Hi everyone! I was just playing piano, cleaning the kitchen from supper, and answering a lot of kid-questions while tapping out some thoughts here. My husband, Steve, is outside moving some rather huge stones around to make steps ascending our big hill. That man loves stones. Seriously, he's like a kid having fun when he's got a big yard project underway. On to the topic at hand ...In most recipes which call for refined white sugar, be encouraged that it's pretty easy to substitute smaller quantities of stevia, agave nectar, or maple syrup with great results. For example, this simple pudding (recipe below) has amazingly complimentary flavors on your tongue with it's creamy start and maple syrup finish. Try it and let me know how you like it! Tapioca is a starch extracted from the root of the plant species Manihot esculenta. This species, native to the Amazon (e.g Brazil), and it is gluten-free and almost protein-free.
Tapioca pudding - also called "Maple Tapioca Pudding"
Exceptionally tasty full-bodied sugar-free pudding!
1 c. maple syrup
4 c. milk
1/4 tsp. salt
1/2 c. tapioca pearls
Beat eggs and add rest of ingredients in heavy saucepan. Cook until thick, stirring almost constantly. Optional: top with real whipped cream.