| Barley Pudding With PearGinger Sauce |
| This is my signature dessert. It's very, very good. |
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| Barley Pudding |
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| 3 cups |
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Water |
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| 1 cup |
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Pearl barley |
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| 1 to 1 1/2 cups |
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Almond amasake or vanilla soymilk |
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| 5 to 10 drops |
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SteviaClear (to taste) |
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| 1/4 cup |
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Maple syrup, if desired |
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Pinch of sea salt |
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Cinnamon |
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| 1 |
Soak barley overnight for best results. Bring water and barley to a boil, lower heat and cook until water is absorbed - about 30 minutes. |
| 2 |
When the barley has cooled, combine with other ingredients in a food processor and blend until smooth. Add more liquid for a creamier consistency. Adjust amounts of stevia if using maple syrup. |
| 3 |
Place in individual serving bowls and spoon PearGinger Sauce over the pudding. Garnish with a mint leaf. |
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| Servings: 5 |
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| Cooking Tips |
| Cooked as a grain, barley requires 2 times water. In order to achieve a pudding consistency, it needs to be cooked with more water. |
| For rice pudding, substitute a combination of short grain brown rice and sweet brown rice. |
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