Happy National Chocolate Day!
For this special day I have an easy chocolate pudding recipe that is gluten free, dairy free and oh so yummy!
It uses an innovative ingredient to replace the flour and add a little nutrition in the process. Are you ready for it? Red lentil flour.
I have mentioned it in a previous post:
You can make it by grinding red lentils in a food processor or spice grinder.
Or you may simply purchase red lentil flour, or substitute another gluten free starch.
Red lentil flour, when cooked for 1-2 minutes at high heat in liquid, converts to starch and thickens. Try it in sauces, soups, stews and gravy for a new flavor with a little added fiber, protein and nutrition.
The red lentil flour must be finely ground for best texture. If you find larger pieces in it, simply sift it through a sieve, then grind the larger pieces again.
Gluten Free Dairy Free Egg Free Chocolate Pudding
3 tablespoons red lentil flour (or substitute potato starch or cornstarch)
1/2 teaspoon salt
1/3 cup cocoa powder
2/3 cup granulated sugar
1 tablespoon coconut oil
3 cups water
1 teaspoon vanilla extract
Place dry ingredients into medium saucepan and whisk. Add coconut oil, water and vanilla extract. Heat over medium heat while whisking until mixture comes to boil. Boil while whisking for 2 minutes, until mixture thickens.
Remove from heat and let cool. No need to cover the surface with plastic wrap as this pudding will not develop a skin.
Refrigerate until ready to serve. Makes 4-6 servings.
To use as a chocolate sauce, thin with water or other liquid (try coffee or coconut, almond or soy milk). Or reheat at low temperature, thinning to desired consistency with rum, bourbon or flavored liqueur. Let simmer just a few minutes, to burn off the alcohol.
Taste it. If you find grainy red lentil remnants that you don’t like, push the pudding through a sieve to strain out all the grainy pieces.