Brown Rice Pudding with Banana, Walnuts and Mango. Vegan Glutenfree Recipe

Steps:

Mix the rice flour in 1/2 cup of non dairy milk and blend a cup of milk with 1 banana and a few dates. Bring toa boil and simmer for 2 minutes. Look at that thick silky pudding. 



Layer up with the fruits and nuts. Sprinkle a pinch of cinnamon and serve.



Brown Rice hot cereal Pudding Parfait with Banana, Mango and Walnuts. 
Allergen Information: free of Dairy, egg, corn, soy, gluten, refined sugar, refined oil. can be made nut-free with coconut milk and omitting walnuts.

Serves 2
Ingredients:
1.5 cups almond milk (or use other non dairy milk to make nut-free)
1/4 cup brown rice flour or white rice flour
2 ripe bananas
3-4 medjool dates (or maple syrup or sugar to taste)
a drop of vanilla extract
Walnuts chopped
chopped ripe mango, strawberries or other fruit

Method:
Mix the brown rice flour in 1/2 cup of the almond milk until no lumps remain. Blend 1 banana, 1 cup almond milk, vanilla extract and dates until well blended. (soak the dates in hot water for 5 minutes before blending if needed).
Combine the milks in a pan and heat on medium heat. Bring to a boil, then reduce heat to medium-low and cook for another 2 minutes. The milk will thicken as it heats up into a thick pudding.
Layer the pudding with sliced banana, mango, walnuts and chocolate chips(optional). Or Add the pudding to a bowl and add fruits, nuts and cinnamon/spices of choice and serve. 
Serve hot or chill the pudding and serve cold.

Variations: Add in a Tbsp or 2 of nut butters into the pudding. Add other spice blends like pumpkin pie spice or gingerbread spices to the pudding. sprinkle some on top of the parfait as well. Add chocolate chips or melted chocolate drizzle on top. Use seeds to make nut-free.


This pudding is being shared at Allergy free wednesdays.