of the mixture into a small saucepan. Whisk together the 1/2 cup of the mixture and 5 tablespoons kuzu root powder and stir until completely dissolved. Set aside.
- Bring the mixture in the saucepan to a boil and whisk in the reserved liquid. Whisk constantly until the pudding begins to thicken. Remove from the heat and let sit for a few minutes while you get 6 glasses or bowls. Divide the liquid between the glasses and place them in the refrigerator to set, 4-6 hours.
Notes
Whisk the mixture thoroughly as kuzu clumps easily.
Nutritional values based on one serving
Nutrition
Calories: 137kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 117mg | Potassium: 318mg | Fiber: 1g | Sugar: 7g | Vitamin A: 15045IU | Vitamin C: 7.3mg | Calcium: 34mg | Iron: 0.7mg