I had to give up ice cream and cheese among many other delicious things when I learned I was lactose intolerant. I was bummed but a life without stomach aches was even worth giving up cheese fondue. My husband has always been able to eat everything. It was fun to cook for him because outside of mushrooms and maybe artichokes the sky was the limit. But now, with this new head ache diet he almost has had to give up more foods than I have. Its been two weeks though. Two whole weeks without a headache, and hubby is running every day. Headache free and getting healthy to boot. So I’m okay with the new cooking challenge and I think he’s even okay with giving up chocolate and peanut butter (though I know he misses them, deeply). I’ve tried to give him other goodness and sweetness to look forward to. These desserts certainly don’t help your waistline but they do seem to nip that sweet tooth in the bud.
Tapioca Pudding adapted from Tasty Yummies (the original is a vegan recipe — good for me, not for hubby)
2 cups milk, divided
1/3 cup tapioca pearls
1 cup heavy cream
1/4 cup maple syrup (or agave syrup – you could also use honey if you aren’t vegan)
1 teaspoon vanilla extract
1 teaspoon tapioca starch with 1 tablespoon water mixed in
1/4 teaspoon sea salt
In a large glass bowl, add the tapioca pearls and 1 cup of milk, stir then cover and chill in the refrigerator overnight (or at least 4 hours). When it has soak for at least 4 hours, add the additional milk and the chilled tapioca/milk mixture to a medium saucepan, over a medium heat. Once the pudding is boiling, pour in the heavy cream, vanilla and maple syrup. Cook for another 12 to 15 minutes, constantly stirring.
Finally, lower the heat and add in the tapioca starch mixture and salt, stirring and cooking for an additional 5 minutes. Cool in a glass bowl for at least an hour before serving. You can serve it a little warm or fully chilled.
Sunflower Seed Butter Fudge adapted from The Food Network
8 ounces unsalted butter, plus more for greasing pan
1 cup sunflower seed butter
1 teaspoon vanilla extract
1 pound powdered sugar
Combine the butter and sunflower seed butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the sunflower seed butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.