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Staying healthy over the festive period is challenging to say the least, but with recipes like this one, you'll be able to stay on track whilst still getting your sweet fix.
This lovely recipe was taken from Fearne Cotton's Happy Vegan cook book, however you can replace the milk substitute with cow's milk if you'd so wish. I would also suggest reducing the amount of orange zest you put in to the mixture, if you would prefer a more subtle taste of orange.
450ml oat milk
80ml maple syrup
2 tbsp chickpea (gram or besan) flour
1 tbsp ground flax seeds
400g cooked brown rice (freshly cooked from 200g raw rice or from a ready to each pouch)
100g dark chocolate, minimum 70% cocoa solids, broken into small pieces
1 vanilla pod, cut in half lengthways
Non-dairy ice cream to serve
Preheat oven at 160C/140C fan/325F/gas mark 3
In a bowl whisk together the milk, maple syrup, chickpea flour and ground flax seeds. Finely grate the zest from half the orange and peel strips of zest from the other half. Add both the grated zest and peeled zest into the mixture with the brown rice. Stir to combine.
Pour half the mixture into a medium casserole dish. Scatter over the dark chocolate pieces then cover with the remaining rice and place the vanilla pod on top.
Bake for 45 minutes until set and golden on top. Remove vanilla pod. Serve immediately with ice cream.