1 heaping tbsp. of whole flax seed, blend in coffee grinder until it becomes a fine meal
1/4 cup cold water
1/2 cup sugar
1/3 cup cocoa
2 tbsps. cornstarch
1/8 tsp. salt
2 cups chocolate almond milk
2 tsp. vanilla
1/2 tsp. almond extract
TIP: Ground flax seeds in a coffee grinder. I have one grinder for coffee and a separate one for seeds and spices.
Add 1/4 cup cold water to flax meal in a separate bowl and blend 2 -3 minutes until thickened and has the consistency of eggs.
TIP: Each 1/4 cup of flax seed mixture will replace one egg in baking.
Blend sugar, cocoa, cornstarch and salt in 2-quart sauce pan. Combine chocolate almond milk and the ground flax mixture; gradually stir into sugar mixture. Cook over medium heat, sirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add vanilla & almond extract. Pour into dessert dishes. Cool slightly and chill.
TIP: I noticed that this pudding thickened like pudding after being in the refrigerator.
1/2 cup sugar
1/3 cup cocoa
2 tbsps. cornstarch
1/8 tsp. salt
2 cups chocolate almond milk
2 tsp. vanilla
1/2 tsp. almond extract
TIP: Ground flax seeds in a coffee grinder. I have one grinder for coffee and a separate one for seeds and spices.
Add 1/4 cup cold water to flax meal in a separate bowl and blend 2 -3 minutes until thickened and has the consistency of eggs.
TIP: Each 1/4 cup of flax seed mixture will replace one egg in baking.
Blend sugar, cocoa, cornstarch and salt in 2-quart sauce pan. Combine chocolate almond milk and the ground flax mixture; gradually stir into sugar mixture. Cook over medium heat, sirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add vanilla & almond extract. Pour into dessert dishes. Cool slightly and chill.
TIP: I noticed that this pudding thickened like pudding after being in the refrigerator.
From Dippy Blonde Weekly Tips
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