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my favourite snack
I just posted the following in a comment on ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lifeofglamour's other blog, and thought I would echo it here so that I can find it again if needed. The post to which I was replying was asking for suggestions for ways to increase the amount of protein in one's diet without also adding too many calories, which topic totally effected how I wrote up the recipe.
When I describe this as "favourite", I confess that it means that I have been making it pretty much daily lately. I used to make the version using cow's milk instead of water, but a recent post byaryanhwy prompted me to try it with almond milk instead, and then I skipped the part about making the almond milk in advance--just putting the finely ground almonds into the water is enough to letting it form almond milk as the pudding cooks, and I am really happy with how it works.
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Lately my favourite protein-rich snack is "Instant pudding in a mug":
1 heaping tablespoon of corn starch (or rice flour, or oat flour, or other starch)
1 heaping tablespoon of almond flour (I suppose other nut flours would work instead)
1 cup of water
Combine them all in a large mug or soup bowl (make certain that the liquid does not fill more than half of the bowl!). It is a good idea to stir in only a little of the water at first to moisten the flour so that it doesn't get lumpy, then add the rest.
Put it in the microwave on high for 30 to 40 seconds, stir and return to the microwave for another 30 to 40 seconds. Repeat until the mixture boils and thickens (usually within 2 to 3 minutes total). After the mixture starts to get hot it is important to keep an eye on it, as it can, and will, boil over the side of the bowl if left unattended.
When it is cooked I usually add a teaspoon of salted butter for extra richness, but one could just add instead a dash of salt if one wants to keep calories down or has issues with dairy.
I like to eat it hot on a cold day, but it is even better made in advance and chilled. It can be enjoyed as is, or stir in a handful of frozen (or fresh) berries.
I find this recipe to be a good way to take a reasonable sized serving of almonds and make it take more space, so that one's mouth actually has time to enjoy eating it and thus one has a chance to feel satisfied.
Note: the recipe is not missing anything--I really don't put sugar into my instant pudding in a mug, even though most similar recipes on line suggest that one needs at least as much sugar as starch--I tried the sweet version, and it simply doesn't taste as good to me as the plain version.
For more flavour and richness one can replace all or part of the water with milk--you choose the balance point between adding yet more protein to your snack and keeping extra calories out.
***********************
lifeofglamour's other blog, and thought I would echo it here so that I can find it again if needed. The post to which I was replying was asking for suggestions for ways to increase the amount of protein in one's diet without also adding too many calories, which topic totally effected how I wrote up the recipe. When I describe this as "favourite", I confess that it means that I have been making it pretty much daily lately. I used to make the version using cow's milk instead of water, but a recent post by
aryanhwy prompted me to try it with almond milk instead, and then I skipped the part about making the almond milk in advance--just putting the finely ground almonds into the water is enough to letting it form almond milk as the pudding cooks, and I am really happy with how it works.********************************
Lately my favourite protein-rich snack is "Instant pudding in a mug":
1 heaping tablespoon of corn starch (or rice flour, or oat flour, or other starch)
1 heaping tablespoon of almond flour (I suppose other nut flours would work instead)
1 cup of water
Combine them all in a large mug or soup bowl (make certain that the liquid does not fill more than half of the bowl!). It is a good idea to stir in only a little of the water at first to moisten the flour so that it doesn't get lumpy, then add the rest.
Put it in the microwave on high for 30 to 40 seconds, stir and return to the microwave for another 30 to 40 seconds. Repeat until the mixture boils and thickens (usually within 2 to 3 minutes total). After the mixture starts to get hot it is important to keep an eye on it, as it can, and will, boil over the side of the bowl if left unattended.
When it is cooked I usually add a teaspoon of salted butter for extra richness, but one could just add instead a dash of salt if one wants to keep calories down or has issues with dairy.
I like to eat it hot on a cold day, but it is even better made in advance and chilled. It can be enjoyed as is, or stir in a handful of frozen (or fresh) berries.
I find this recipe to be a good way to take a reasonable sized serving of almonds and make it take more space, so that one's mouth actually has time to enjoy eating it and thus one has a chance to feel satisfied.
Note: the recipe is not missing anything--I really don't put sugar into my instant pudding in a mug, even though most similar recipes on line suggest that one needs at least as much sugar as starch--I tried the sweet version, and it simply doesn't taste as good to me as the plain version.
For more flavour and richness one can replace all or part of the water with milk--you choose the balance point between adding yet more protein to your snack and keeping extra calories out.
***********************
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