Sunday, September 26, 2010

Gluten-Free Fall Specials: Baked Pumpkin Cranberry Rice Pudding from Ginger Lemon Girl

I was honored when Carrie, of Ginger Lemon Girl, agreed to be a part of Gluten-Free Fall Specials.  I am an avid fan of her blog. Carrie has been gluten-free since 2007. By 2009, she was also dairy and soy-free. Her recipes have evolved over time as she works to stay symptom free (she struggled with migraines for years) and strives to make meals using the healthiest ingredients. While I personally want to try all of Carrie's holiday dessert recipes, I'm glad she chose a simple breakfast recipe to share with us today. I find myself easily tempted by sugary treats during the colder months, so a healthy breakfast like this rice pudding is a lovely way to start the day. Sweet and filling, it satisfies that pumpkin pie craving without all the sugar.


















I’m honored to participate in Iris’ series on Gluten-Free Fall Specials! My name is Carrie and I’m the author of Gingerlemongirl.com. I’ve been creating original gluten free, dairy/casein free, and soy free recipes since 2007.

This time of year is so busy for my husband and me. We work in academic settings, and by mid-September we both end up feeling frazzled and wishing for the slow days of summer again. Generally, we pack breakfast & lunch to take to work with us; some weeks I’m better at this than others.

One of my favorite gluten free quick snacks for breakfast or a snack is rice pudding. You can use any type of rice for this pudding. I’d love to try it with Arborio rice which would yield a super creamy rice pudding.  The best part about this dish is that you can use it as a base for lots of healthy ingredients. For instance, in the fall I love rice pudding with pumpkin, cranberries, and walnuts!  Apples and raisins are also a nice addition.  During the summer you can use fresh fruits such as blueberries or peaches.  Rice is easy to digest and naturally gluten free. Along with protein provided by almond milk and a few eggs – it makes for a filling, healthy, and delicious breakfast.

Rice pudding can be made in a variety of ways with or without eggs…on the stovetop, baked, etc…  I really like a baked version because I think it’s a little more versatile. Personally,  I like a creamy rice pudding, so when I make my serving I just add an additional half a cup of almond milk poured over my pudding and mixed in with a spoon. My husband likes his serving hot and held together right out of the oven without the additional milk… so this version pleases us both.


















Baked Pumpkin Cranberry Rice Pudding
Free of gluten, dairy/casein, corn, and soy

Ingredients:
2 cups cooked rice (-or- 1 cup dry rice, cooked with 2 cups of water)
2 eggs
1 ½ cups almond milk
3/4 cup cooked pumpkin or butternut squash puree
1/3 cup honey (-or- up to ½ cup for sweeter palates)
1 tablespoon vanilla extract
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
½ cup dried cranberries, chopped apples, or raisins

Optional:
¼ cup finely chopped walnuts, for sprinkling on top
2 teaspoons of sugar + 1 teaspoon of cinnamon mixed together, for sprinkling on top

Directions:

  1. Preheat oven to 350 degrees.  
  2. Grease 2 quart casserole dish or large baking dish and set aside.  
  3. In a large bowl whisk together the eggs, almond milk, pumpkin puree, honey, vanilla extract, salt, cinnamon, and nutmeg.  
  4. Add the cooked rice dried cranberries to the egg/milk mixture. Stir to combine. 
  5. Pour the rice pudding into your greased casserole dish.  If you’d like, sprinkle chopped walnuts, and the sugar/cinnamon combination evenly over the top of the casserole. Place the rice pudding in the preheated oven and cook for 25 minutes. When done, the pudding should be firm, but jiggle slightly. It will also be bubbling around the edges and should appear golden brown. 
  6. Allow the pudding to cool for about 10 minutes before serving. Can be eaten hot or cold. For a creamy pudding, add 1 cup of rice pudding to a serving bowl and pour ½ cup of almond milk over the pudding. Stir for a creamy, delicious breakfast or dessert!!
Carrie is a dedicated advocate of eating whole foods and living a life that’s full of healthy balance. As a food writer and recipe developer since 2007, she’s proud to share fresh, delicious, and original gluten free recipes on Gingerlemongirl.com. Carrie also loves leading her local gluten free/celiac support group in Eastern NC. Please visit Gingerlemongirl.com for more of Carrie’s recipes, gluten free baking tips, and to contact her.





Thank you, Carrie, for heading up our last week of Gluten-Free Fall Specials. For those of you who want more recipes like this, check out Carrie's recipe index. And on Tuesday we'll have our final Gluten-Free Fall Special from a wonderful blogger, Zoe, of Z's Cup of Tea. Her recipe is definitely one I've been waiting for!

8 comments:

Alea said...

This sounds so good! I have been looking for heartier homecooked breakfasts for my kids. Thanks for sharing!

Carrie said...

Thank you so much for sharing my post Iris!! :-) I hope people enjoy it!

gfe--gluten free easily said...

This is beautiful, Carrie! Such a fabulous idea on making rice pudding just a little more special--thank you. :-) I can't wait to try a few variations myself.

Loving this series, Iris. I can't believe it's almost done!

Shirley

Iris said...

Thank you, Carrie! I will definitely be making this!

Heidi @Adventures of a Gluten Free Mom said...

OMG, Carrie! Please STOP IT (not really, but you are making me put on a few pounds girly). :0)

This looks like a yummy fall breakfast!

Iris, I agree with Shirley, FANTASTIC series!!

xo,
Heidi

Amy @ Simply Sugar & Gluten-Free said...

Carrie - first, I love the plates. My grandma had a set of those...I am going to have to keep an eye out for them. They bring back great memories. My Granny Jeanne loved brown.

And, wow..fabulous recipe. I love anything with pumpkin...it's so good for you and totally delish.

Katherine said...

Awesome recipe! I'm always looking for a gluten-free breakfast item especially since I usually have a lot of these ingredients as left-overs in my fridge. Actually, this looks like a great carb-filled desert dish on days before my long distance runs. Thanks!

Tasty Eats At Home said...

Carrie, you are speaking to my heart with this pumpkin recipe! My fall cravings have started (today I bought a huge butternut squash, spaghetti squash, pumpkin, and acorn squash at the farmers market - went a bit overboard, I'm afraid) and I want these kind of dishes!

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