Gluten Free and Specialty Diet Recipes

First batch was still too soft did it again this time with

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Ingredients
2-½ tablespoons Nutiva Butter Flavored coconut oil divided
2 Bags Miracle Rice, prepared and dried
3 cups Almond Milk
3/4cup (100g) Nutiva Coconut Flour
1 cup (110g) Blanched Almond Flour
1tbsp Konsyl Psyllium
2/3 cup Lakanto maple syrup
30-35 Drops oooflavors Corn Bread Flavoring (Omit for bread pudding, or sub their Raisin Bread extract for a different take)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
2 egg, beaten
½ cup cold almond milk

Preparation
Preheat oven to 300°F. Grease a 1-½ quart soufflé mold or baking dish with 1 tablespoon of the Nutvia Butter; set aside.
Prepare your Miracle rice, whisk your eggs in one bowl, and whisk your Flours and Psyllium together in another so they will be ready.
Heat 3 cups of milk in a saucepan until it is close to boiling. Add the Flour mix and reduce heat to low use a immersion blender to mix it in.
Stir until the mixture thickens (about 5 minutes).
Remove from the heat and add the remaining Nutiva Butter,  maple syrup, Flavoring, cinnamon, ginger, salt, eggs, and miracle rice stir in well, then PULSE with a hand blender so their are still come clumps of miracle rice left but it thickens up nice.
Pour into buttered dish. Place in the preheated oven and bake for 40 minutes.
Pour the cold milk over the pudding and return to the oven.
Cook for 2 hour to 2 hour 45 minutes until the top is brown and crisp. Depends on dish and how deep.
Serve hot or warm with topping of choice.

Turned out better...I am doing it in a deep loaf pan so I think that is part of my issues, I am also debating adding another egg or two for a more custard like consistency. Family thought it was a good bread pudding.

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