Apple Rice Breakfast Pudding
Ingredients
- 2 cups cooked brown rice
- 1 cup almond milk
- 1/2 cup nuts, chopped
- 2 teas cinnamon
- 2 teas vanilla extract
- 3 tbls honey/maple syrup
- 1/2 teas nutmeg
- 1 teas grated gingeroot
- 1/2 teas tumeric
- 2 apples, sliced very thin
- 3 large eggs
Directions
- Combine everything in a large bowl except the rice.
- Stir mixture and incoprate the rice.
- Put in a greased baking dish (apprx 9 X 9)
- Bake 35-45 min at 350F
Serving Suggestions:
Serve warm in a bowl with some almond milk. Keep leftovers in the fridge and warm the following morning.
Optional:
Any milk can be used. I reduce the amount of honey/maple syrup to half and add some stevia.
To get you apples sliced very thin use the side of a box grater with the slicing blade or a food processor or a mandolin.
