This month Recipe Redux asked us to share a healthy recipe that incorporated tasty liqueurs. Since I do my free food thing, keeping my food free of dairy, eggs, wheat/gluten (for the most part), I know how difficult it is to find liqueurs that are gluten-free or vegan, much less both.
How to Use Liqueurs when You’re Gluten-free and Vegan
Even when I discover a gluten-free spirit, I find my elation short lived. I don’t know if it’s a spirit for me until I ingest it. Even if it’s promised to be gluten-free, that never assures that I won’t have a reaction to it. That’s why I like to have a B Plan, a back pocket option.
I used Chambord in this Chocolate Raspberry Pudding, which most seem to agree is gluten-free.
But, as with any gluten-free food, I always recommend that you go by how a food makes you feel. If Chambord gives you any distress, by all means, use a natural raspberry oil/flavoring instead.
Chambord is definitely not vegan since it’s made with honey. Options?
- Make your own Raspberry Liqueur. I haven’t done this, but there are recipes online.
- Use a vegan flavored raspberry oil/flavoring. I like LorAnn and Frontier. Many vegans recommend Flavorganics.
Dairy-free, Egg-free, and Vegan Ingredients 101
If you are gluten-free and/or vegan, I’m sure you have your favorite brands for ingredients, like flavorings and cocoa powder. But if you are new to dairy-free/egg-free/vegan eating, some of these ingredients may look strange.
Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards.
I use it in the powder form because it dissolves faster and easier. Agar agar gels liquids, so to create creaminess you have to combine it with a thickener. I buy it online, usually through Amazon.
Kuzu root starch, also called kudzu or kuzuko, is a traditional starch widely used in Japan for its superior thickening properties. Kuzu root starch is natural and unprocessed unlike corn and potato starch.
It creates a silky texture and works well with the agar agar to create a consistency of an eggy, dairy-filled custard or pudding, even though there are no eggs, whole milk or heavy cream! I buy it at Whole Foods. You can find it with the Sea Vegetables and Asain ingredients. I see it at many Natural Markets, too.
Vegan Gluten-free Chocolate Raspberry Pudding Recipe
Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Wheat-free, Vegan, Soy-free, Nut-free
- 3 cups unsweetened non dairy milk
- 1 cup coconut palm sugar
- ½ cup unsweetened dark cocoa powder
- 2¼ tsp agar powder
- 3 TBS kudzu
- 1-1½ tsp espresso powder
- ⅛ tsp sea salt
- 2 tsp vanilla extract
- 2½ -3 TBS Chambord (or homemade raspberry liqueur) OR 2-3 tsp vegan raspberry oil/flavoring
- Reserve 3 TBS of the non dairy milk. Mix the 3 TBS of non dairy milk, vanilla extract, Chambord/liqueur OR vegan raspberry oil (or flavoring) with kudzu to make a slurry.*
- Put the rest of the non dairy milk in a large sauce pan with the agar, palm sugar, cocoa powder, espresso powder, and salt.
- Whisk together and bring to a boil over medium high heat as you stir the mixture.
- Reduce heat to keep mixture at a simmer. Keep stirring.
- As you stir add the kudzu in a slow and steady stream. DO NOT POUR IN ALL AT ONCE (or it will thicken in clumps).
- Stir constantly, let cook and thicken for about 3 minutes, or until it coats the back of the spoon.
- Remove from heat.
- Pour it into a shallow bowl/pan (like a 9x9 baking pan) and let cool. (Freezer for 35-45 minutes or refrigerator for 55-60 minutes, or until firm.
- Whip chilled mixture until smooth and creamy in a high powered blender (like a Vitamix) or a high powered food processor.
- Scrape sides down and blend until fully creamy. It should be silky.
- Pour into individual serving cups or one large bowl and chill thoroughly. Pudding will thicken as it sits (about 2 hours for small cups, 4-6 for large bowl).
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014