Easy Rice Pudding

Rice Pudding is easily one of my favorite things to eat. It is good cold, warm, hot, or anywhere in between! I recently decided to try adding in white rice once or twice a week. White rice is considered a "safe starch" for those with gut issues, like me. It is simpler to digest and even though we've been told to stick to whole grains, in my case - or anyone with adrenal fatigue or gut issues - white rice is a safer choice. Hooray, because white rice is delicious! To read more about that, click HERE or HERE. As mentioned in both links, white rice shouldn't be your main food group, but eaten as part of a whole foods diet, it is a very safe, gentle carbohydrate that really nourishes those with adrenal problems.

Rice Pudding

8 cups coconut milk*

2 cups organic white basmati rice

1/4 cup butter or ghee

pinch of real salt

1/2 cup honey

1 teaspoon vanilla extract*

1 teaspoon cinnamon

In a medium pot, combine coconut milk, rice, and salt. Heated to boiling, then simmer with lid titled (or it will boil over continuously!) for 20 minutes. Stir in honey, vanilla, and cinnamon, then serve and enjoy!

*You can make your own coconut milk easily by combining 4 cups boiling water and 1 cup shredded unsweetened coconut milk in a blender. Blend on high for one minute, then strain. What you have leftover is coconut milk! You can also use a boxed coconut milk like So Delicious. Just be sure to check for any weird additives or sugar.

*Use vanilla that is made with just alcohol and vanilla beans. Many have sugar added. Kirkland Signature just re-branded their vanilla and it is now sugar free. Hooray! 

Ooey Gooey Hazelnut Brownie Bites

Today I am bringing back a post from a year ago - these delicious brownie bites! I love making these because they're nutrient dense and so yummy - truly a wonderful little treat to enjoy.


Craving a sugary treat? Make these instead. They are packed with goodness! Your taste buds (and let's face it, the rest of your body) will thank you.

Ooey Gooey Hazelnut Brownie Bites
(Makes about 50 bites)

1 cup walnuts
1/2 cup hazelnuts
1/2 cup macadamia nuts
1/2 cup pecans
1/2 cup almonds
Pinch of real salt
1 1/2 to 2 cups pitted dates*
2/3 cup raw cacao powder
2 teaspoons vanilla (no sugar)
Water

Put the nuts and salt in a food processor and process until the nuts are finely broken down. Add the rest of the ingredients and blend, adding drops of water as needed to make the mixture come together. Line a cookie sheet with a silpat baking mat or parchment paper and scoop into 1-inch balls. Refrigerate for 20 minutes or serve immediately. You'll be happy either way! 

*Add more or less dates depending on your personal sweetness preference. I am off sugar and 2 cups of dates is nearly too sweet for me. If you're regularly eating sugar, your taste buds are likely different than mine.

Allergy Free Thanksgiving Round-Up

 
 Photo by Minimalist Baker

Photo by Minimalist Baker

 

I know I'm late to the game but I thought I'd share some of the recipes I'll be using for our allergy free Thanksgiving Menu! We will be avoiding gluten, soy, refined sugars, and eggs because of food allergies and intolerances in my family. Click the titles to go to the recipe.

Roasted Turkey

Green Beans

Roasted Brussels Sprouts

Cranberry Sauce

Mashed Potatoes

Gluten Free Rolls

Gluten Free Stuffing

Vegan Gluten Free Pumpkin Pie

Gluten Free Apple Pie

Gluten Free Apple Pie

Need an allergy free apple pie this Thanksgiving? I've got you covered! It is so yummy and free of allergens!

 
gluten free apple pie
 

Gluten Free Apple Pie

For the crust:

2 cups all purpose gluten free flour
1 teaspoon real salt
2/3 cup butter or palm oil shortening
5-7 ice cold water

Combine flour, salt, and butter/shortening in a food processor and process until the butter is fine like sand. Pulse in ice cold water a tablespoon at a time until the dough comes together. Place dough into a gallon size ziploc bag, flatten into a disk, and place in the refrigerator for 30 minutes to an hour. When ready to use, roll out between pieces of parchment paper. Makes 2 pie crusts.

For the filling:

1 1/4 cup coconut sugar
3 tablespoons gluten free flour blend
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
6-7 cups peeled tart apples
1 tablespoon lemon juice

In a small bowl, combine the sugar, flour, and spices. Set aside. In a large bowl, toss the apples with the lemon juice. Add the sugar mixture to the apples and toss to coat. Line a pie plate with the first rolled out pie crust. Form edges. Pour the apple mixture in and spread evenly. Next, place the second pie crust on top, pressing edges to seal and cutting a few slits to vent. Bake at 375 degrees for 25 minutes with the edges line with foil to avoid burning. Remove foil and continue baking another 20-25 minutes until golden brown.

(If desired, you can brush the crust with an egg wash before baking. If eggs are a problem, spray with olive oil to get a similar browning effect)