Category: Treats

Baked Rice Pudding with Bananas, Raisins, and Toasted Almonds

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Originally written for a Hallowe’en article (in 2008…and titled “Creamed Maggot Pie with Bug Bits, Phlegm, and Fingernails), this sweet treat is as comforting as it is delicious. Unfortunately, I don’t have a photo on hand.

Baked Rice Pudding with Bananas, Raisins, and Toasted Almonds

2 tablespoons tapioca starch
2/3 cup nondairy milk
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt
3 cups cooked, short-grain brown rice
1 cup banana chunks
1/2 cup raisins
1 tablespoon unrefined cane sugar
1/4 cup sliced almonds, toasted

Preheat oven to 400°F . Lightly oil a 9-inch pie dish and set aside.

Whisk together tapioca starch and 2 tablespoons of the nondairy milk until smooth. Whisk in the remaining nondairy milk and the maple syrup. Add the vanilla extract, cinnamon and salt. Mix well. Stir in rice, bananas, and raisins. Use a rubber spatula to scrape the mixture into prepared pie dish. Sprinkle with the sugar.

Bake for 17 to 20 minutes, until bubbly. Let cool about 30 minutes. Top with sliced almonds. Serve with extra nondairy milk, coconut milk iced cream, or pure maple syrup, if desired.

Maple Roasted Soy Beans (Soy Nuts)

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I really like the crunchiness of these soy nuts, and this is also a good base for adding in other things. Crystallized ginger, dried apricots, pumpkin seeds, different spices… you can totally make it your own.

maple roasted soynuts

Maple Roasted Soy Beans

1 cup organic dry soybeans, soaked 8 hours then drained
Ground cinnamon
Fine sea or Himalayan salt
3 tablespoons dark maple syrup*

Preheat the oven to 350F. Line a baking sheet with aluminum foil. Spread the soaked soybeans in a single layer on a baking sheet. Sprinkle with cinnamon and salt.

Bake for 35 to 45 minutes, shaking the pan every 15 minutes or so, until the beans are crunchy. Taste for seasoning.

Drizzle the maple syrup over the soybeans, and mix until they are all coated. Add additional cinnamon and salt if desired. Bake for about 3 minutes, until the maple syrup is bubbling. Cool completely.

Sweet Corn and Olive Oil Ice Cream

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Featuring the sweetness of locally grown corn with a medium Picual olive oil, this ice cream is a unique combination that will stand on its own for dessert. Australian Picual has a natural creaminess with a slight bitterness, making it an ideal addition to rich coconut milk and fresh corn.

olive oil corn ice cream 1

Sweet Corn and Olive Oil Ice Cream

  • Servings: 1 1/2 quarts
  • Print

4 large or 6 small ears fresh corn, shucked
1 can full-fat coconut milk (I’m a fan of Thai Kitchen)
1 1/4 cup unsweetened nondairy milk (I always use So Delicious Unsweetened Coconut Beverage for ice cream)
1/2 cup agave nectar
1/4 teaspoon fine sea salt
1/2 cup medium Picual olive oil, plus more for serving

Use a sharp knife to slice the kernels off the corn cobs. Put the kernels in a large saucepan. Put the cobs in the saucepan, as well, breaking them in half if necessary. Add the coconut milk, nondairy milk, agave nectar, and salt. Bring the mixture to a boil, then remove from heat. Cover, and let stand for 1 hour. Remove the cobs.

Using an immersion blender, purée the mixture until smooth (if you don’t have one, transfer the mixture to a blender or food processor and blend until smooth). Pass the mixture through a fine sieve, pressing down on the solids to get all the flavor. Discard the solids. Add the olive oil in a steady stream, whisking constantly, until smooth. Refrigerate the mixture until cold, at least 8 hours or overnight.

After the mixture has chilled, transfer the mixture to your ice cream maker and freeze according to manufacturer’s instructions. Enjoy right away for soft serve ice cream, or put it in a container and transfer it to the freezer for 4 hours, for a perfect consistency. Drizzle with olive oil, if desired, before serving.

If you don’t have an ice cream maker, check out the instructions here.

olive oil corn ice cream 2