Think hazelnuts are a splurge?
While they may be higher in calories, they're also a great source of oleic acid, an omega-9 that helps to reduce blood pressure and prevent strokes or heart attacks. So chill, darlin'. Enjoy your puddin'.
Related: Vegan Chocolate Mousse Recipe
What You Need
Substitute for 2 eggs
1 (13.5-ounce) can light (or "lite") coconut milk
¼ cup stevia
2 cups brown rice, cooked
1 teaspoon almond extract
Zest of 1 medium orange
½ teaspoon ground cinnamon
¼ teaspoon allspice
1 cup dried cranberries
¼ cup hazelnuts, toasted and ground
How to Make It
Preheat oven to 375 degrees F. Spray a 9-inch baking dish with cooking spray and set aside.
In a large mixing bowl, combine egg substitute, coconut milk, stevia, brown rice, vanilla, orange zest, cinnamon, allspice and cranberries; mix well. Transfer mixture to prepared baking dish. Cover with foil.
Bake for 25-30 minutes. Remove foil, stir and place back into the oven (uncovered) until liquid is absorbed and brown rice is tender, approximately 30-35 more minutes. Set hazelnuts in the oven on a baking sheet to toast for 10 minutes; remove and transfer to a food processor to grind. Remove ground nuts from food processor.
When done, sprinkle pudding with ground and toasted hazelnuts. Set aside to cool for a few minutes. Serve warm.
Want more recipes like this one? Browse through our vegan recipes to find something yummy!
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an