MAPLE ESPRESSO TEA RECIPES

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CREAMY RICE PUDDING RECIPE | JOOLS OLIVER FAMILY RECIPES



Creamy rice pudding recipe | Jools Oliver family recipes image

You can top this pudding with any fresh fruit you like, mashed or whole, and occasionally I add a few small blobs of jam, too. I’ve used unsweetened almond milk here because my kids like the taste of it, but regular milk works just fine, too

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 6

120 g risotto or pudding rice
800 ml unsweetened almond milk or regular milk, plus an extra splash
4 tablespoons maple syrup or runny honey
1 teaspoon vanilla paste (or you can scrape out the seeds from a vanilla pod, if you have one)
1 handful of blueberries
1 ripe banana

Steps:

    1. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly. Loosen the rice pudding with an extra splash of milk before serving, if needed. Peel and slice the banana, then serve the rice pudding scattered with the blueberries and banana and the remaining maple syrup or honey drizzled on top. Tips & tricks: As a treat, I sometimes like to turn this into chocolate rice pudding by adding two tablespoons of quality cocoa powder in with the rest of the ingredients.

Nutrition Facts : Calories 224 calories, FatContent 2.7 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 46.4 g carbohydrate, SugarContent 21.1 g sugar, SodiumContent 0.1 g salt, FiberContent 1.1 g fibre

HEALTHY BIRCHER MUESLI RECIPE | JAMIE MAGAZINE RECIPES



Healthy Bircher muesli recipe | Jamie magazine recipes image

A delicious, healthy muesli you can make the night before

Total Time 10 minutes

Yield 2

Number Of Ingredients 10

100 g oats
2 tablespoons white chia seeds
1 tablespoon pumpkin seeds
350 ml milk of your choice (I use almond or coconut)
maple syrup to taste
1 dash of all-natural vanilla extract
1 lemon
2 ripe pears
1 pinch of ground cinnamon
1 small handful of dried sour cherries or cranberries

Steps:

    1. The night before, put the oats, chia seeds and pumpkin seeds into a bowl or container, pour over the milk, and add the maple syrup, vanilla and a squeeze of lemon juice. Mix well, then cover and pop into the fridge overnight.
    2. In the morning, chop the pears into little chunks, sprinkle over the cinnamon and add the sour cherries. Either layer them up with the oats and seeds in a glass or bowl, or just run out of the door with everything in a little container.

Nutrition Facts : Calories 381 calories, FatContent 11.7 g fat, SaturatedFatContent 1.5 g saturated fat, ProteinContent 9.9 g protein, CarbohydrateContent 61.1 g carbohydrate, SugarContent 23.8 g sugar, SodiumContent 0.3 g salt, FiberContent 12.8 g fibre

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CREAMY RICE PUDDING RECIPE | JOOLS OLIVER FAMILY RECIPES
You can top this pudding with any fresh fruit you like, mashed or whole, and occasionally I add a few small blobs of jam, too. I’ve used unsweetened almond milk here because my kids like the taste of it, but regular milk works just fine, too
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 224 calories per serving
    1. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly. Loosen the rice pudding with an extra splash of milk before serving, if needed. Peel and slice the banana, then serve the rice pudding scattered with the blueberries and banana and the remaining maple syrup or honey drizzled on top. Tips & tricks: As a treat, I sometimes like to turn this into chocolate rice pudding by adding two tablespoons of quality cocoa powder in with the rest of the ingredients.
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    1. The night before, put the oats, chia seeds and pumpkin seeds into a bowl or container, pour over the milk, and add the maple syrup, vanilla and a squeeze of lemon juice. Mix well, then cover and pop into the fridge overnight.
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