Cherry Almond Vanilla Granola

Homemade granola makes me so happy. It’s so easy and fast and sounds impressive, but is a super quick thing to throw together and munch on all week long.

Vanilla Cherry Almond Granola. Vegan && Gluten-free

I would categorize granola as something that definitely is worth making at home. There are certain things I think are definitely easier to buy. An example of this would be hummus and almond butter. I try my best, but I can never get the texture as good as the ones from Trader Joe’s. I’ll keep working on this. In the meantime, I’ll keep cranking out granolas by hand, whether they be of the Puppy Chow variety, Nutty Gingerbread Granola, or Carrot Cake Granola. Or, in this case, Cherry Almond Vanilla Granola:

Vanilla Cherry Almond Granola. Vegan & Gluten-free!

But homemade granola is noticeably better than store-bought. First off, it just tastes so darn fresh and wonderful. It’s also easy to customize. I like that I can add a boatload of nuts because I like a  boatload of nuts in my granola. I can also make it extra-cinnamony and not-too-sweet. And it’s wonderful and perfect and has a magnificent crunch and makes the house (or studio apartment) smell absolutely wonderful. It’s actually a staple of mine to snack on and keep around the house, which is why when the Recipe Redux challenge for May was to share a DIY household kitchen staple, I knew I had to share a recipe for granola. Easy to make, more than worth the effort, and always a delightful snack to have on hand. Yums.

Vanilla Cherry Almond Granola. Vegan and Gluten-free

Today I was running very low on maple syrup because my mom used like, all of mine without my knowledge. I try to remind myself that she paid for my food for 18 years of me growing which couldn’t have been cheap. But then I’m usually still sad because I am emotionally attached to all of my foods. Regardless, I ended up trying to use applesauce to replace some of the syrup. I actaully really liked the result. It gives it a nice texture and good clump-age (sounds sexy, right?) and acts as a wonderful binder without giving too much sweetness to the stuff. I’d do it again.

Vanilla Cherry Almond Granola. Vegan and Gluten-free!

So in a way it ended up being a good thing that I was low on maple syrup. Except then I ended up at Trader Joe’s on an off day (again) which is getting embarrassing. Sometimes a girl just needs to get her homemade granola fix.

Vanilla Cherry Almond Granola. Vegan && Gluten-free

So here we go with this Cherry Almond Vanilla Granola. It’s a great combination of flavors. I really love almonds and cherries and they pair together quite well. Vanilla adds a warmth and sweetness to tie it all together.

Prep Time: 10 minutes
Bake Time: 30 minutes
Level: Easy

makes about 4 cups granola

Ingredients:

  • 3 cups rolled oats
  • 1 cups almonds  (I used slivered, because it was what I had, but you can use whatever)
  • 1/2 cup dried cherries
  • 1/2 cup shredded coconut (optional)
  • 2 tablespoons coconut oil, melted
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup brown sugar
  • 1/2 cup apple sauce
  • 1/4 cup maple syrup (can sub honey)
  • 1/2 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, combine oats, optional coconut shreds, and salt. Mix well.

3. In a small bowl, combine coconut oil, apple sauce, brown sugar, vanilla and maple syrup. Mix well.

4. Pour wet mixture over dry mixture and mix until well combine. The oats should all be a little wet. Transfer to a parchment-lined or nonstick baking sheet. Place into the oven for 30-35 minutes until nuts and oats have browned. Add cherries and almonds about 15 minutes into baking and mix well (this is optional, if desired you can add them from the get-go, I just prefer my nuts and dried cherries a little less toasted, especially if the nuts are slivered, but you can easily add them before baking). When it is done, it will still be sticky. Take it out of the oven anyways. It will harden as it cools. Enjoy 🙂

Vanilla Cherry Almond Granola. Vegan & Gluten-free!

For more DIY Kitchen Staples from fellow Recipe Redux members, click around below:

3 Ingredient Healthy Banana Cream Pudding

Pudding was one of my favorite things to eat growing up. I remember downing 4-packs of chocolate pudding in one sitting like it was no big deal. I’d also like to clarify that I can still do that. Yes, I’m a totally sophisticated adult now, but my admiration for all things pudding has never ceased.

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And really, who doesn’t love pudding? It’s creamy. It’s sweet. It’s reminiscent of childhood afternoons and school lunches. *~*sigh*~* If only all things in life could be as perfect as the humble food that is pudding.

