Finally, a PixieFit recipe! I’ve posted different recipes or info about what I’m cooking for awhile, but never actually planned it out well enough to do a recipe or post about it. That, and taking food pics gives me anxiety. But here it is! Like many of you, I effin’ love snacks. Sweet, salty, whatever. However, something I’ve come to realize is that most store bought snacks and loaded with sugar, salt, and fat, even if they are touted as “healthy” because they lack gluten, animal products, or dairy. A couple of weeks ago I was eating this vegan caramel brownie thing, and while it was good…omg, it was so sugary. Luckily, it was fresh so I didn’t have the nutritional info to make me sad. But still, I decided that I wanted to explore making more of my own desserts and snacks so I know what’s in them and I can make them healthier. I recently got a slow cooker and was eager to try it out, so I found a recipe for brown rice pudding online that I adapted to my needs (I’m also addicted to Kozy Shack Rice Pudding so I thought this would be a good trial – seriously, I’m not allowed to buy KS). Check it out below and let me know if you have any questions! xoxo
- 2/3 cup long grain brown rice
- 1/4 teaspoon cardamom (Optional – check out the health benefits of this ingredient here, but it admittedly has a strong taste and some people don’t like it)
- 1 teaspoon cinnamon
- 1/4 cup Stevia (the kind that comes in the big bag for baking)
- 3 cups unsweetened vanilla almond milk
- 1 tablespoon dairy free chocolate mini chips (Optional if you just want regular puddin’. I used the kind by Enjoy Life – I promise they taste just like regular chocolate and I say that to you as a woman who JUST ate a Girl Scout cookie yesterday!)
- 1 teaspoon pure vanilla extract
So easy. Dump it all in a slow cooker (mine is 4 qts). If you don’t have one, I think you could also cook it on low on the stove but you’d have to monitor it more closely. I also cooked mine on low for 10 hours because I was going to sleep, but you could easily adjust it to high for less time. The rice did feel like it was taking forevah, though. If you’re awake, check it every 3-4 hours. When the rice is tender, add the vanilla extract and stir the entire thing thoroughly. Add some more cinnamon too if you’re addicted to cinnamon like me. Also, it seems that almond milk dissipates faster than regular milk or coconut milk, so I ended up adding around a cup more to the mix to make it creamier. Just adjust to the consistency you want. Place it in a container and let it chill in the fridge (warm pudding is nasty to me). It should yield around 5 cups. When you’re ready to serve, sprinkle it with cinnamon and mini chips if you wanna make it cute.
I literally took everything that was mildly “bad” for you (for instance, I didn’t want all the fat and cals from the coconut milk for a snack) and replaced it. Some people hate Stevia because it has a slight aftertaste – if that’s you, use coconut sugar, agave, honey, or the like. I’m just saying…I think this pudding is yummy, but if I wanted to compare it to KS, it definitely tastes healthy. Also, I am not vegan – I’ve tried out several different ways to eat – vegan, vegetarian, gluten free, dairy free, paleo, fodmaps…and I find all of them way too difficult to stick with ALL the time (especially if you eat out and don’t know all of the ingredients in a dish), so I focus on moderation and clean eating.
What are some of your favorite recipes? And let me know if you’d like me to post more!