Rice Pudding
Ingredients
- 2 cups of rolled oats(do not substitute)
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 3 tablespoons coconut oil(i use refined so there is no coconut taste)
- 1 tablespoon maple syrup
- 2 tablespoons (vegan) honey
- 1/2 tablespoon molasses
Preparation
Preheat the oven to 250
Whisk together the oats, salt and cinnamon in a medium bowl
Whisk the oil, syrup, honey and molasses together in a small bowl.(hint: measure the oil first and the other three will slide more easily off the Tablespoon measure)
Pour the wet over the dry and stir till well combined (don’t use the whisk unless you have a spare day to pick all the oats out of the whisk?)
Spread on a baking pan and cook for 45 minutes - 1 hour or till a bit crispy and dried out, stirring occasionally. After 45 minutes, if they are getting too brown but are still damp, cover for the last 15 minutes
Remove from oven and allow to cool. **Do not be tempted to use a higher oven temp. The molasses will just make them burn. Learned that the hard way
For the bananas foster
In a small pan over medium heat, bring 1 Tablespoon of (vegan) butter and 1 Tablespoon of maple syrup to a boil. Add 1 sliced banana and stir for 1-2 minutes till the banana Caramelizes a bit. Remove from heat and serve immediately