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#33: Coconut Rice Pudding Power Pucks (vegan + gluten-free}

05/19/2016 by Camilla

rice pudding pucks 1

[Post #33 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]

These pucks are a variation of post from earlier today: Coconut Brown Rice Pudding. It’s one of the easiest recipes you’ll ever make (i.e., dump in slow cooker and skedaddle for several hours until done). It also happens to be a smashing-good breakfast or snack, so, because I am obsessive compulsive about this topic, I had to turn it (or, at least part of it) into a portable power puck. Everyone needs rice pudding on the go, right? Right!

rice pudding pucks 3

The transformation took a few tries failures, but success eventually came with an additional coconut component: flour. I tried a psyllium egg and a flax egg, but, although both held the pucks together, the result was too sticky and fragile. Two tablespoons of super-absorbent coconut flour (plus the psyllium) rendered perfect pucks: sturdy enough to transport, minimally sticky, and arguably even more delicious than the pudding alone.

Just think of all of the creative ways you can vary these lovelies, with different fruits, spices, or seeds. Holy yum. Enjoy!

rice pudding pucks 2

Coconut Brown Rice Power Pucks (vegan + gluten-free}
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Recipe by:: Camilla
Recipe type: Portable power pucks, breakfast, snack, dessert
Serves: 6 pucks
Ingredients
  • ¼ cup nondairy milk
  • 2-1/2 tsp whole psyllium husk
  • 2 tablespoon coconut flour
  • ½ recipe of Slow Cooker Coconut Brown Rice Pudding (about 1-3/4 cups)
Instructions
  1. Preheat oven to 350F. Grease or spray 6 cups of a standard size muffin tin.
  2. In a medium bowl, whisk together the milk and psyllium husk. Let stand 5 minutes to thicken. Add the rice pudding and coconut flour, stirring until blended. Divide evenly between prepared cups, smoothing tops.
  3. Bake in preheated oven for 20 minutes. Transfer to wire rack and let cool at least 1 hour. Run knife around edge of each cup and remove cooled pucks. Serve room temperature or chilled.
Notes
Storage: Store in an airtigh container in the refrigerator for up to 5 dyas or freeze for up to 2 months.
Nutrition Information
Serving size: 1 puck Calories: 101 Fat: 1.9 g Saturated fat: 1.4 g Carbohydrates: 18.4 g Sugar: 4.3 g Sodium: 63 mg Fiber: 1.0 g Protein: 1.9 g Cholesterol: 0 mg
3.4.3177

 

Related posts:

Muffin Tin Granola Bars {vegan, gluten-free} #32: Spicy Red Beans & Rice Power Pucks {vegan + glutenfree} Oat, Seed and Nut Bread Minis {vegan, flourless, gluten-free} Coconut Brown Rice Pudding {vegan + gluten-free}

Filed Under: Breakfast, Coconut Flour, Dessert, Gluten Free, Portable Food, Portable Power Food, Portable Power Pucks, Vegan, Whole Grains Tagged With: athlete fuel, Breakfast, brown rice, cereal, coconut milk, coconut sugar, dairy-free, Dessert, egg-free, gluten free, portable, portable breakfast, portable power food, Portable Power Pucks, portable snack, psyllium husk, pudding, slow cooker, snacks, vegan dessert, Vegetarian, whole grains

Previous Post: « Coconut Brown Rice Pudding {vegan + gluten-free}
Next Post: #34: Apple Pie Protein Power Pucks {vegan, gluten-free} »

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  1. Slow Cooker Coconut Brown Rice Pudding {vegan + gluten-free} | power hungry says:
    05/21/2016 at 3:45 pm

    […] I cannot leave well enough alone, I also used this recipe to make a portable power puck. The world needs portable, pack-able rice pudding. The pucks only require half of the rice pudding […]

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