RiceBread Pudding
Missing Cornbread or Cornbread Pudding? Try this GF, Dairy Free Corn-Free recipe, that will fill that void! Or, if you're craving corndogs, pour the batter into muffin cups and add all natural hot dogs cut into quarters. Yum!
Ingredients
- 1.50 cups Cooked Rice Brown or White, or Quinoa
- 2 cup Grated Yellow Squash or Zucchini
- 4 Eggs whole, for yoke color, or use 8 whites, for lower fat
- 1 cup Coconut milk
- 1 stick Butter, melted
- 1/3 cup Coconut Sugar or 2-3 Tbsp Stevia
- 2 1/2 tsp Baking Powder
- 1 Tsp Salt
- 1 cup Millet Flour or other GF blend
- 3/4 cup Rice Flour coarsely ground
- Honey
- Butter Optional
Instructions
- Preheat your oven to 350 degrees F.
- Put your 1.5 cups of cooked rice in a large bowl (thawed leftovers from last week, or freshly cooked and cooled).
- Grate your Yellow Squash or Zucchini if you want more color, directly into the bowl. You want at least a cup, possibly 2.
- Add your 4 Eggs (8 Egg Whites if you're going for lower fat, but note that you'll lose some of the yellow color if you do!)
- Pour in about a cup of Coconut Milk (I use the sweetened carton, after all, corn is sweet) and the coconut sugar
- In a separate bowl, combine your flours, baking powder and salt. (I use a clean coffee grinder to make my own flours)
- Add dry ingredients to the rest, Stir until well combined.
- Pour batter into a lightly greased 9x13 baking pan, Bake approximately 40-50 minutes until top is lightly browned. Be careful not to overcook, it is supposed to be Ricebread pudding, so it should be a little moist.
- Drizzle honey over the top right away, and add butter to each slice as you serve it... at least I do.
Notes
I've also been known to serve it with Chipotle Salt or Green Chile Sugar from The Spice and Tea Exchange!