First of all, thank you guys for your patience while I settle into California. I’ve been slightly M.I.A. (with the exception of snapchat and instagram) on sharing my recipes with you lately, as you can imagine moving your life across the world is a bit of an adventure. But now I’m “settled”, whatever that means, and excited to have some pretty cool content coming up for you these upcoming weeks!
To start, a few days after I arrived in California I received a giant box of Tiger Nut products from the illustrious Organic Gemini in Brooklyn. A few of you might remember discovering Tiger Nuts from the La Noix Tigrée collaboration I did a few months back. (We made vegan Tiger Nut Pancakes. They were awesome.) And I can’t really get enough.
You see, trying to eat a diet that’s paleo and vegan and nut-free could lead you into lettuce-wrapped-cardboard zone. That sounds horrible. I’m sorry I even wrote that. Never again.
Anyways, Tiger Nuts are great because they’re a source of protein and fiber and pre-biotics, and they’re not actually nuts. We know protein and fiber are good for us to keep us full and give us the vital sources of energy we need to function properly. Pre-biotics are great because they feed the good bacteria in our guts. We need those for better digestion and also to avoid problems like intestinal permeability that arise from eating foods we are sensitive to or allergic to. Probably rings a bell for a few of you dear readers, so, voila, Tiger Nuts are awesome for us.
The above video and following recipe are a great way to make vanilla pudding that’s both paleo and vegan. Soooo hard to do, considering really the only way we learn to make pudding is using egg yolks. These are paleo, but not vegan (obviously) and I found that the thickness and sweetness of the tiger nut milk make such a delightful thickness when combined with the flax seeds and coconut flour. The pudding is also refined sugar-free and relatively low glycemic (besides the banana) as it’s sweetened with agave nectar. If you’re diabetic, you can substitute with liquid stevia, but use a much smaller dose!
I’m a huge, huge fan of Organic Gemini, now. Their granola is amazing. I was happy my husband is not a granola person, because that meant I got to eat the two bags they sent to me. In probably two days. But that’s neither here nor there.
What’s also amazing is topping their granola with the horchatas — I found the chocolate horchata to be devine atop their banana granola. Match in heaven, really.
Check out Organic Gemini here: https://organicgemini.com/
They’re got paleo GF flours, smoothie mixes that are high in protein and not too sweet, granola, horchatas, and of course the raw and sliced Tiger Nuts. Happy place.
Tiger Nut Banana Pudding (paleo & vegan)
|Prep time||4 hours, 5 minutes|
|Cook time||5 minutes|
|Total time||4 hours, 10 minutes|
|Dietary||Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Breakfast, Dessert, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 2 cups Tiger Nut milk (or other dairy-free milk of choice)
- 1/4 cup coconut flour
- 1/8 cup flax seed meal
- 1/4 cup agave nectar
- 1 Large banana
- 1/4 cup sliced Tiger Nuts (for garnish, optional but wonderful)
|Step 1||Mix coconut flour and flax seed meal in medium bowl and set aside.|
|Step 2||Heat Tiger Nut Milk and agave nectar over the stove and bring up to a gentle simmer, stirring occasionally to avoid burning the bottom of the pan. |
|Step 3||Gently and slowly stir the hot milk mixture into the coconut flour mixture, as if you were tempering eggs. This avoids making clumps. Whisk in completely. |
|Step 4||Put the hot milk/flour mixture over the stove in a pot, and bring up to a boil, whisking constantly to avoid clumping and burning. |
|Step 5||Once boiled for about 15 seconds, remove from heat, and immediately prepare your pudding dishes by adding sliced bananas into the bottom of each ramekin. |
|Step 6||Pour the hot pudding over the bananas and (optional) top with sliced Tiger Nuts. (I highly recommend it — it’s delicious. Chill for at least 4 hours, ideally overnight. |
|Step 7||Eat as is or top with some coconut cream for a big treat.|