Breakfast PuddingA healthy version of bread pudding that makes a special breakfast treat!
4 C brown rice, millet or buckwheat, cooked
(rice =1 1/3 C dry + 2 2/3 C water; millet or buckwheat = 1 C dry + 3 C water)
1 C raisins, or other chopped dried fruit
1/4 C raw slivered almonds or pecans or other nut pieces
1 Tbsp pineapple juice, concentrated
1 C cashews, washed and sterilized, or raw almonds
2 C water
1/2 C dates, chopped
1 tsp vanilla
2 Tbsp pure maple syrup
Mix first 4 ingredients toegether and spread into an 8x12 cake pan. Blend remaining ingredients in a blender and pour over first mixture. Mix well.
Bake at 350° until set, about 45 minutes.
Servings: 12 squares
Submitted by Bonnie Sue Patten
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