I sure do love me some yogurt in the morning. You know what I don’t love? Indigestion from eating too much dairy. During my last week of work, I spent much time in the bakery at Ovenly for a final project and I got to spend time with one of the baristas, Sophie. She gave me an excellent recipe for almond milk pudding that came out a little scientific. As in, my general reaction was “OH DEAR GOD WHAT DID I DO.”
I decided to give the pudding a go. I had to look up a general recipe inspired from a German cooking recipe. Little do you know, I have an inability to follow recipes to the T. Thus, this little string of “you had to be there to understand” hilarity ensued.
I couldn’t find corn starch in my house, so I used tapioca starch instead. I also apparently did not use enough tapioca starch. As I added the water to the starch, I made glue by accident.
So then the glue was added to the pudding. According to my friend, Andy, there wasn’t enough glue. So, be sure to use twice as much next time! Otherwise, it leads to a jello-like consistency and not a grainy creaminess that is normally associated with pudding.
Maybe lay off the chia seeds. But I couldn’t help myself because they are so damn good. And they are so good for you, with that thickening action they do to improve intestinal function.
It tasted delicious though. My favorite thing to put on it was vanilla honey granola. But I’m sure you can add oatmeal or berries or whatever you want. Similar to yogurt in the morning! This is just a vegan version of pudding to eat at breakfast. Hopefully, you use my edits so you don’t find yourself rolling on the floor laughing so you don’t cry. Or maybe you’ll laugh so hard, you’ll cry. The possibilities are endless!
|Almond Milk Pudding|
This outfit was inspired a bit by Sophie’s personal style. She tended to wear black and florals. To mimic that, I wore a black shirt-dress with a floral scarf. Usually, I would wear tights, but I clearly am bad at checking the weather, so I was a bit chilly. Add any kind of tights you want to make this outfit more fall-appropriate.
As mentioned in the title, this recipe is vegan. Though it lacks the beneficial bacteria of yogurt, it is much lighter on the tummy, especially for those of you who cannot handle lactose. You can make it sugar-free by adding a sugar substitute, but watch out for those after-tastes!
Keep it yummy,
Next Week: Gluten-free cronuts. Oh dear God.