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chai spiced chia pudding | gluten & dairy free | frannycakes

Chai Spice Chia Pudding

If there is one thing that I am terrible about it is breakfast. I am that person who keeps a box of Fruity Pebbles or Cinnamon Chex on her desk so that she can eat when she gets to the office because food any earlier than that is just not doable. Unless you call a double dirty soy chai with mocha breakfast. Because that is what I grab when I want something earlier in the day. Espresso + tea + spices = heaven.

This week’s goal is to eat a good, filling breakfast. One packed full of nutrition and vitamins (I am trying to take my doctor’s advice here…) and a little less in the empty calorie department.

In my breakfast experiments, I think it is best to take baby steps. I already like chai in the morning. And goodness, we know how I love desserts. So, I am meeting myself halfway. Breakfast that sounds like dessert, has the flavors from my favorite Starbuck’s addiction and is full protien, omega-3s and whatever else those little bad boys are full of.

chai spiced chia pudding | gluten & dairy free | frannycakes

Chai Spice Chia Pudding
Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 2 hours
Total time: 2 hours 5 mins
Serves: 2
  • 1 cup unsweetened almond milk
  • 2 tablespoons honey
  • 1/4 teaspoon grated fresh ginger
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon pepper
  • 3 tablespoons chia seeds
  1. Whisk together all the ingredients and put in a container with a tight fitting lid and put in the fridge
  2. Shake vigorously every 10-15 minutes for the first half hour. Then let sit for about 2 hours, just until it sets up and has a pudding-like consistency. If you would prefer a smooth pudding, pop it in the blender and blend until smooth.


chocolate rice pudding | riz au chocolat

Chocolate Rice Pudding

chocolate rice pudding | riz au chocolatApparently, today was National Chocolate Pudding day. I wish I had known before 4 o’clock today, or I would have invented the most amazing chocolate pudding that you had ever eaten. But, as is frequently the case, when I need it, I was out of milk, eggs and butter. But I could not let the day go with out celebration.

I remembered a post from Joy the Baker from earlier this week where she made a risotto rice pudding. The method was perfect for the ingredients that I had in my fridge after 4 days away. The risotto rice lets off a lot of starch, so there is no need for eggs or flour to make a creamy pudding. It is simple, easy and almost cathartic to make.

(After some googling, I found that chocolate rice pudding is a traditional French dessert, I no longer feel super creative).

Chocolate Rice Pudding
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 6
A delicious chocolate and rice pudding.
  • 1 cup arborio or sushi rice
  • 2 tablespoons
  • 3 cups milk (non-dairy works fine)
  • 1/2 cup (3 oz) roughly chopped bitter sweet chocolate
  • 1 teaspoon vanilla extract
  • salt
  1. Heat the milk in a medium sauce pan.
  2. In a second pan, saute the rice in the oil over medium-low heat for about 2 minutes. The rice will become translucent.
  3. Slowly add the milk a little at a time, waiting until the previous milk is almost absorbed. Stir constantly. This process is similar to making risotto and takes about 30 minutes.
  4. Once the milk is absorbed, add the chocolate, vanilla and salt.
  5. Keep stirring for about 5 more minutes.

If you use regular milk (or an unsweetened variety of non-dairy milk), you will most likely need to add sugar. Between 1/8 & 1/4 cups should be plenty. Add this in at the end with the chocolate, vanilla and salt.

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