Two very different desserts. Both are gluten free, dairy free and egg free (Woot! Woot!)
Chocolate Rice Pudding
5 cups cooked white rice
4 cups ALMOND milk
1 cup Wholesome Sweetners evaporated cane sugar (or your choice of sugars)
1 TBS. Vanilla Extract
1/2 cup Almond slivers
3 Tbs Earth Balance Margarine (or other butter replacement)
6 heaping TBS of Fair Trade Cocoa Powder (such as Equal Exchange)
Add all ingredients to heavy saucepan, place over medium heat and mix well. Continue mixing every minute or so as mixture begins to heat and ingredients meld together. Continue to cook over medium heat for about 20 minutes or until the mixture takes on a thick, pudding like consistency. I think this is best when warm, you will need to allow it to cool for about 20 minutes after cooking before serving. It can also be stored in a sealed container in the fridge and enjoyed cold or reheated.
Variation- Vanilla Pudding
Omit Cocoa Powder
Increase Vanilla Extract to 2 Tbs.
Add 1/2 cup Raisins
Add 1 Tbs. Cinnamon
Variation- Nut Free Pudding
Change milk to Rice or Soy
Eggless Faux Flan
2 cans (13.5 oz each) Regular (not lite) Coconut Milk
4 Envelopes Gelatin
3/4 cup Agave Nectar
2 Bananas – sliced
Place half can of coconut milk in medium sized mixing bowl. Sprinkle gelatin and allow to bloom. In a heavy saucepan on the stove, heat remaining coconut milk and agave nectar to a boil, stir frequently to prevent scaldng. Pour boiling milk over gelatin mixture in bowl and whisk well, until all combined and gelatin has dissolved.
Take a muffin tin and drizzle agave nectar into bottom of each cup. Add 3-4 slices banana on top of the agave. Pour coconut mixture into each cup, filling about 2/3 full. (You can also use small paper cups or other similar item to mold.)
Chill for several hours, until set. Remove from pan by going around edge of each cup with a butter knife, then inverting pan. Agave on the bottom will drizzle over the top. You can also add extra agave at this point if you like.
Variation- chill mixture for about 30-45 minutes, until soft set. Add crumbled Enjoy Life Snickerdoodle cookies to the top of each cup. Return to refrigerator to continue set. Remove from pan, you will have a lovely “crust” on the bottom of your dessert!
This family and our guests have enjoyed these desserts immensely!
(Can I just throw it out there that I HATE green, just in case you all thought I loved green because of the pictures. Everything in our house is green. Wall to wall carpeting, counters, dishes, towels. Puke! I cannot wait to get NEW dishes and replace this carpeting with wood laminate or engineered wood or marmoleum or cork… ANYTHING! Now being green, that I love.)