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Gluten free rice pudding recipe

gluten-free-rice-pudding-recipe

A gluten free rice pudding recipe? In 5 minutes? You got it!

Do you know anyone who needs to eat gluten free? This ‘rice’ pudding tastes great, whether you eat gluten or not, as it uses delicious chia seeds and almond milk. So it’s dairy-free too!

Chia seeds are very good for you: they’re a complete protein source, they’re easy to digest, and yet they’ll give you heaps of energy for a long time!

The creamy green color comes from adding a handful of spinach – which you won’t taste, believe me! Adding greens is optional (but it’s one of the best ways I know to get greens into people who otherwise wouldn’t eat them).

And as with all my dessert recipes, it’s so light and healthy that you can have it for breakfast!

Makes 4 servings of one cup/240ml each

Gluten Free Rice Pudding recipe

You will need:

A blender or hand blender

Ingredients

  • 3 cups/720ml almond milk
  • ¼ cup/40g chia seeds
  • 2 ripe bananas
  • One handful of spinach
  • 2 tablespoons maple syrup, honey or xylitol, or 3 soft pitted dates (Medjool dates are best)
  • 1 teaspoon vanilla extract, or ½ teaspoon vanilla powder
  • ½ teaspoon cinnamon
  • ½ teaspoon spirulina (optional, for extra ‘greens’, see tips)
  • A dash of lemon juice

How you do it

Put the chia seeds to soak in half of the almond milk in a bowl while you get out the rest of the ingredients. Within 5 minutes they’ll have soaked up a lot of the liquid. If your seeds clump up a bit, this is normal: just give them a quick stir with a wire whisk.

Leaving the chia to soak, pour the rest of the almond milk into the blender with the remaining ingredients, and blend well.

Pour the blender mixture into the soaked chia seeds, and stir well.

Garnish with slices of banana or other fresh fruit, and serve!

Rocking Raw Chef tips

  • To make a quick nut milk, soak some almonds, pecans or brazils overnight. In the morning, blend them with water (use 3 cups/720ml of water for 1 cup/120g of nuts). Strain using muslin (if you like), or use as is.
  • You could use hemp milk or oat milk instead of nut milk. Hemp milk is made in the same way and has the same uses, although it has a very different taste. It is lighter (less fat content) than nut milk and not as sweet. You can buy hemp seeds whole or shelled. If using whole seeds, you do need to strain the milk and throw away the husks (the pulp) as they cannot be eaten. Shelled hemp seeds will enable you to make quick hemp milk without straining, and the seeds can also be eaten straight from the packet to top salads or soups. They are delicious!
  • You could also try coconut milk instead of almond milk. Yum!
  • Spirulina is very good for your eyes as well as helping the body defend itself against stress. It’s also a source of protein. It also contains vitamin B12, which is important for vegans and vegetarians, as most foods rich in B12 tend to be animal-based proteins. Plus it gives this pudding its beautifully vibrant color! You can read more about spirulina here.
  • Chia seeds can be used to thicken just about any dish, although it’s best to add them after blending other ingredients. You can read about chia seeds here.
  • You could also garnish your dessert with mint flowers, as I’ve done in the picture.

And what’s more…

This gorgeous pudding recipe is featured in my 5-Minute Desserts, along with recipes for Fruitilicious Sorbet, Berries and Cream, Peach Cobbler and more.

Enjoy your healthy, gluten free rice pudding recipe!

And of course, let me know what you think in the comments!

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