Homemade Pistachio Pudding and Vanilla Wafers

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I have fond childhood memories of digging into a bowl of pistachio pudding accompanied by vanilla wafers. To me they make a perfect team. I recently set out to create a healthier homemade version of the dynamic duo. Needless to say it was a hit with both my daughters. I am not exaggerating when I say they licked their bowls clean. Literally licked clean. The best part, these recipes are easy to prepare.

Pistachio Pudding

0DV_6451Ingredients:

1/2 cup Pistachios, unsalted shelled

1/2 cup Cashews. raw

5 Dates, pitted (thawed to room temp if stored in fridge)

pinch Nutmeg

1 1/2 cups Coconut or Almond Milk

1 tbsp Chia Seeds

1/4 cup Spinach (fresh or frozen)

Soak the nuts in room temperature water for at least 30 minutes (up to overnight). Drain the nuts. Purée all of the ingredients together in a food processor or blender until thick and creamy. Store in an airtight container in the fridge for up to 3 days. Serve topped with a couple pistachio nuts. Makes about 5-6 servings.  A perfect sweet treat packed with nutrition and taste.

Vanilla Bean Wafers

0DV_6457Ingredients:

1 cup Flour

1/3 cup Honey

1 Vanilla Bean

1/2 tsp Baking Powder

1/4 tsp Salt

1 tbsp pure Vanilla (yep.. you read that correctly, 1 tbsp)

4 tbsp Coconut Oil, melted

2 Egg Yolks

Preheat the oven to 325 degrees (f). Line a baking sheet with parchment paper.  Sift the flour and set aside. Whisk together honey, baking powder, salt and vanilla till smooth. Cut open the vanilla bean and scrap out the tiny black specks and whisk into the mixture. Whisk in the coconut oil then the yolks till everything is well incorporated. Gently whisk in the flour till a soft dough is formed. Roll about a teaspoon sized ball and flatten for each wafer. Bake for 10-12 minutes. Allow to cool before serving. Store in an airtight container.  Makes about 30-40 wafers.

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Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out yummysprout.com. Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.

2 COMMENTS

  1. I just made the vanilla wafers and they are so easy and so good! I ran out of honey so I used
    1/3 cup organic cane sugar, used 1/2 cup unbleached white and 1/2 cup whole wheat pastry flour, and an extra teaspoon of vanilla extract in place the the vanilla bean. They worked out great!

    Thanks for a wonderful recipe and can’t wait to try the pudding.

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