Monday, March 12, 2012

Vegan Creme Brulee

HEALTHY DECADENCE




  • 1 13.5 ounce can coconut milk
  • 4 Tablespoons + 1 ½ teaspoons tapioca starch  (I used potato starch )
  • ¼ cup + 2 Tablespoons granulated sugar
  • Pinch of Sea Salt
  • 1 ½ teaspoons pure vanilla extract
  • ¼ cup + 2 Tablespoons vegan milk of choice
  • 3 Tablespoon light brown sugar
  • 4 Tablespoons vanilla sugar (or ¼ cup granulated sugar mixed with ¼ teaspoon vanilla powder, or just plain old granulated sugar


    • See original site for details on recipe instructions.    http://wholelivingdaily.wholeliving.com/2010/08/vegan-and-soy-free-creme-brulee-food-allergy-recipe-challenge-14.html

    Enjoy!



    This post is linked to Allergy Free Wednesdays
    and  http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-030612
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    3 comments:

    1. LauraMonday, 19 March, 2012

      My family adores creme brulee. This looks like such a delicious dessert. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

      Be Well!

      ReplyDelete
      Replies
      1. Angela @ Canned TimeMonday, 19 March, 2012

        So glad you liked it Laura ;-) its actually easier to make this kind than the traditional! Thanks

        Delete
    2. Nancy @Real Food, Allergy FreeTuesday, 20 March, 2012

      Hi Angela,
      I just wanted to let you know I featured this recipe as an allergy free favorite. I hope you'll share some more of your goodies this week. http://www.realfoodallergyfree.com/category/allergy-free-wednesdays/

      ReplyDelete

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