Last year I won a copy of Amy Green‘s cookbook, Simply Sugar and Gluten-Free in a giveaway that was hosted by Alta of Tasty Eats at Home. As I’ve shared and mentioned before here, I first met Amy when she was the hostess of the virtual recipe round-up Go Ahead Honey, It’s Gluten-Free! and later, as we got to know each other better, she invited me to guest post on her blog. Coincidentally enough, I’ll be sharing a recipe next Monday as part of the launch of a new website she and Maggie (She Let Them Eat Cake) have started called Balanced Platter.
This vanilla pudding, and its chocolate variation, is a simple and effortless recipe that you can easily pull together with few ingredients, most likely already in your fridge or pantry. As there are no eggs used, it’s also vegan. (Honey is used, whether or not it is vegan is a topic of debate, although you can use any sweetener of your choice and that you feel comfy with.)