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Anyways, I was inspired by the #madewithchobani campaign to participate in using Chobani in a recipe!  There are a million things you can do with yogurt, in snacking, breakfast, sweet and savory cooking, and the possibilities are truly endless. At first I was overwhelmed by all the different directions I could go! And then, last weekend, I popped into Magnolia Bakery in the West Village and was greeted by all those lovely pots of their famous banana pudding.

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Have you ever had Magnolia’s banana pudding? It’s ridiculous. I never thought I would like banana pudding, but this banana pudding changed me. Unfortunately, that pudding is both too expensive and too rich to enjoy on a daily basis. It’s also not available in most part of the country.

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But then, it hit me: I could re-create it at home! And make it light and nutritious enough to enjoy as an everyday snack. So I made a quick, 3-ingredient version, free from heavy cream, whole milk, boxed pudding mix (which I mean really, who even knows what’s in that stuff), and full of simply, natural things that still taste delicious. Vanilla Greek Yogurt really worked well in place of pudding, as it has a similar flavor and mouthfeel, and absorbed nicely into the vanilla wafers, giving you all that satisfying gooey-crunchy textural contrast of a rich banana cream pudding. MmMmM my mouth is watering just thinking about it (Lucky for me, I have some leftover in my fridge…)

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This is literally the easiest thing EVER to make. It’s three ingredients (four if you add a dollop of whipped cream ;-)) and takes less than five minutes to make. It’s sweet and satisfying without feeling super junky, and it can be eaten for breakfast, a snack, or dessert. It will also keep you full and happy for quite a little while without making you feel gross.

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I pureed a ripe banana into the yogurt for a little bit of extra banana-i-ness. I dug this. But if you’d like, you can skip this step. You can also customize this simple recipe in a few other ways. For example, I used vanilla yogurt, but thought Coconut would work wonderfully as well. You can also play with the wafers – subbing graham crackers or any crunchy, sweet, cookie-like cracker would mimic the same effect. Natural animal crackers would also be delicious, not to mention adorable. It’s all up to you! Enjoy and happy pudding eating :-).

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Prep Time: 5 minutes

Cook Time: 0 minutes

Level: Easy

Serves: 2

Ingredients:

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Directions:

1. Empty yogurt containers into a food processor or blender and add one sliced banana. Puree until smooth.

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2. Slice another banana or two (depending on how many banana slices you like).

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3. In a glass, bowl, or parfait dish, layer a few heaping spoonfuls of yogurt/banana blend to cover the bottom of your dish. Top with a layer of vanilla wafers or graham crackers. Top that layer with a layer of yogurt/banana blend. Next, add a layer of sliced bananas, and cover those with another layer of yogurt. Repeat until you have a full glass of deliciousness. Garnish with whipped cream if desired and EAT ! 😀

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Salted Maple Vanilla Cashew Coconut Butter

….the name says it all. Basically everything luscious and wonderful all in one glorious place: a homemade jar of nut butter and very soon your mouth.

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Cashews have been my thing lately. Well, truly, they’ve always been up there on my top 5 fav nuts (along with walnut, pecans, pistachios, almonds, peanuts) for snacking and as a flavoring agent, but lately I’ve recently discovered just how ridiculously versatile they are from a culinary prospective. I’m very excited to start using them in new ways ~ ! Unfortunately for me, my pantry/fridge are almond empty and so I couldn’t make several of the things I’ve been itchin’ to try. So I took what I had once again, and created this concoction.

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The name makes it sound all fancy-smancy because I used the word “salted” but really this is a pretty basic nut butter. I made cashew butter, and instead of adding vegetable oil for viscosity the way many peanut butter recipes call for, I added coconut oil for smoothness, and for the additional flavor and nutritional boost. I thought vanilla would compliment the *~*tropical*~* flavors nicely, and decided to go with maple syrup for a touch of sweetness instead of sugar, and added salt because I really love a good sea salt. (I’m all about the pink Himalayan, hbu?). All of these flavors together was like a really great group bonding session. Everyone brought out the best in one another, and the result was a mild, smooth, sweet-salty, rich nutty delight, with a coconut after-kick.

