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Coconut Mango Chia Pudding Author: The Peach Kitchen Ingredients 4 tbsp chia seeds 2 cup coconut milk or almond milk 2 tbsp honey 6 tbsp diced ripe mango Directions Stir together all the ingredients in a bowl except mango and mix well. Chill for about 6 hours or overnight. Top with diced mango when ready to serve.
Rice Pudding with maple syrup and ginger snap crumble. To make the crumble, I adapted a ginger snap granola recipe from another website. Equal parts flour, ginger snap cookie crumbs, brown sugar and butter + 1 T cinnamon - spread on sheet pan and baked until crisp. I sprinkled it over the rice pudding to serve.