Posted in Sharing Recipes
Good morning my friends! I hope you have had a beautiful weekend on your homesteads. I wanted to come to you this morning with a recipe I made this past week and it is just totally yummy, I know you will enjoy.It comes from the cookbook/nutrition book Nourishing Traditions a fantastic book for those of us who want to cut out processed foods and refined sugar.
Tapioca Pudding
1 cup medium or small pearl tapioca
4 cups whole milk
3 eggs, separated, at room temperature
1/2 tsp sea salt
3/4 cup sucanat
grated rind of 1 lemon
pinch of sea salt
Soak tapioca in milk overnight in the refrigerator. In a separate bowl, blend egg yolks, salt, sucanat and lemon rind. Cook tapioca about 45 minutes in a double boiler over simmering water until very thick, stirring almost constantly with a whisk toward the end of thickening. Add a spoonful of hot tapioca to egg yolk mixture and then add warmed egg yolk mixture to the tapioca. Cook about 5 minutes more over simmering water, stirring constantly. Beat egg whites with sea salt until softly stiff and fold into tapioca mixture. Serve well chilled.
From my Homestead to yours!
~Chas
Senior Editor Homesteadblogger.com
My Cup Runneth Over at Heritage Acres Farm
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