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Homemade nut butters are fun and truly not very complicated to make. I like them because you can personalize them to your own tastes (I like things crunchy and a little bit salty, and not too sweet) but you can tweak them however you please and see exactly what goes in them (no hydrogenated palm kernel oil for me plz!). All you need is a few basic ingredients, a food processor or blender, and like 10 minutes. 60-80 if you’re highly distractible and have needy dogs and want to take photos for your blog and are having hopeful breakthroughs in what you should do with your life, like I did. Hello friends, I’m crazy.

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Anyways, I’d like to warn you: this stuff is addictive. I made it a lil crunchy because that’s my style. If you ask me, when it comes to nut butters once you go crunchy you never go back. This particular nut butt is absolutely magnificent on top of toast and bananas and on toast between bananas and smeared on chunks of chocolate or with pretzels or crackers or straight from the jar on a spoon or on my fingers (let’s be honest). No matter how you consume it, it’s pretty wonderful. It shall take you from the humid tropics of your backyard in Wisconsin or your tiny studio East Village apartment to a warm yet breezy climate controlled beach in the middle of paradise. Get out the drink umbrellas for your smoothies, children, today’s gonna be a good day 8-).

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Prep Time: 10 minutes

Cook Time: 0 minutes

Level: Easy

Ingredients:

  • 2 cups raw cashews
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 tablespoon maple syrup (optional)

Directions:

1. Place raw cashews in a food processor or blender. Grind until a fine powder forms.

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2. Add coconut oil at room temperature (semi-solid) into the food processor. Continue blending until contents reach a nut-butter consistency. If you want thicker butter, add less coconut oil; if you want it runnier, add more. I stopped the grinding when it was chunky because I like chunky nut butters, but if you like it smooth, keep blendin’ til you get the smooth butter you desire.

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3. Add vanilla, sea salt, and maple syrup (optional) into the nut butter and stir gently with a spoon or spatula.

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4. Place nut butter into an airtight container or lidded jar and store at room temperature up to a few weeks. You can also put it in fridge but please be aware that it will cause it to harden a little bit (it will soften as it warms again to room temp).

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5. Enjoy on anything and everything! #healthyfats #PUFAs #MUFAs #yummys

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Vegan Animal Crackers with Coconut & Strawberry Icing

So a few weeks ago I had a wicked craving for these, so I bought some at Target.

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Except then I ate them and I wanted to cry because I was so disappointed in how gross they were…I don’t know why I remember them being tasty. They tasted like total junk – WAY too artificial and too sweet, I was surprised by how much flavor they lacked for how bright they were and the list of ingredients that was longer than most novels I’ve read.

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So I was deeply saddened grieving the loss of the enjoyment of a childhood treat; however, through my tears a glimmer of hope and inspiration struck me. I was determined to redo them. But make them delicious and flavorful and junk free.

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And today, I succeeded. These have a wonderful nutty, oaty flavor and are just pleasantly sweet, but light enough to eat as a snack or breakfast. I was actually surprised at how frickin’ delicious they are. My mom also enjoyed them quite a bit, as did Millie when I dropped one (lucky girl).

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I made these with half oat flour and half whole wheat flour because it’s what I had around, but for Celiac’s sufferers, it is very possible to use all oat flour or another gluten free flour as a substitute. These are also vegan, so they are friendly for those with dairy sensitivities.

“let’s makeout”

The icing is phenomenal, my friends. I basically used canned coconut milk and add powdered sugar. For the pink cookies, I pureed some freeze dried strawberries (available at Target and/or Trader Joe’s) which added color and flavor without ruining the consistency of the icing. A sprinkle of nutmeg and cinnamon adds a beautiful warmth to the cookie, as well.

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Overall, these are wonderful little nuggets of joy that taste and feel good for the body. A little more work than buying the junky ones, sure, but well worth the effort.

