Coconut and Almond Rice Pudding

I’ve always loved rice pudding or ‘rizogolo’ in Greek as my wonderful mother-in-law calls it (and I should note her more traditional cinnamon and vanilla version is to diet for…and she has made this for me MANY times in the last decade).  This rice pudding just has a little dairy free and coco-nutty twist!  This is a great little dessert but I ate it for breakfast too! It is so creamy and tasty you wouldn’t guess it is dairy free, gluten free and low in added sugar too.  Perfect for the adults and the kids.

Now that I’ve made it, I think this would also be divine made with quinoa instead of the rice which would make it higher in protein, fibre and lower glycaemic index too.

This creamy deliciousness is GLUTEN FREE, DAIRY FREE, LOW ADDED SUGAR, MODERATE GI LOW FODMAP20130407-140452.jpg

What you need…

  • 1 cup (250g) arborio rice
  • 1 x 400ml Can Coconut Milk
  • 3 cups Almond Breeze, unsweetened
  • 1 vanilla bean, seeded and scraped (or 1 tsp Vanilla bean paste)
  • ¼ cup Stevia, Xylitol (these are the sugar free options)…OR… Coconut sugar or Rapadura (these are sugar alternatives but still contain sugar but in a less processed form)
  • 1 cinnamon pod
  • 1 tsp Almond Extract (optional)
  • ½ cup unsweetened coconut flakes, toasted slightly
  • ¼ cup sliced almonds

 

How the magic happens…

…on the Stovetop:

1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar substitute, vanilla bean and pod (or paste) and coconut milk.

2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 2 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.

3. After 25 minutes, the rice pudding will be thick and creamy.

4. Let cool slightly and stir in the last cup of milk. Remove vanilla bean and cinnamon pod.

5. Serve. Garnish with fresh coconut flakes, almonds, berries and ground cinnamon.

 

…in the Slow cooker or Rice cooker:

1. Turn the slow/rice cooker on.

2. Add rice, coconut milk, almond milk, vanilla paste, sugar substitute, almond extract (if using) and cinnamon to the slow cooker. Set to high for 2-2 ½ hours or low for 4 hours.

3. Remove vanilla bean and cinnamon pod if used. Allow to cool slightly.

4. Serve. Garnish with fresh coconut flakes, almonds, berries and ground cinnamon.

 

…in the Thermomix (adapted from the fabulous Quirky Cooking)

1. In your Thermomix, grind up the sugar and vanilla bean for 1 minute on speed 9.

2. Scrape down lid and sides and add remaining ingredients. Cook for 25 minutes at 90 degrees, reverse, speed 1 1/2.

3. Allow to cool for approximately 5 minutes before serving (it will thicken slightly).

4. Serve. Garnish with fresh coconut flakes, almonds, berries and ground cinnamon.

Bean & Beetroot Brownies

  These densely succulent morsels of beaniness (yep, that’s a new word!) come after many requests for ideas for healthy, chocolately sweet treats. You all said it couldn’t be done – but here it is – a healthy brownie! And trust me, even my doubter of a husband who loves proper brownies with all their fatty goodness, said they were delish.  You get all that yumminess, plus it is high in fibre and allergy friendly too! This also comes at a great time as the school year is almost ready to start again (wow, where did the school holidays go…bet the parents out there don’t quite agree with me there). Great for a low sugar treat for everybody but see the hint down the bottom if you want a little more sweetness to start with. ENJOY!

These brownie are DAIRY FREE, EGG FREE, VEGAN, LOW GI, SUGAR FREE & HIGH FIBRE.  Could be GLUTEN FREE if the flour is substituted for a good quality gluten free flour like White Wing’s plain flour.  Could be NUT FREE if nuts are left out.

brownies

What you need…

  • 2 cup/250 g dates
  • 1 small beetroot, peeled and quartered
  • 1 cup/180 g unsweetened applesauce (IXL brand has no added sugar) … OR make your own in your Thermomix by blitzing cored apples with a few tablespoons of water for 10 seconds at speed 8, then cooking at 90º for 8 minutes at speed 4 with the measuring cup off, then blitzing on speed 8 for another 10 seconds)
  • 2 tablespoons/15 g ground flaxseed/linseed (grind prior in Thermomix or food processor)
  • 400 g cooked or canned beans (equiv to 2 x 400g cans, drained) – any variety is fine but I used 1 can of butter beans and 1 can of red kidney beans)
  • 2 tsp natural vanilla extract
  • 1/2 cup/30 g cacao powder
  • 3/4 cup/100 g flour (could use gluten free flour)
  • 1 tsp bicarb soda
  • 1 cup/110 g walnuts or macadamias (optional)

 

How the magic happens…

Doing it the traditional way:

  1. Preheat oven to 180*C
  2. In a food processor, roughly chop nuts, then set aside.beetroot and date
  3. Chop the dates into small pieces (either by hand or in food processor).
  4. Combine black beans, beetroot, dates and applesauce in a food processor and blend until smooth.
  5. Add cacao, ground flaxseed and vanilla. Blend again.
  6. Fold through the flour and bicarb soda. If mixture is too dry, add another few tablespoons of apple sauce.
  7. Gently stir through nuts (leave some aside to put on top)
  8. Spoon the mixture into a 30 cm x 25 cm slice tin.  Top with extra nuts if desired.
  9. Bake at 180º for 30 minutes, or until a skewer inserted in the middle comes out clean. Slice while still warm. Best when chilled before eating.

 

Thermomix magic…

  1. Roughly chop the nuts for 3 seconds at speed 4, then set aside.puree
  2. Blend dates with peeled, halved beetroot for 30 seconds at speed 10.
  3. Scrape down the bowl and lid, then add applesauce, flaxseed, beans, vanilla and cacao. Blend for 30 seconds at speed 8, using the spatula to scrape the bowl while processing. Remove the lid and scrape it and the bowl again, then blend for another 20 seconds at speed 8. Mixture should be thoroughly homogenised.
  4. Add the flour and baking soda, and mix on Reverse at speed 3 for 20 seconds, using the spatula to push the mixture down into the blades. Remove the lid and scrape it and the bowl again, then mix for another 10 seconds at speed 3. Repeat as necessary until all the flour is mixed in.
  5. Add the chopped nuts and mix for 10 seconds on Reverse at speed 3.
  6. Spoon the mixture into a 30 cm x 25 cm slice tin and bake at 180º for 30 minutes, or until a skewer inserted in the middle comes out clean. Slice while still warm. Best when chilled before eating.

Hint:   If you’re weaning your children (or yourself) off sweet foodS, you may want to substitute 1 cup of a relatively unprocessed sweetener such as coconut sugar or rapadura for 1 cup of the dates.