Chufa, or also known as Tiger nuts are very rich in fiber and used for the Spanish nut milk horchata, so is the best name for this pudding might as well be Horchata Pudding. If Irish Moss is not available in your region, use 1 TBSP psyllium husk or agar agar.
HORCHATA PUDDING!
for 2 .. or 1 egoist 🙂
Ingredients:
250ml water (just over 1 cup US standard which is 240ml)
80g Chufa flour
3 TBSP Irish moss gel
2-3 dates or liquid sweetener of choice – agave, honey, yacon, stevia, coconut nectar
1/2 tsp lemon zest, from a well-washed organic lemon
1 tsp cinnamon
Preparation:
Blend the water with chufa flour, then strain it through a nut milk bag.
( You can freeze the chufa leftovers for the next batch of cookies)
Blend the chufa milk with the irish moss paste until creamy and smooth.
Finally blend in the pitted dates or sweetener of your choice and the lemon zest.
You can either blend in the cinnamon as well or dust the finished pudding with it.
Alternative:
Use Chia seeds instead of Irish Moss:
4 TBSP chia seeds
Prepare the milk and strain it. Blend in the sweetener and lemon zest first.
Then stir in the chia seeds and give them a half to one hour swelling time.
If the pudding is still liquid after 1 hour, stir in another 1 or 2 tablespoons of chia seeds.
You can either blend in the cinnamon as well or dust the finished pudding with it.
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VANILLA CUSTARD:
Omit cinnamon and lemon, instead blend in:
1/2 vanilla bean or 1/2 tsp vanilla extract.
CHOCOLATE PUDDING:
Omit cinnamon and lemon, instead blend in:
2 TBSP raw cacao powder and 1/4 vanilla bean or 1/4 tsp vanilla extract
