Persimmon Pudding

Many of you landing on this page today are probably looking for our gluten free version of the Finnish Pulla. Time just did not allow us to develop yet another yeast-based bread recipe. We hope to deliver this sometime in the new year. After reading about this recipe, we thought it was somewhat similar to a traditional challah bread, which is doable gluten free, but probably not in a ring shape. Braiding anything gluten free, without the excess use of starch, while still having it turn out light and fluffy, can prove to be very challenging. But enough said. Continue reading

Raw Banana Chocolate Pudding

For many people, pudding is a favorite dessert and invokes fond childhood memories. The traditional version, however, is laced with gluten, white sugar, and also generally requires the addition of milk and eggs. That is why we are especially fond of this variety, since it is made with fresh raw ingredients,  and (drum roll, please!) does not require any flour, eggs or dairy, and even more importantly, does not entail heating up the kitchen on a very hot day.

The quickest and easiest way is to make this in a food processor, or blender. You will need the following ingredients (to serve 3-4 people):

Raw Banana Chocolate Pudding

  • 8 fully ripe, organic bananas
  • 3 Tbsp. raw cacao
  • 4 Tbsp. raw honey
  • Organic raspberries for decoration

Peel the bananas and place them in your food processor, then add the cacao and honey. Because of the natural sweetness of bananas, this pudding does not require the addition of sugar, but because we used raw cacao, we have added a little extra honey to suit most  taste buds. If you use regular chocolate powder, you may want to decrease the amount of honey. Feel free and adapt the recipe to suit your taste. Blend until smooth. Fill your favorite dessert bowls and top with raspberries, or any other berry or fruit of your choice. You can enjoy this dessert immediately, or chill it in the refrigerator for at least 30 minutes, and enjoy it cold.