(Wheat-Free) Tastes Like Granny's Traditional Christmas Carrot Pudding
1/2 cup grapeseed oil
1/3 cup coconut oil
1 cup organic cane sugar
1 cup maple syrup
2 cups carrot, grated
2-1/2 cups potato, grated, divided (2 large russet)
1 cup almonds or pecans, chopped
1 cup dried cherries
1 cup dates, chopped
1 cup raisins
2/3 cup dried blueberries
2/3 cup currants
1-1/2 cups spelt flour
1/3 cup brown rice flour
1/3 cup garfava flour
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons potato starch
1 teaspoon xanthan gum
1. In a bowl, beat together the grapeseed oil, coconut oil, sugar, and maple syrup. Add carrots and 1-1/2 cups potato; mix well.
2. In another bowl, sprinkle nuts and fruit (cherries, dates, raisins, blueberries, and currants) with flour (spelt flour, brown rice flour, and garfava flour); add to mixture. Stir in spices (cinnamon, cloves, and nutmeg). Add to carrot-potato bowl and combine.
3. In a third bowl, dissolve baking soda, potato starch, and xanthan gum into remaining 1 cup potato then add to mixture. Add to carrot-flour mixture and stir to combine. Pour into greased mold.
4. Steam: Fill greased mold 2/3 full with mixture (it will expand) and fit with lid. Fill a large pot with with water and lower in mold - water should reach halfway up mold. Keep mold from bottom so water can circulate by placing canning rings in bottom of pot. Put on pot lid and boil water for 3 hours.
This recipe is LARGE. Extra pudding can be steamed the same way in a glass jar with lid.
*Substitutions:Garfava/Brown rice flour: Can replace with other flours or more spelt
Source of recipe: Experimentation! (With inspiration from Granny's recipe.)
SO HOW'D IT GO?
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