Sunday, June 28, 2015

Yummy Sun Warrior Butterscotch Protein Pudding (Low-Carb, Vegan & Sugar-Free)

Butterscotch Pudding with Crispy Toasted Almonds and Monkey-Break Bananas.

Here It is as promised... Now you can have dessert for breakfast. 

Here is our delicious low-carb, sugar-free Butterscotch Protein Pudding recipe! First we came out with a yummy chocolate protein pudding. Next I will be posting a recipe for Vanilla Protein Pudding!

We love these puddings because they are really good for you and they are very enjoyable to eat. I feel good about offering this to my family, and you can too. Like the chocolate protein pudding, this is low-carb, sugar-free, gluten-free, corn-free, egg-free, dairy-free, and vegan.

You also get a nice dose of healthy coconut oil in this recipe. Research the virtues of coconut oil if you are unfamiliar with it's health benefits.

This pudding is silky, creamy and dreamy. You will be very surprised when you review the ingredient list. It is unusual but trust me, it's good. It is very quick to mix up a batch in your VitaMix (high-powered blender). This pudding is"cooked" just like the Sun Warrior Chocolate Protein Pudding. You can then transfer it to serving size mason jars and store in your refrigerator, and it will be ready when the cravings hit. It freezes beautifully too.


Sun Warrior Butterscotch Protein Pudding Recipe:

3 c. hot water
1 1/4 c. Sun Warrior "Warrior Blend" Raw Vegan Vanilla Protein powder
1/2 to 1 c. Golden Lakanto Zero-Calorie Sweetener, to taste
3 T. deodorized coconut oil
1 T. caramelized ghee  (or omit and just use 1/4 c. coconut oil)
1/4 c. raw cashew butter (could try roasted cashew butter)
1/4 c. Kitchen Cheetah's sugar-free maple syrup
1 c. deep orange baked yam (without skin)
1/4 t. Kitchen Cheetah's BioSalt
Kitchen Cheetah's Stevia Glycerite
Butterscotch flavor, to taste (or vanilla and butter flavor, plus rum or brandy flavor)


Method:

Place the HOT water into a VitaMix blender container.Then add the 1 1/4 cup protein powder, and 1 cup Golden Lakanto.

Put the VitaMix lid on and blend on medium speed just until combined. Turn off the blender and then scrape down the sides of the blender.

Secure the lid on tightly and process on highest speed until steaming hot and perfectly smooth. The temperature should reach at least 130 degrees F. for the pudding to have the best texture and flavor (don't go over 170 degrees). The friction of the blades heats the liquid after a short time. Measure temperature with a thermometer.

Turn off the VitaMix, remove lid and add the rest of the ingredients to the blender, except for the stevia glycerite and flavoring.

Place lid tightly on and process on the highest speed until the pudding is steaming hot and smooth. Scrape down the sides as needed (with the blender turned off!). If the mixture gets a little too thick, use the "Tamper" to help it along. 

Turn off the VitaMix, Taste the pudding. Add stevia glycerite, a few drops at a time, to taste if you want the pudding sweeter. Add flavorings to taste.

Give a final blend and taste for balanced flavors.

Portion finished pudding into serving-sized jars and store in the refrigerator. The jars of pudding also freeze well!


To Serve:

A good way to serve this is to top the pudding with sliced or broken bananas and crushed gluten-free pretzels. Pour your favorite cold, milk over top and dig in! Our favorite milks are whole organic milk, almond mylk, coconut/almond mylk, or cashew mylk.


Notes: 

This pudding thickens more when chilled due to the coconut oil content. If the chilled pudding turns out thicker than you would like, just stir in a bit more water to suit your individual taste.

We add the flavorings to the pudding to make the most of the butterscotch flavor and to make the least of the pea protein flavor!




Enjoy,

Leila & Nancy,