This whole dietary change-up is definitely an adventure.
The latest adventure is... what to eat when my now-forbidden stash of artificially sweetened, cow-milk-based little cuplets of Jello pudding are all gone?
I've been worrying about this more as my supply has steadily dwindled.
So, yesterday I bought a bag of tapioca, thinking I'd do something rice-pudding-like with tapioca and almond milk. I dutifully googled tapioca pudding recipes, only to find they involved constant stirring.
I'm doing this dietary adventure primarily in the hopes of bringing healing to my hands. Using my few remaining hand points for endless stirring of tapioca seemed to defeat the purpose.
Then... Behold! A crock pot tapioca pudding recipe! Woo Hoo!
Some reasonable substitutions and additions, and now I have Pudding!
The original recipe is here:
- 1/2 cup small pearl tapioca
- 3/4 cup water, more or less
- 3 1/2 cups almond milk (the 60 calorie/cup kind)
- 2 T raw sugar
- 2 eggs
- 1 T organic whipping cream or coconut based coffee creamer
- 1 t vanilla
- 6-8 drops liquid stevia
- a dash or two of fresh ground nutmeg
When the pudding's done, whisk in the liquid stevia and the fresh nutmeg.
The almond milk is a bit sweet, so you don't need as much sugar as the original recipe requires. Do not use powdered stevia. It's gross.