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Lemon Ginger Barley Pudding with Raspberries

This is a sophisticated variation of rice pudding and one of my favorite desserts. It also makes a great sweet treat at breakfast. You can make it from leftover barley too. Almond cashew cream is a basic vegan creamer that can be customized for different uses. Add dates for sweetness or flavor it with vanilla to use in coffee, tea, or desserts.

This recipe was adapted from THE DIABETES FRIENDLY KITCHEN cookbook (2012, Houghton Mifflin Harcourt), by The Culinary Institute of America and Jennifer Stack.

CIA's Lemon Ginger Barley Pudding with Raspberries recipe

Ingredients

Barley Pudding

Makes 6 Servings

  • 2 cups cooked barley
  • 1 cup unsweetened almond cashew cream
  • 1 teaspoon vanilla extract
  • 1/4 cup agave syrup
  • Pinch of fresh nutmeg
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ginger root, minced
  • 3/4 cup frozen, unsweetened raspberries

Lemon Ginger Cream

  • 6 tablespoons unsweetened almond-cashew cream
  • 1 tablespoon agave syrup
  • 1/2 teaspoon lemon zest
  • 1 inch piece of peeled and sliced ginger root

Unsweetened Almond Cashew Cream

  • 1/2 cup raw, unsalted almonds
  • 1/2 cup raw, unsalted cashew pieces
  • 1 1/2 cups water

Directions

Barley Pudding

  1. Combine all of the pudding ingredients in a heavy sauce pan. Bring to a simmer and cook for 8 to 10 minutes stirring frequently.
  2. Remove from the heat and fold in the frozen berries. Allow to cool.
  3. Meanwhile, combine the ingredients for the lemon ginger cream and simmer for 5 minutes. Allow to cool and remove the ginger slices.
  4. Using a 1/2 cup scoop, portion the barley pudding into individual ramekins. Top with 1 tablespoon lemon ginger cream per portion and serve.

Unsweetened Almond Cashew Cream

  1. Soak the nuts and water in the jar of a blender for 8 to 12 hours.
  2. Then, blend until smooth.
  3. Strain through a fine mesh strainer, multiple layers of cheesecloth, or a nut milk bag. Use as desired.
 Nutrition information Per Serving: Calories-138, Protein-1 g, Carbohydrates-29 g, Fiber-2 g, Total Fat-3 g, Saturated Fat-1.5 g, Sodium-71 mg

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