Let me start by saying these Gluten free Banana pudding cupcakes are the absolute bomb. These are going to be one of my favorite cupcakes to prepare at gatherings. I mean, who doesn’t like banana pudding? and on a cupcake form? Well I think that is just even better.

For this time around I used a vanilla gluten free mix but keep in mind you can use any type of vanilla cupcake recipe you may like. Next time I will use my own gluten free vanilla recipe for the cupcake batter. While this gluten free mix was great I found it a bit too sweet so less sugar would be ideal for me.

Also, I used tapioca pudding for the pudding part because it is the only pudding I could find that is natural and doesn’t contain tons of added chemicals and crap. Homemade pudding would be ideal, maybe next time.

Once the Gluten free Banana pudding cupcakes where done and cooled it was really easy to assemble them together. Just make sure that if you have any left over cupcakes you keep them in the refrigerator.

I have done the real banana pudding before and this recipe was also the bomb. Super simple to put together and extremely delicious. The second time I made it instead of just using heavy cream I used Greek yogurt. It was really good too, it just had a little tangy kick to it but if you find vanilla Greek yogurt I think that won’t give you the tangy kick as much.

There is not much I can say about these Gluten free Banana pudding cupcakes but that they were just the bomb. I hope you get to try them soon. If you do let me know how you liked them.

Enjoy!

Here you can see how I made the little indentations on each cupcake. Fill it in with a slice of banana and the vanilla pudding followed by the heavy cream and banana chip if using. These banana pudding cupcakes are the bomb so I hope you get to try them soon.

Gluten free Banana pudding cupcakes

Miryam's original recipe

Yield: 14-16 cupcakes

Total Time: 1 hour

Ingredients:

• 1 package gluten free vanilla cake mix
• 22 oz tapioca vanilla pudding, or any other vanilla pudding
• 2 cups heavy cream
• 1/4 cup maple syrup
• 1-2 bananas, sliced
• Dry bananas chips to decorate

Directions:

Preheat the oven to 350F. Line cupcake pan with cupcake liners and set aside.

In a large bowl mix in the eggs, oil and water (the gluten free mix will let you know how much). Add the gluten-free vanilla mix and combine. With a medium cookie scoop fill each cupcake liner 3/4 of the way and bake for about 25-30 minutes or until a tester comes out clean.

Immediately remove cupcakes from the pan and let them cool completely on a wire rack.

On the mean time, on a large bowl, with a hand mixer, whipped the heavy cream with the maple syrup.

To assemble the cupcakes, with a spoon or a knife cut the middle out of each cupcake leaving a border around the edge, just like in the picture. Place a banana slice in the hole followed by two tablespoon of vanilla pudding. Pipe the heavy cream on top and decorate it with a slice of banana. Repeat this method with all of the remaining cupcakes.

Store leftover cupcakes in the fridge.

Nutrition facts calculated based on the recipe giving 16 cupcakes.

The post Gluten free Banana pudding cupcakes appeared first on Eat Good 4 Life.

Banana pudding anyone? I think this is the best banana pudding I have ever had.

This recipe is inspired from a trip I took this summer to Magnolia bakery in New York City. While that banana pudding was pretty good I wanted to find a way to make it without the Jello pudding that is called for that recipe.

I also wanted to find a way to decrease the sweetness of it so I was fine without using the condense milk too. My banana pudding version turned out great.

I used Trader Joe’s brand of vanilla wafers which contain no high fructose corn syrup or trans fats, which are ingredients found in the normal brands used in this recipe.

I was really surprised at how easy and super tasty this desserts was. I think I didn’t make enough because it literally lasted not longer than 24 hours in my fridge. My brother who usually never eats desert did eat this banana pudding so that says a lot, or so I think :-)

I am beyond excited and thrilled to share this recipe with you all. I am not much of a pudding person but this by far I think is the best pudding I have ever made or ate.

One thing I must warn you is that this desert is by no mean light. Once in a while I will post something, well just, sinful. This banana pudding qualifies for it. This is not something I will eat every day but one in a blue moon I will allow us to have something of this nature, so go ahead and indulge. I know you are going to love it :-)

Enjoy!

These are the ingredients I used. I think the tapioca pudding was just fabulous. No condense milk or Jello in this recipe. It was just superb!!

Once you get everything in the bowl just mix it in with a spatula until combined. Just like in the pictures.

I really hope you get to try my version of this banana pudding. It is the bomb. I am actually about to make another batch because my husband and my brother pretty much had the most of it. I just love this simple and luscious dessert :-)

The best banana pudding ever!

Miryam original recipe

Yield: 8-9 servings

Total Time: 15 minutes

Ingredients:

• 2 cups heavy cream, or 1 cup HCream + 1 cup Greek Yogurt
• 3 large bananas, sliced
• 22 oz container tapioca pudding, buy it at your grocery store
• 2 tbsp maple syrup, I don't use any
• 8-9 oz vanilla wafers, I used Trader Joe's brand w/ no High fructose corn syrup or trans fats

Directions:

In a large bowl with a hand held mixer, whipped the heavy cream together with the maple syrup. About 2-3 minutes until soft peaks form.

