Dairy-Free Pudding

• 4 yellow zucchini squash, steamed and pureed 
• 4 cups filtered water
• 2 egg yolks
• 1 Tbsp. agar powder 
• 2 Tbsp. arrowroot
• 1/2 tsp. sea salt
• 2 TBS coconut oil or butter if tolerated
• 1 tsp. stevia 
• 4 TBS pure vanilla extract

In a saucepan dissolve agar and arrowroot powder in 2 cups water and cook on a low heat until the ingredients have dissolved

Add coconut oil/butter and whisked egg yolks slowly on low heat

Add sea salt, stevia and mix slowly whilst adding the remaining water and cook on low heat for about 12 mins or until smooth

Pour the mixture into a baking dish and place in the refrigerator until set 

Remove from the refrigerator and place in blender and blend until smooth

Now you can add the zucchini squash and vanilla extract and continue blending until creamy

Serve chilled with a sprinkle of cinnamon and nutmeg