Casein/Dairy FreeAugust-September 2014

Gluten-Free Chocolate Teff Pudding

SERVES 6

Photo by Matthew Kadey

Gluten-free teff releases its starch when cooked, making it a perfect candidate for puddings. It works well with other bold flavors, like cacao powder, cloves and molasses. This pudding tastes even better after a day or two in the refrigerator.

cup dried pitted plums (prunes)
cup teff grain
1 ripe banana
cup canned coconut milk, more as needed
⅓ cup cacao powder
2 tablespoons molasses or pure maple syrup
-Zest of 1 medium orange
1 teaspoon pure vanilla extract
teaspoon ground cloves
-Pinch of salt
1 cup raspberries, for garnish, optional

1. Place plums in a bowl, cover with warm water and let soak 30 minutes.

2. Bring 2 cups water and teff to a boil in a saucepan. Reduce heat and simmer until teff is tender and a gelatinous mixture has formed, stirring occasionally to prevent clumping, about 15 minutes. Let teff cool.

3. Drain plums and place them in the container of a food processor or high-powered blender, along with cooled teff, banana, coconut milk, cacao powder, molasses or maple syrup, orange zest, vanilla, cloves and a pinch of salt. Blend until smooth. Add additional coconut milk if needed to help with blending.

4. Put pudding in the refrigerator to chill at least 2 hours before serving.

5. Place in serving bowls and garnish with raspberries, if desired.

Each serving contains 194 calories, 6g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 29mg sodium, 36g carbohydrate, 5g fiber, 12g sugars, 4g protein, 17Est GL.

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