Oat Milk Pudding
Dissolve ¼ cup light brown sugar in 1 tablespoon water
in a saucepan over medium heat. Cook, swirling the
pan, until slightly darker, 3 to 5 minutes. Whisk in
2 cups oat milk. Whisk 1 egg with 2 tablespoons
cornstarch in a medium bowl until smooth; whisk in
½ cup of the warm oat milk mixture, then add the
mixture to the pan with the remaining oat milk.
Whisk in ½ teaspoon each salt and vanilla and bring
to a boil, stirring. Divide among 4 bowls; press plastic
wrap onto the surface of each. Refrigerate until set,
4 to 6 hours. Top with toasted coconut flakes.Chocolate-Avocado Pudding
Mix 2 tablespoons unsweetened Dutch-process
cocoa powder with 2 tablespoons hot water until
smooth. Puree with 1 large ripe avocado, 3 tablespoons
maple syrup, ½ teaspoon vanilla and ¼ teaspoon
salt, adding 1 to 2 tablespoons water and more
maple syrup, if needed. Divide between 2 small bowls.
Refrigerate until chilled, 30 minutes. Top with shaved
dark chocolate.Smart SnacksFOOD NETWORK MAGAZINE ●MARCH 2020Tahini-Honey Brown Rice Cereal Treats
Heat 1 stick butter, ¾ cup each tahini and honey
and ½ teaspoon each salt and vanilla in a large pot
over medium heat, stirring until smooth. Remove
from the heat and stir in 8 cups crisp brown rice
cereal and 1 cup sweetened shredded coconut.
Transfer to an oiled foil-lined 9-by-13-inch baking
dish; firmly press into an even layer; refrigerate
until set, 2 to 3 hours. Cut into squares.•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
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