Prep Time: 60 minutes
Cook Time: 20 minutes

Level: Easy (but putsy)

Ingredients:

Cookies:

  • 1 chia egg (1 tablespoon chia seeds + 3 tablespoons almond milk)
  • 3/4 cup oat flour (I made my own in a food processor with rolled oats)
  • 3/4 cup whole wheat flour (can also sub a gluten free flour, such as rice flour, or just use all oat-flour)
  • 1/2 teaspoon baking soda
  • 4 tablespoons coconut oil (can also use vegan butter or vegetable oil; I used Spectrum Coconut Oil)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • dash of sea salt
  • dash of nutmeg
  • dash of cinnamon
  • sprinkles (optional)

Frosting – Coconut:

  • 1/8 cup light coconut milk (canned)
  • 1 cup powdered sugar

Frosting – Strawberry:

Directions:

1. Preheat oven to 350 degrees.

2. Combine chia seeds and almond milk. Mix and set aside for at least 10 minutes.

3. Melt coconut oil and mix in sugar and vanilla.

4. In a separate bowl, combine flours, baking soda, salt, nutmeg, cinnamon.

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5. Slowly add coconut oil mixture and chia egg to flour mixture. Mix until combined. Roll into a ball and refrigerate for about 20-30 minutes or pop in the freezer if impatient (you just want the dough to be chilled so it’s easier to work with!)

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6. Place dough ball between two pieces of parchment so it’s easier to roll and doesn’t stick. Roll until about 1/8 inch thick. Use animal (or whatever) cookie cutters to make shapes and place on baking sheet.

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7. Bake for about 10 minutes until slightly golden and fragrant.

8. Allow to cool. Meanwhile, combine coconut milk and powdered sugar in bowls. Puree freeze-dried strawberries in a food processor or blender and add to one batch of frosting.

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9. Ice cookies using an angled spatula or knife and place on parchment paper to dry. Sprinkle with sprinkles for an extra fun pop.

10. Enjoy!

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Funfetti Cookies with Birthday Cake M&Ms

*~*cue katy perry song*~*

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I love healthy food. But sometimes I like really love to bake and eat things that are simply for fun and make me feel like a 5 year old because mental health is as important to physical health sometimes and feeling like I’m 5 makes me oh-so-happys! 🙂 So yesterday I wanted a mood boost so I made some very silly but delicious Funfetti Cookies with Birthday Cake M&Ms. To be honest, I am a sucker for all things “cake batter” flavored. My absolute FAVORITE cake batter flavored thing is the vegan soft serve from Lula’s Sweet Apothecary on East 6th street in NYC. It’s mindblowing and unlike anything else on the planet. You should try it. But I’m always down to try cake-battered flavored things – froyo, M&Ms, that cream cheese from Thompkin’s Square Bagels that’s all over Instagram right now, etc etc).


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And cake flavored things are super trendy right now – I feel like every time I turn around there’s another random cake battered or birthday cake flavored thing. No complaints from me.

dough.

dough.

All of this cake batter-y sprinkly trending fits appropriately to the release of the new “Birthday” song by Katy Perry. I actually just love Katy Perry in general as a person and you cannot deny her music is catchy. You should listen to that song while you make these cookies. It will put you in a bubbly mood.


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Anyways, back to the land of sugar, these are simple, classic, homemade funfetti cookies (with vegan options listed) full of artificial colors. #yum #health I’m sure there are non junky sprinkles out there, but I used Wilton because they were around. And they worked for aesthetics and to make a softer cookie by cutting the gluten strands as they were mixed in (as all mix-ins do! #foodscienceminilesson).

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Birthday Cake M&Ms are relitively new, but available at Target and CVS and probably lots of other places. While you’re there you should pick out some big balloons (song reference) and party hats.

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Prep Time: 12 minutes
Bake Time: 12-15 minutes
Level: Easier than pie so I’ll say easy as Birthday Cake 😉

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Ingredients:

  • 1 cup (2 sticks) butter or non-dairy butter
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 2 eggs or one mashed banana
  • 1.5 teaspoons real vanilla extract
  • 1 teaspoon almond extract (optional, but I dig)
  • 2 1/4 cup all-purpose flour
  • 1.5 teaspoon baking powder
  • dash sea salt
  • 5 tablespoons sprinkles
  • 1 8oz bag Birthday Cake M&Ms

Directions:

1. Preheat oven to 350 degrees. Allow butter and eggs to come to room temperature. Zap butter for 10-30 seconds in the microwave until soft if you’re impatient like I am.

2. In a large bowl with an electric mixer or wicked arm, beat butter and sugars until light and fluffy. Scrape down the sides of the bowl with a spatula regularly. This will take 2-3 minutes.

3. Add mashed banana or eggs and vanilla and almond extracts to butter mixture, scrapping the sides of the bowl as necessary.

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4. In a separate bowl combine flour, baking soda and salt. Mix until well combined. A cup at a time, gently fold into butter mixture until just combined. Add sprinkles and mix again.

