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Leftover Rice Porridge Waffles (gluten free, vegan)

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Hi again everyone, I hope your Christmas and holidays were lovely! Ours went well: I had some time to wind down, spend quality time with family and friends, and of course, we ate well. My daughter fell ill, which was a minor setback, but as we were forced to spend most of the time inside I had a lot of time for recipe testing and cooking in general – a silver lining.

This years’ last collaboration is with Urtekram, and the theme was rice porridge, which is a very typical Finnish breakfast at Christmas time. I was excited when I heard the theme – I actually love rice porridge, especially when cooked slowly in a mixture of coconut milk and rice milk. Rice porridge is one of my favorite Christmas traditions, so I tend to cook a lot of it, most often too much. And you know, when Christmas is over, I usually still have some left in the fridge, and it might get a little bit boring by this time already.

But that being said, not this year! I realised that the solution for (boring) leftover porridge has been in front of me the whole time, in form of a waffle iron. Yep, keep on reading, there are some waffles coming up!

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When I realised that I could easily transform my leftover rice porridge into a delicious stack of waffles, I got even more excited. And after tasting them, it was clear that the excitement wasn’t for nothing: the waffles were so, so nice! And super easy and quick to prepare!

This time I served my leftover porridge waffles with persimmon, pistachios and creamy coconut milk – you can of course serve them with almost any fruits, nuts or berries, but as it is still the best season for persimmons, I suggest you try them. It’s almost like having candies on top of the waffles (but make sure, that the persimmons are ripe).

Wishing you delicious leftover waffle moments, Tuulia xx

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Leftover Rice Porridge Waffles with Persimmon, Pistachios and Creamy Coconut Milk
2 dl rice porridge (cooked in plant based milk)
2 dl coconut milk (or another plant based milk)
1 ripe banana
2 dl rice flour
1 Tbsp psyllium
1 tsp baking powder
vanilla powder
hint of salt
(1-2 Tbsp clear honey or maple syrup)

To serve: persimmons, pistachios, creamy coconut milk

1. Mix the coconut milk with the rice porridge in a bowl. Add the banana, and mix everyhting together with a hand blender, until smooth.

2. Mix the dry ingredients together (including the spices), and heat up the waffle iron.

3. Mix the dry and the wet ingredients together. Check the flavor, and if desired add a pinch of sweetener.

4. Oil the waffle iron lightly with virgin coconut oil, and bake the waffles. Dice up the persimmons, grind coarsely the pistachio nuts. Serve the waffles with them and coconut milk. Ah, bliss!

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