Almond Butter Chocolate Rice Pudding

almond butter chocolate rice pudding recipe


Pudding isn’t just for kids I say, it’s for grown ups!

Almond Butter Chocolate Rice Pudding

Ingredients
  

  • 2 cups cooked and cooled leftover rice
  • 3 cups milk
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1/2 tsp ground nutmeg
  • 1 large egg
  • 1/2 cup Almond Butter
  • 3 tbsp good quality dark chocolate cocoa powder

Instructions
 

  • In a medium saucepan on low heat combine the rice, milk, sugar, vanilla and nutmeg.
  • Stir and increase heat to medium for 8-10 minutes stirring often.
  • Turn heat to low.
  • In a small bowl whisk the egg.
  • Add a bit of hot rice mixture to egg and stir.
  • Add a bit more of the hot liquid and stir.
  • Add the warmed egg mixture into the saucepan and whisk well.
  • Increase heat to medium and continue cooking for 5 minutes.
  • Turn heat to low and simmer for 10 minutes.
  • Add the cocoa powder to the hot rice mixture and stir well.
  • Continue cooking on low heat for another 10 minutes.
  • Add the almond butter and stir well.
  • Turn off heat.
  • Serve pudding warm but I also liked it cold with a bit of fresh whipping cream poured over top.
  • Enjoy!
Tried this recipe?Let us know how it was!
almond butter chocolate rice pudding recipe

Gluten Free Rice, Lentil and Quinoa Salad

gluten free dairy free rice lentil quinoa salad recipe
I like salads!
In fact I could eat salads almost every meal, well, not for breakfast normally but definitely for lunch and supper. (I even have my 27 favorite salads available in my cookbook.)
I really like salads that will last in the refrigerator for a couple of days too and how I normally do that is by putting them in canning jars.
You can fill them to the right portion size that you want, put the lid on and grab and go.
Basically just give the jar a bit of a shake and it is a good as when you made it.
This is one of those salads.
This salad would be great for a bbq or picnic in the summer too.
No mayo or dairy ingredients that you have to worry about in the summer heat.
Barbecue up some chicken breasts or steaks and all you really need is this salad to go with it.

Gluten Free Rice, Lentil and Quinoa Salad

Ingredients
  

  • 1 cup cooked and cooled black or wild rice
  • 1 cup cooked and cooled quinoa
  • 1 cup cooked and cooled green lentils
  • 1/2 cup cooked and cooled edamame
  • 2 green onions, finely chopped
  • 2 cups baby kale or spinach finely chopped
  • 2 tbsp raw sunflower seeds, lightly toasted
  • 1 tbsp raw pumpkin seeds, lightly toasted
  • wedges of limes to serve
  • Dressing:
  • 1/2 small red chile pepper, seeds removed
  • 1/2 jalapeño, seeds removed
  • 2 cloves of garlic
  • 2 tsp minced ginger
  • 1/2 cup fresh lime juice
  • 2 tbsp sesame oil
  • 4 tbsp fish sauce

Instructions
 

  • Chop the red chile pepper and jalapeño into smaller pieces.
  • Add this to a mini food processor and pulse until peppers are finely crushed.
  • Add the rest of the dressing ingredients and pulse until dressing is smooth.
  • In a large bowl combine all the salad ingredients except the lime wedges.
  • Pour the dressing over the salad and stir.
  • Spoon salad into small jars.
  • Place lids on jars and place in refrigerator.
  • This salad will last 3-4 days in the fridge.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free rice lentil quinoa salad recipe
gluten free dairy free rice lentil quinoa salad recipe