Friday, 22 May 2020

Vegan Raspberry and Cacao Rice Pudding

I've had one of those elusive, very productive mornings: I baked sourdough and put out the nappy wash I prepped last night. I've made Eden some oat bars and put dinner in the slow cooker. I've done the dishwasher, put on more laundry, but most excitingly, I made this raspberry and cacao rice pudding.



It contains some agave syrup but otherwise it's baby friendly so it depends how strict you are about sugar. Generally we're ok with non-refined sugar in moderation, I feel like it's better this way than not exposing her at all and then her inevitable discovery hitting her like a ton of bricks!

To make this, you'll need:
200g brown rice
450ml plant milk (I used oat)
80ml agave syrup
3 tbsp flaxseed
4 tbsp cacao powder
A few drops vanilla essence
Frozen raspberries (approx 150g/to taste)

Cook the brown rice for approximately 20 minutes or as per packet instructions. Meanwhile, whisk together the oat milk, flaxseed, cacao powder, vanilla essence and agave syrup. When the rice is cooked, mix together with the brown rice then add the frozen raspberries. Transfer into an oven proof dish and bake at 180 degrees for 45 minutes.

Eden is teething at the moment so soft food is a must and I hope this goes down well! What are your thoughts on sugar in little one's diets?
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