Prompt: Nuts & Seeds

[runpunkrun]

Nut & seed granolas, nut flours, seed loafs, nut butters, candied nuts, roasted seeds—if it involves nuts and/or seeds, now's the time to share.

To fill this prompt, you can:

1. Slide into the comments of this post and share a link to a recipe and why you like it.
2. Write up a favorite recipe and post it to the comm.
3. Post a review of a related product or cookbook to the comm.
4. Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

This prompt lasts all month, but it's only for inspiration and not a requirement. You can still post to the comm if it isn't related to the prompt.

Here's what's going on in the comments:

• Rice pudding with hazelnut flour from fred_mouse
• Too Lazy To Measure 5-minute Fruit Pudding for One from jesse_the_k

Comments

Rice pudding with hazelnut flour

[fred_mouse]

For Reasons, I have surplus hazelnut meal at the moment. What i've been using it for is adding protein to rice pudding, which is one of those foods I'll happily eat any amount of.

Ingredients: 2-3 cups of white rice (depending on how absorbent it is, and how gluey you like your pudding); butter or cooking oil; 1 litre soy milk (I presume it works with other milks, but haven't tried); a small amount of sugar; lots of cinnamon; about 2/3 cup hazelnut mea.

equipment: large saucepan/stove top cooking pot; wooden spoon or other stirring equipment.

Over low heat, warm the oil/melt the butter - I use enough to cover the bottom of my cooking pot, which is about 1 oz of butter, or the equivalent in oil. Add the hazelnut flour and stir around for a bit until you start to smell warm hazelnuts - a minute or two (if you don't smell anything after a couple of minutes, just keep going with the rest of the recipe). Add the cinnamon, stir for maybe another minute. Add the rice, and stir until it is evenly mixed through with the other ingredients (skimping on this will leave you with strongly cinnamon flavoured lumps in the final pudding, which I like, but others don't). Stir the soy milk in, stirring either continuously, or alternating adding and stirring (again, lumps). Cover, bring to simmer, leave on simmer--stir every minute or so--until the texture is just about right (make sure the rice is cooked through). Stir through sugar to taste, and leave sit for about five minutes -- it will congeal a bit as it cools.

I've done this with sushi rice, basmati, whatever the really cheap rice is at the nearby store - the rice to liquid ratio needs a bit of tweaking, but not much. The hazelnut meal substitutes for about a cup of rice in terms of liquid absorption.

Re: Rice pudding with hazelnut flour

[jesse_the_k]

That sounds so comforting!

Re: Rice pudding with hazelnut flour

[fred_mouse]

It is! Relatively low effort, high pay off.

Too Lazy To Measure 5-minute Fruit Pudding for One

[jesse_the_k]

Put a handful each of
- frozen cranberries
- frozen blueberries
plus
- a heaping tablespoon of coconut flour
in a small covered dish and microwave at 1000 watts for 2:00.

Remove from microwave and let sit while you get the applesauce from the fridge. Stir in a heaping tablespoon to smooth things out and bonus cool the cooked berries.

Get a really generous handful of chopped nuts -- I've used pepitas, pecans, walnuts, or almonds -- and stir that in.

Let it sit for five minutes and enjoy. Crunchy! Smooth! Sweet! Tart!