Ingredients:
- 1/2 cup white minute rice
- 1 cup water
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 tsp salt
- 1/4 cup brown sugar
- 1 cup sugar "in the raw" (white sugar ok too)
- 1 3oz package Butterscotch JELL-O Cook and Serve pudding mix (NOT instant)*
- 1 cup oat flour
- 1 cup whole wheat flour
- 2 cups instant oatmeal
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp butterscotch flavor
- 1 tsp butter flavor
- 2 tsp cinnamon
- 1 tsp nutmeg
- Preheat the oven to 350F. Place water, minute rice, vanilla, and salt in a small saucepan over medium-high heat. Keep it on heat for 10 minutes, covered, stirring occasionally to prevent sticking.
- Reduce heat to low, and add almond milk. Stir constantly until grains of rice can be easily squished against the side of the pan with the back of a spoon, or until mixture resembles tapioca pudding.
- Take mixture off heat and put in blender. Blend until smooth.
- Scrape mixture into the bowl of a standing mixer and fill the blender with hot water. Set blender aside.
- Beat the rice paste at the highest speed, adding sugar and pudding mix large spoonfuls at a time to ensure smooth blending. Reduce speed and add oat flour and whole wheat flour.
- Add remaining ingredients at the slower speed.
- Grease a baking sheet, and using a large ice cream scoop (1/4 cup worked well), plop servings of dough onto the baking sheet at 2" distances. Try not to work the dough to much, or the texture will not be appealing.
- Bake at 350 for ten minutes, and let cool on the baking sheet.
Makes 1 dozen. (Maybe more if you don't eat as much dough)
*or vegan pudding mix
Guest post by Rebecca
*or vegan pudding mix
Guest post by Rebecca
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