Toasted Hazelnuts Intensify The Flavor of This Feel-Good Pudding. Eat Up!


Think hazelnuts are a splurge?

While they may be higher in calories, they're also a great source of oleic acid, an omega-9 that helps to reduce blood pressure and prevent strokes or heart attacks. So chill, darlin'. Enjoy your puddin'.

What You Need

Substitute for 2 eggs
1 (13.5-ounce) can light (or "lite") coconut milk
¼ cup stevia
2 cups brown rice, cooked
1 teaspoon almond extract
Zest of 1 medium orange
½ teaspoon ground cinnamon
¼ teaspoon allspice
1 cup dried cranberries
¼ cup hazelnuts, toasted and ground

How to Make It

Preheat oven to 375 degrees F. Spray a 9-inch baking dish with cooking spray and set aside.

In a large mixing bowl, combine egg substitute, coconut milk, stevia, brown rice, vanilla, orange zest, cinnamon, allspice and cranberries; mix well. Transfer mixture to prepared baking dish. Cover with foil.

Bake for 25-30 minutes. Remove foil, stir and place back into the oven (uncovered) until liquid is absorbed and brown rice is tender, approximately 30-35 more minutes. Set hazelnuts in the oven on a baking sheet to toast for 10 minutes; remove and transfer to a food processor to grind. Remove ground nuts from food processor.

When done, sprinkle pudding with ground and toasted hazelnuts. Set aside to cool for a few minutes. Serve warm.

Want more recipes like this one? Browse through our vegan recipes on the site to find something yummy!


Amie Valpone, Nutritionist and Personal Chef

The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary nutritionist specializing in gluten-free "clean" eating. Amie is also a personal chef, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.

Photo Source: llsimon53

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