That looks lovely. Unfortunately I can't do wheat or refined sugar unless I want to be dealing with migraines. I'm already wondering if I can adapt it as I make a chocolate pudding that mainly egg based. 😁
Hello @minismallholding. Yes, you can adjust it to omit the flower. That way, you'll have a consistency of a thin custard. That's the way I used to prepare it for my family with just the egg yolks. But the sugar content was high. I could have used the boxed instant pudding version, but it tastes pasty like a box. My family prefers homemade.
I understand about the wheat and refined sugar. My daughter recommended next time I use instead of:
Flour. Use almond flour. She also told me about oat flour and buckwheat flour (odd name not to contain wheat). These alternatives offer different flavors and textures. She uses the gluten-free brands from Krusteaz and Bob's Red Mill.
Refined sugar. Use honey, maple syrup (my favorite), and coconut sugar (which resembles brown sugar and the lest favorite option).
Thanks so much for your visit and input. I appreciate your support. Take care and have a nice rest of your week.
!LADY
!DUO
Yes, I mostly use honey if I need sweetener. I love maple syrup, but it's so expensive here!
