This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free!

TOASTED NOODLE ALMOND PUDDING
 
8 ounces noodles (gluten-free ok), broken in small pieces
1 can coconut milk
6 cups soy or other dairy-free milk (for soy-free)
1 cup ground almonds or pistachios
1 cup golden raisins
1 large sweet potato, grated fine
2 tablespoons orange flower water
Good pinch saffron
1 tablespoon ground cardamom
1 tablespoon ground ginger
Good pinch salt
 
Heat a large skillet, and add the noodles, stirring, until golden brown. Add the remaining ingredients, and bring to a boil. Reduce the flame to low, and cook covered about 30 minutes. The mixture will look lumpy: If it looks too thick, thin with a little more milk. Serve at room temperature

Only registered users can write comments.
Please login or register.

Powered by AkoComment Tweaked Special Edition v.1.4.6
AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com
All right reserved