Description
This black rice pudding with almond milk, banana, cacao and maple syrup makes a delicious autumn breakfast. Low FODMAP, gluten-free, lactose-free, vegan.
Ingredients
Scale
- 250 ml unsweetened almond milk
- 50 g black or white rice
- 1 tbsp cacao powder
- 1 tbsp maple syrup
- 100 g unripe banana
- 1 tsp pumpkin spice
Instructions
- Bring the almond milk to boil in a pan.
- Add the rice, a pinch of salt and the pumpkin spice and stir everything together. Cover the pan and leave the rice to boil for 25-30 minutes on low heat. Check now and then if it doesn’t boil too fast. If the milk evaporates too quickly, you can add a bit of water.
- Mash the banana.
- Stir in the cacao powder when the rice is cooked. Stir in the banana and the maple syrup and serve warm.
- Cook Time: 30 mins