I’m a morning person, for sure. Two years ago, I used to run downstairs as early as I can, before the kids are awake to sneak myself a quiet cup of coffee. Today, I’m coffee-free and I still love the mornings. I found other more fun things to do instead, like going to the farmer’s market real early, playing in the kitchen, or just simply being still with some brown rice pudding catching up on reading materials. Every time I make this pudding, the scene from “My Cousin Vinny” comes to mind, where Vinny is in the courtroom talking about the grits! “No self-respecting southerner uses instant grits …”. Don’t fear guys, this pudding doesn’t take that long to make.
Brown Rice Banana Pancakes
1/4 cup brown rice flour
1/4 cup sweet rice flour
2 tbsp potato starch
1 tbsp golden flax meal
3/4 tsp baking powder
1/4 tsp sea salt
2 tbsp apple sauce
1/4 cup rice milk (you can replace with any milk, adjust quantity as needed)
2 eggs, whisked
1 tbsp almond butter (you can replace with any nut butter or seed butter)
1 tbsp agave nectar or coconut nectar
1 banana, peeled and diced small
Place all dry ingredients in a bowl, whisk to blend. Add eggs, milk, nut or seed butter and apple sauce. Whisk until well blended and smooth. Add banana pieces. Warm griddle to 350˚F. Pour to desired size. Serve with berries, nut butters, poached fruits, etc.
Brown Rice Pudding with Roasted nuts and Cranberries
1 cup brown rice meal
5 cup filtered water
2 tbsp orange blossom water
Pinch of Sea Salt
1/2 cup apple juice-sweetened dried cranberries
1/2 cup almond slices, roasted
Any of your favorite nuts and seeds or dried fruits can be added. go crazy!
Place the rice meal and water in a pot on the medium heat. Bring to a boil and reduce to simmer. With occasional stirring, let simmer until water has been absorbed and mixture thickens slightly, about 10 minutes. Stir in the cranberries at this point and keep stirring off and on for another 5 minutes. Stir in a pinch of salt and the orange blossom water, and serve warm with the topping of your choice.