Ever been invited to a dinner party where the number of dietary restrictions almost outnumbers the number of guests? Lactose intolerance? No ice cream. Gluten free? No pizza, no bruschetta, no lasagna. Vegan? No eggs, no cheese, no… honey?!
“Tapioca is made from the starch of the cassava plant. This gluten free option is mainly comprised of carbohydrates and does offer a small amount of iron.”
For most a tofu salad would seem like a safe option (except of course if there is a Paleo in the room). But I would say the safest (and yummiest) option would be to bring a dessert. Tapioca offers a nice low calorie dessert after a heavy meal. The infusion of your favourite masala chai tea makes this dish a winner. Simple to make, it also ticks all the boxes – lactose free, gluten free and vegan… hey even a Paleo might be able to eat it! For another variation see Chia Seed and Wild Rice Pudding with Maple Syrup and Almonds which uses chia seeds in place of tapioca.
This Recipe Redux challenge was to create a healthy recipe using tea. My favourite homemade Masala Chai Tea Recipe can be seen here, but some pre-prepared tea is always nice to have on hand. Is it important to spend the extra $$ for fair trade? Yes. Read why on my Berry Cucumber Iced Tea post.
Recipe for Chai Tea Infused Tapioca Pudding
Recipe by: Rachel
Prep Time: 12-24 hours soaking
Cook Time: 30 minutes
Ingredients for Chai Tea Infused Tapioca Pudding
1 cup whole tapioca pearls (not the quick cooking)
1 tsp of your favourite fair trade masala chai tea
1 cup water, boiled
3″ chunk of ginger
3 cups organic vanilla flavoured soy or almond milk*
3-4 tbsp. raw honey** or pure maple syrup
1/4 tsp sea salt
1/4 tsp cinnamon
*if using a plain milk or milk alternative add 1/2 tsp of vanilla to the pudding once it has finished cooking
**honey is not suitable for a vegan diet
Method for Chai Tea Infused Tapioca Pudding
Soak the tapioca pearls overnight, covered with at least 3 inches of cold water.
To make the pudding first seep the tea in 1 cup of boiled water. Black tea usually needs about 2 minutes to seep. Strain and discard the tea leaves, preserving the tea.
Combine the tea, milk and ginger in a saucepan and bring to a boil. Lower the heat to medium, add honey or maple syrup and stir to combine.
Strain the tapioca pearls, discarding the water. Add the tapioca pearls, salt and cinnamon to the milk mixture. Let simmer for 20-25 minutes or until tapioca is tender. Stir regularly.
Once the pudding has finished cooking let sit for at least 15 minutes to cool. Remove the ginger and enjoy.
Nutrition Information for Chai Tea Infused Tapioca Pudding
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