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5. Roll dough into small balls (lol) and place on a baking sheet. This baking sheet from Crate’n’Barrel is my favorite ever! My sister gave it to me for Christmas. Love it! Nothing ever sticks to it and cookies always turn out BEAUTIFULLY. Thanks Jenn!

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6. Press 3 Birthday Cake M&Ms into each cookie. If you want a different look you can just mix them into the dough before rolling into balls. This will totally work, but just make note that Birthday Cake M&Ms are quite large. And in charge ;-).

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7. Bake 12-15 minutes until fragrant and slightly browned. Eat and dance and party and feel 5 years old. Share if you’re feeling nice. Or if you have your cranky pants on eat them all yourself, however this may result in a slight tummy ache (you have been warned).

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Shortcut Mini Vegan Banana Cake Donuts with Almond-Coconut-Vanilla Glaze

It was a very humid day today here in Milwaukee. One of those days where when I left the mall after a fail-boat shopping trip to look for a dress for my friend’s wedding, I literally felt like I had to swim through a wall of heavy wet air to reach my car. MmmMmm, sweaty.

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As I write this post, I hear thunder rumbling in the near distance. Today’s inevitable storm is on it’s way! Get excited folks, according to this morning’s news it might get dramatic. And who doesn’t love a dramatic storm (unless of course, you’re Millie, in which case, you may refuse to even step on damp concrete).

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I was bored and restless so naturally, I found myself looming in my baking pantry. As I rummaged through my goodies, I noticed a dusty old box of fancy cake mix in the back corner of the pantry. Cake mix (or any baking mix) in my household was considered worse than dropping a four-letter word. My mother and grandmother could have cared less if I screamed the F bomb as a kindergardener, but would thrash out irrationally if I dared bake anything not from scratch.

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To be honest, I couldn’t recall why the box was even there. I mean, it was a nice fancy Cherrybrook Vanilla Cake Mix from Target, probably purchased as a back-up at some point, left here by another human, or for some purpose that currently evades me. Anyways, the mystery cake box stared me down, daunting me, saying, “figure out how to use me, you beyotch. let’s get creative.”

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Game on. I decided I’d do something different than use it for cake. Honestly, when it’s a nice, preservative/junk-free cake mix like the ones Cherrybrook makes, I don’t really even think it tastes bad, as long as you don’t think of it in the same category as homemade cakes that ooze with butter and love. These mixes create pastries that more airy/fluffy orbes of sugary chewy goodness. If you take them for that, they are good. This is also how I advise meat-eaters to think about veggie burgers. Don’t think it’s going to be the same as meat. Take it for what it is and appreciate it’s different deliciousness. So I must agree with my heritage, no box mix will even come close to a from scratch cake. I wasn’t even going to blog these because they seemed like such a cheat, but I had a few inquires after I Instagramed them, so I figured I’d share my recipe. Apparently people want their vegan banana mini cake donuts, and who am I to deny them?

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As I continued to voyage through my mountains of baking supplies, I noticed my good old Wilton Mini Donut pan for baking mini donuts in the oven. The stars were aligning. Cake mix. Cake donut pan. I decided to use it to make cake donuts because mini things are instantly adorable and more fun.

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I nixed the additions on the cake mix box and replaced them with some vegan tricks. I used bananas to replace eggs because it works well and tastes great. The sweetness and flavor from the banana also complimented the vanilla flavors of the mix quite well. I also used carbonated water because from lots of experimental vegan baking I’ve learned it gives a nice, springy texture to things, which is what I was looking for in these cake donuts. I used other things I had around for glaze because who wants to go to the storm in a rain storm, am I righttt?

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Anyways, these turned out adorable and yummy and vegan and I added sprinkles because sprinkles make everything more fun and fix all the ugliness on your baked goods and in your life (important life lesson I learned at work). Enjoy these tiny Millie-sized treats. They are almost too cute to eat but nothing actually is because let’s be honest food is yummy.