On another large bowl add the tapioca pudding, 1/3 of the whipped heavy cream, half of the vanilla wafers broken into pieces and 2 of the sliced bananas. Combine with a spatula until mixed.

On any parfait glasses of your choice, place one vanilla wafer followed by the pudding mixture, 2 or 3 slices of banana and some  heavy cream. Repeat layers if your glass are tall enough and finish with heavy cream sprinkled with broken wafers over the top.

Refrigerate for at least 4 hours so that the wafers soften.

Alternatively you can use a large ceramic or glass trifle dish and make a big version of it.

Recipe inspired from the Magnolia Bakery Recipe

Nutrition facts calculated based on the recipe giving 8 servings.

The post The best banana pudding ever appeared first on Eat Good 4 Life.

Let’s start by saying that I was extremely skeptical about making and trying this hocolate and peanut butter chia breakfast pudding.

I mean, I have had Chia seeds before in plenty of things but not by themselves. While making this, I even thought of mixing in some rolled oats because I thought I might not like it. I am glad I didn’t add them in. I think the fact that I tried them by themselves was key because I really loved this Chia pudding.

I also made an organic mixed berry version two days after I made the chocolate and peanut butter kind, however, I still liked the chocolate one way better. I don’t know why, but I did.

Some important info to know about Chia seeds. They slow digestion and sustain balanced blood sugar levels, which can be helpful in preventing or controlling Diabetes. Chia seeds have two times the protein of any other seed or grain, the amount of potassium as bananas, and three times the reported antioxidant strength of blueberries, as well as much more iron than spinach. So there, GO AND GET SOME CHIA SEEDS NOW :-)

For this type of Chia pudding, I kind of made it on the thick side, like a pudding type of consistency, however, you can add more milk if you like. The measurements are just a guidance. This is not baking so you can even add any other toppings and mix ins of your choice like shredded coconut.

Next week I will post just savory dishes. I will try really hard to stick with them but you know me, I just have a very sweet tooth and tend to gravitate to sweet things.

On another note, for my fellow blogger friends I wanted to let you know that I have incorporated an affiliate program for selling my e-books. Click on the following sign-up link, Join Eat Good 4 Life Affiliate Program and obtain 50% of the sale. You will be able to get half of the amount of the sale so if you are up for it, easy money that is, here are some instructions on how to do so.

Anyhow, I hope you like this recipe.

Stay safe and enjoy!

This pudding is something that I am going to making for time to come. I am so glad that I finally tried it. What a keeper breakfast recipe!

Chocolate and peanut butter chia breakfast pudding

Miryam's original recipe

Yield: 3-4 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 1/2 cup organic peanut butter
• 6 oz Chia seeds
• 2-3 cups almond milk
• 1/4 cup cocoa powder
• 3 Tbsp maple syrup

Directions:

Mix all of the ingredients in a large bowl and refrigerate covered overnight. Serve the next morning. You may add more milk if you like.

Nutrition facts calculated based on the recipe giving 4 servings

The post Chocolate and peanut butter chia breakfast pudding appeared first on Eat Good 4 Life.

Holly molly…….this is just to die for….. you really have to try this dark chocolate pudding.

I actually dislike regular pudding. I have never tried a pudding that I have liked because normally people make it with eggs (which I don’t like) or maybe because they just prepare it from a box, which by the way, I think it tastes just awful!

I was a little bit skeptical using avocados to make pudding but I knew I had to at least give it a go. I do like avocados, and since they are very nutritious I thought this could be a good idea. I just found avocados to be a bit strange when used for something sweet, that’s all :-)

Anyhow, I am really glad I tried it. It is not going to be the last time I actually make this chocolate pudding. Not only it is super easy to put together, but it is healthy and super good for you. My kids really loved it (in spite of the triple sec…..the alcohol flavor was very subtle though)

I got inspired by two of my favorite blogs, food doodles and texanering baking. Go on over and take a look what they did. They also have very beautiful pictures and superb recipes so browse around for a while.

I used dark chocolate cocoa because dark chocolate has healthier properties, like antioxidants but you can use regular cocoa powder if you like. I think next time I make this  chocolate pudding I will make it raspberry flavor :-)

You really need to try this. If you do, let me know….I hope you enjoy it as much as we did.

Enjoy!!

I used the zest of organic oranges. You don’t need the nasty pesticide residue in your pudding!!

Dark chocolate and orange avocado pudding

Yield: 2-3 servings

Ingredients:

3 ripe avocados
1/4 cup honey, more or less if you like, you can also use unrefined sugar if you prefer
3 tablespoons dark cocoa powder
zest of two organic oranges
Juice of two oranges, you can use more if you like
2-3 tablespoons triple sec or Cointreau, optional
2 teaspoons real orange extract, optional

Directions:

Place all of the ingredients in a food processor and blend until well incorporated.

Refrigerated for 2 hours or so before serving.

Adapted and inspired from food doodles and texanering baking

Nutrition facts are based on the recipe yielding 3 servings. Sugars can be decreased if adding less honey, for example 3 tablespoons will decrease the sugar content to 29g rather than 35g.

The post Dark chocolate and orange avocado pudding appeared first on Eat Good 4 Life.