Chai Pudding (GF & Vegan)

Ever since I met Cardamom, I knew there was something special. Something I couldn't resist. Try as I may, I couldn't get enough. I began making Cardamom cookies, Cardamom bread, I would even sneak it into my hot chocolate for extra flair. Little did I know that Cardamom was the amazing spice that made Chai what it is. Cardamom is the heart and soul of Chai. No wonder I love Chai flavor. I have had a hard time with Chai given that I don't like the caffeine associated in most of the prepared mixes, so I was absolutely SPICE STRUCK when I found out I could make my own blend! Granted the true Chai blend involves a bit more refinement (Allspice, black pepper, star anise, etc). However with these base ingredients you are on your way:

Chai Spice Blend:

1 tbsp Cardamom

1 1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 tsp Ginger

Again if you happen to have Allspice and black pepper add 1/4 tsp each as well for kick!

What to do with this new blend? The options really are endless, add to a quick bread like pumpkin or banana. (And by the way, word on the street is canned pumpkin is back in the stores! Who hoo! Pumpkin is going to save the holidays after all!)

There are times when I crave creaminess, and the texture of pudding fits the bill like nothing else! However I have a strong disdain for snack pack puddings, overly sweet pudding mixes, mixes with high fructose corn syrup, and if I am feeling lactose intolerant, puddings with milk. So this little number offers all the creaminess of pudding without all the extra sugar, artificial flavor, and milk. Oh and I seriously promise it is just as easy to make as the packages (and cheaper)! If you are really feeling like you need the milk, go for it, I won't stop you! Also get creative with add-ins for texture (rice, raisins, almonds).

Chai Pudding

Mix dry ingredients in saucepan:

4 1/2 tbsp corn starch or tapioca flour

1/4 cup turbinado sugar (or regular is fine)

1/8 tsp salt

2 tsp Chai Spice blend (see above)

Over medium heat add 3 cups Soy milk (or regular). Whisk continuously for about 3-4 minutes until the mixture bubbles and thickens. Remove from heat and cool to taste.

Enjoy!

Gluten Free Zucchini Chocolate Chip Bread

I have not been blogging very much this whole summer, and I suppose there are a couple big reasons why:

1. Summer is vacation time, and we have been traveling rather than nesting.

2. Pregnancy has helped me develop a less than favorable relationship with food at times, and I don't want to blog about what just came back up (you ladies know what I mean).

3. Our refrigerator has been ON AND OFF in working like a functional fridge for 2 months now: 2 weeks on, 1 week off, 2 weeks on, 1 week off. With such a temperament I dare not purchase any perishables in need of refrigeration. (I have considered the raw food diet, who needs a fridge anyway.)

So with a less than favorable appetite, little food in the house, and a few weeks on the road, I have baked only zucchini bread as it seems a small thing to honor these ginormous garden triumphs. If anything else was successful in the garden this year, I would probably blog about that too, but wait, it wasn't. Unless you count the pumpkins, they are still growing.

So Zucchini bread seems like the most nutritious bread one could ever eat, I mean with all that green stuff in there. I am proud to say my recipe is gluten free, lower in sugar and fats than most. But it is incredibly moist, thank you Zucchini, and the taste is heavenly, so now is the time to bake it! If you aren't ready for such an endeavor, you can shred/puree the zucchini and freeze it for later (that is if your freezer works).

GF Chocolate Chip Zucchini Bread

In a bowl mix together the following dry ingredients:

2 1/2 cups brown rice flour (or half and half with white rice flour)

3/4 cup tapioca flour

2 tsp xantham gum

1 tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 tsp sea salt

In stand mixer, mix wet ingredients:

1/2 cup oil (I like canola)

1 1/2 cups sugar

2 tsp vanilla extract

3 eggs

2 1/3 cups finely shredded zucchini

1 - 1 1/2 cups chocolate chips (to your liking)

After mixing wet ingredients, add dry ingredients 1/2 cup at a time, mixing until blended. Add chocolate chips last. Grease two 8 X 4 or 9 X 5 pans, and bake at 350 degrees for 40 minutes. At 40 minutes check the center with fork or toothpick to check for doneness. The outer layer will appear slightly darker than regular non gluten free bread (if you don't like that then add foil cover last 20 min of baking).

Smell, taste, savor!