Dessert recipes are my favorite food to make allergy friendly and I love pudding recipes!
As far as dessert recipes go pudding is a healthier alternative to brownies, cookies or cake which I also enjoy however this is a delicious healthy recipe.
This pudding is a sugar free recipe; I felt that the combination of carrot, banana and the vanilla rice milk had enough sweet to omit the need for any sugar.
I have been experimenting with adding fruits and vegetables into my pudding.
Of course I still want it to taste like dessert; however this is a great way to sneak in some fruits and veggies into your day.
With the combination of carrot and banana you are getting B-carotene, antioxidants, vitamin B and C, manganese, potassium and more.
Due to my nephew’s milk allergy we avoid dairy.
Rice milk is our milk substitute and my preference as the consistency is similar to regular milk and works well in pudding recipes.
Ingredients for This Delicious Banana Carrot Pudding
Pre-heat the oven to 350
Place the cleaned carrots (top cut off) along with the banana (still in skin) into foil and place into the oven. Bake for 15-20 minutes. Carrot will be soft when done.
Allow to cool for 5-10 mins.
Add into a blender the roasted carrot, banana (peel removed), ginger, cinnamon, nutmeg and milk (if you have a small blender you can reserve 2 cups of milk for heating).
Blend all ingredients until smooth and creamy.
Pour blended mixture in sauce pan (add remaining milk if you didn’t add it all into the blender), add tapioca flour and stir until dissolved with a whisk.
Stir occasionally while heating pudding mixture on medium high heat. Bring pudding to a boil (approx. 5 mins). Allow to cool for 5 mins, stirring occasionally to prevent pudding skin.
Pour into serving dishes and enjoy (serves 4).