I am not the only one thinking about amaranth in recent days. After I posted my popped amaranth energy bars recipe on Thursday, I stumbled upon the following article about amaranth, published just three days earlier:…
[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!
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!
People fall into two camps with rice pudding: love or hate.
I am squarely in the love camp.
But I’ve made a discovery: if the aforementioned haters like oatmeal, and they are served the same rice pudding for breakfast, they move–or at least take several significant steps–over to the love camp.
So, for the time, being, let’s forget about calling this dessert. This super-simple, hands-free brown rice wonder is a breakfast for champions: rich, yet frugal, and nutritious, yet delicious.
Here’s how you make it: throw all of the ingredients in a slow cooker and walk away. A few hours later, you have this:
One essential characteristic of any worthy rice pudding is creaminess: it should have a silky richness without being soupy. The rice should be plump and tender, too. That’s why this rendition needs to go on your must-make list.
It’s not too sweet either: both the brown rice and coconut milk have a natural sweetness, so roughly two tablespoons of added sweetener is all that’s needed. I used coconut sugar, but any sweetener will do; you can even use stevia, if that’s your preference.
I am fond of the convenience of dried fruit, but feel free to omit it and top with seasonal fresh fruits. I can attest that summer blackberries and chunky, autumn-spiced applesauce are equally spoon-worthy toppings.
Since 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 recipe, so you can eat some pudding now and make pucks later. You are so welcome :).
It’s day 6 of the 7 days of Chickpea Flour Cookies!
Bye-bye sweetened condensed milk, eggs, sweetened coconut and refined sugar, and hello to decadently delicious, easy-to-prepare macaroons that are as good for you as they are good to eat!
I am, admittedly, crazy for coconut macaroons, so it was a thoroughly self-indulgent task to work on creating a new version. My final result, made with chickpea flour in place of eggs, have everything a great macaroon should: crispy edges, moist and chewy centers, and deep coconut flavor.
Although they are perfect plain, ’tis the season to gild the lily, so (strongly) consider coating the cooled cookies in melted bittersweet chocolate. Simply melt some of your favorite brand of chocolate (good-quality chips are great), dunk half of each macaroon in the chocolate (or spread the bottoms of the macaroons with chocolate using a knife or offset spatula), then set on parchment or wax paper to cool and set. Joy, joy, joy!