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Butterscotch Pudding

Butterscotch Pudding

3 cups carrots, cooked (about 4 medium carrots)
2-1/2 cups dairy-free milk
1 cup maple syrup
1/2 cup cornstarch
1/4 cup sucanat
1 Tb vanilla
1 tsp maple extract
3/4 tsp salt

Blend all ingredients together (add more milk if necessary).  Pout into saucepan, heat up and stir constantly until it thickens.  Serve warm or pour into individual dishes and cool for a dessert dish.