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Prep Time: 5 minutes
Cook Time: 15 minutes
Decoration Time: 10 minutes
Level: Easy Peasy

Ingredients:

  • one box Cherrybrook Vanilla Cake Mix (or other cake mix, apparently Dunken Hienz is also dairy-free) ——> TELL NO ONE A BOX OF MIX EVEN EXISTED IN MY HOUSE PLEASE!
  • one ripe banana, mashed
  • one 12-ounce can of sparkling water [I used plain from my soda streamer, but any flavor LaCroix or a white soda would also work!]
  • 2 tablespoons coconut oil

Glaze Ingredients:

  • 2 cups powder sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut milk (I used canned for richness/flavor, you can omit these fancy milks and use any plain non-dairy milk if that’s what you have on hand)
  • 2 tablespoons almond milk

Directions:

1. Preheat oven to 375 degrees.

2. Peel banana and mash in a small bowl.

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3. Pour cake mix and sparking water in a bowl and add mashed banana and coconut oil. Mix.

4. Place a small amount into mini donut pan, so donut hole is only about 1/2 full. Less is more otherwise these turn out really awkward shaped.

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5. Bake for 12-14 minutes, until golden brown on the bottoms.

6. Pop out of pan and cool on a cooling wrack.

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7. Assemble glaze: sift powdered sugar (yes it is essential here) and add a drop of vanilla extract. Slowly add coconut milk and almond milk one tablespoon at a time until desired consistency is reached.

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8.Dip the top each donut into glaze and then into sprinkles or coconut shreds.

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9. EAT!

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10. Also avoid holding too close to puppies with extreme jumping skills, because they might do what Millie did and snatch it out of your hand (seriously…she got lucky this morning).

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“But mommy, it’s just my size !!”

 

 

Black Rice Pudding with Coconut, Vanilla, and Tart Cherries

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Yes I know I just posted a black rice salad recipe. But when I like something, I really like it and tend to get a little over enthusiastic about it (hence why I filled up like 6 Big Gay Ice Cream frequent buyer punch cards this year). At this moment I can’t get enough black rice. It’s probably my favorite grain of the moment, right next to my beloved oat, which I hold highly on a pedestal. Black rice has topped quinoa, barley, brown rice, etc on my list. I. can’t. get. enough.

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No, I didn’t invent black rice pudding. Apparently it’s like a common dessert in Thailand. Way to go Thailand. You guys are brilliant.

I browsed a lot of recipes on the web for black rice pudding around 5:50 this morning after I finally gave up trying to sleep through my darling dog barking at a thunderstorm. I think she thought the loud crashes of thunder were intruders. Silly nugget. I shall forgive you because while sipping coffee in the wee hours I did a lot of black rice pudding research, took what I wanted from different recipes, and eventually came up with this. And it’s fantastic. So thanks, Millie, I owe ya for this one 😉

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This morning I added some vanilla, walnuts, coconut shreds, and tart dried cherries to it. These were conveniently in my (read: my mother’s) pantry so I went with them. But you can add whatever you like. But this pudding could be great just plain and simple, with chopped mango or blueberries or whatever your heart desires. It makes a lovely breakfast, snack, or dessert. You go black rice.

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Prep Time: 5 minutes
Cook Time: about 1 hour
Level: Easy

Ingredients:
(can easily be doubled, but hey, I’m just one human and was experimenting with a new recipe so I made a smaller batch):

  • 1/2 cup black rice
  • 1 cup water
  • 1 teaspoon vanilla (use real stuff not imitation or I will h8 u and so will your taste buds)
  • dash of salt
  • 1/2 cup canned coconut milk (if desired, you can nix the almond milk and use all coconut, but I wanted something a little lighter for breakfast)
  • 3/4 cup almond milk
  • 3 tablespoons sugar
  • 3 tablespoons dried cherries or other topping (if desired)
  • 3 tablespoons coconut shreds (optional)
  • almond milk or honey to top

Directions:

1. Place black rice, water, vanilla and salt in a small saucepan and *~*simmer*~* over low heat for 30 minutes. I like the word simmer. It reminds me of Professor Snape for reasons beyond my explanation.

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2.Once the rice is mostly cooked, add the coconut milk, almond milk, and sugar. Bring to a boil, then reduce heat to *~*simmer*~* for another 20-30 minutes, stirring occasionally until a desired consistency is reached. You may need to add more coconut and/or almond milk as needed to achieve your desired final product.

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3. Mix in dried cherries and coconut shreds (if desired).

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5. Spoon into a bowl, allow to cool (if desired, or not if you’re impatient like me), and top with your choice of goodies.

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6. Enjoy!

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