Vegan, Gluten-Free, Soy-Free | Cherry & Chocolate Pudding

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My effort to create and search for new recipes, in the recent past, has been at an all-time high. Now I look not just for dairy-free food, but those that are gluten-free as well. A few friends suggested I look out for certain pre-packaged food that is marked gluten-free and dairy free. I tried some of them, but was discouraged by the shelf life some of these ‘goodies’ have. It just went to show that there is possibly something in there that is extending the life of the product way beyond its natural life span.

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I have given up since on store-bought foods that cater to some one like myself ( that has with food related allergies) and have been working on creating and trying out recipes that I can use with things in my pantry (which is going through a complete makeover in an effort to accommodate more gluten-free ingredients).

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While clearing the refrigerator, I found a small bag of bing cherries that got lost amongst all the other produce.  These were purchased fresh 4 days ago and still looked edible and juicy.  There were not enough for the three of us, so I decided to use it to make a dessert that’s super simple, quick and free from gluten, dairy, eggs and soy.

It sure was a perfect experiment for my new adventure with food!

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We believe in food in its naturally occurring form with minimal or very little processing. In short, I am on a hunt for naturally gluten-free and dairy free food and this chocolate pudding has kick started that effort.

So, here’s to a delicious dessert that everyone (and not just folks with food restrictions like me) can enjoy!


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This photography goes to Exercises In Food Photography #4 : Feature Just One Ingredient!  hosted by Aparna @ My Diverse Kitchen.

For the shot, I used natural light coming in from the left and a view at a 45 degree angle. To break the monotony of the dark background and wine colored cherries, I used a piece of burlap cloth and the ceramic crate as props.

Exif Info: ISO 100, 1/125, f/1.8