Tapioca Pudding

3 cups whole milk
1/2 cup quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract

Directions

1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Chocolate Avocado Pudding

4 avocados
24 dates
8 T cocoa
1 t vanilla
drizzle of water
I added 1/2 can unsweetened coconut cream. 

Mix in food processor.  I tried to do 2 avocados first and there wasn't enough to mix it evenly.

Quinoa Tortillas

Going to try these soon:

Ingredients

• 2 cups toasted quinoa flour
• 1/2 cup millet flour
• 1 1/2 cups water
• Pinch of salt
• 1 teaspoon oil + more for cooking (optional)

Instructions

1. Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.
2. Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.
3. Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip an cook for another 1 - 2 minutes.
4. Repeat until no more dough remains.