Thursday, September 17, 2009
A DELCIOUS GLUTEN FREE EXPERIMENT
Chocolate + Peanut Butter
How could you go wrong?
I made a gluten and dairy free pudding and used my most loved cookie recipe as the base for a tart and voila! Now I cant give away the gluten free cookie recipe but I can give you the pudding recipe (below). Feel free to experiment with different crusts. and if you ever have any trouble with recipes always go to epicurious -- you can never go wrong with a Bon Appétit recipe!
Gluten and Diary Free Chocolate Pudding Recipe
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup starch
3 1/2 cups silk plain soy milk
4 large egg yolks
6 1/2 ounces dairy and gluten free semisweet chocolate, chopped
3 tablespoons earth balance butter
1 teaspoon vanilla extract
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup soymilk. Whisk in remaining 2 1/2 cups soymilk and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)