Lemon Rice Pudding

Lemon rice pudding glamour

Lemon Rice Pudding

Recipe Details:

Lemon rice pudding is a dessert featured for our Cinco de Mayo download.

After a spicy meal what better way to soothe your palate then with a cool rice pudding. This one is vanilla spiced with cinnamon and maple syrup. It’s topped with roasted hazelnuts – Zella! – and fresh fruit. It’s a simple recipe but takes some time as the rice needs to cook in the pudding. This dessert is a wonderful end of a meal, it’s bright, colorful and delicious. Please check our link for Zella Hazelnuts at the bottom of this recipe.

TOTAL TIME: 60 min

ACTIVE: 10 min

INACTIVE: 50 min

Makes 8 Servings

SERVING: 1 parfait cup

Equipment List

  • Small sauce pan
  • Blender
  • Zester
  • Strainer
  • Parfait glasses

Ingredients:

  • 2 cups Cheri’s HazelCream
  • 1 lemon zested
  • 1 cup water
  • 1 cup long grain white rice
  • Cinnamon stick
  • 1/2 cup non-dairy ricotta
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 1/4 tsp ground cinnamon
  • 1 cup roasted hazelnuts, chopped
  • Fresh fruit

Please see our suggested ingredient providers links just below the recipe…

Prep Ingredients

Gather all the ingredients.

Simmer

Combine 1 cup of HazelCream with the water. Bring to a simmer over medium heat. Add the cinnamon stick and lemon zest. Turn off the heat and let rest for 30 minutes.

Strain

Strain out the lemon zest. Leave the cinnamon stick in the liquid mixture. Add the rice. Bring to a simmer then reduce to low. Cover and cook for 20 minutes until the rice is soft.

Blend

Put remaining HazelCream, ricotta, vanilla and maple syrup into a blender. Blend until smooth.

Combine

Combine the blender mixture with the rice along with the ground cinnamon.

Enjoy

Half fill parfait glasses with the pudding. Top with hazelnuts and fresh fruit.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream: www.cherishazelcream.com

For fresh roasted Oregon Hazelnuts: www.zellafoods.com

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pecan Pie

Pecan Pie on a table

Pecan Pie

Recipe Details:

This delicious pie combines hazelnuts and pecans, so you may call it a nut pie, if you like. We use a pre-made gluten-free pie crust, so the recipe couldn’t be easier. Mix, bake, enjoy.

TOTAL TIME: 1 hour

20 min

ACTIVE: 20 min

INACTIVE: 1 hour

Makes 1 pie

SERVING: 8 slices

Equipment List

  • Mixing bowl

Ingredients:

  • Pie Crust
  • 3/4 cup corn syrup
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbs corn starch
  • 1/4 cup non-dairy butter
  • 1 tsp vanilla
  • 3 Tbs flaxseed meal
  • 9 Tbs warm water
  • 1 1/2 cups hazelnuts
  • 1 cup pecans

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients. combine the flax seeds and water. Set aside for 10 minutes.

Chop pecans

Chop the pecans.

Chop hazelnuts

Chop the hazelnuts

Mix ingredients

Mix together all ingredients except for the nuts.

Add nuts

Fold in the hazelnuts and pecans..

Fill pie crust

Pour the filling into the pie crust.

Bake

Bake at 350F for 60-70 minutes. The filling should be bubbly, but still a little liquid.

Rest

Let the pie cool a little, it will firm up as it rests. Then enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Wholly Wholesome Gluten Free Pie Shell

EarthBalance Non Dairy Butter

Bob’s Red Mill Fax Seed Meal

For Zella fresh roasted Oregon Hazelnuts

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pesto

Pesto in a Bowl

Pesto

Recipe Details:

This tasty pesto replaces pine nuts with tasty hazelnuts. There is a terrific scrambled egg substitute, and also non-dairy cheese. Use it as a dip for chips or as a spread on sandwiches.

TOTAL TIME: 50 min

ACTIVE: 30 min

INACTIVE: 20 min

Makes 8 Cups

SERVING: 2 Tbs

Equipment List

  • Sheet Pan
  • Food Processor

Ingredients:

  • 1/2 cup hazelnuts
  • 4 cloves garlic, peeled
  • 2 cups packed fresh basil
  • 3/4 cup non-dairy parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt (to taste)
  • up to 1 tsp sherry vinegar (to taste)

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Prep Ingredients

Cut the basil. The basil should be packed into the measuring cups.

If you are using ZellaFoods Hazelnuts, skip to step 5. They are already roasted and ready to use.

Roast

Roast the hazelnuts at 350F for 20 minutes. Let the nuts cool.

Remove skins

Roll the nuts in a kitchen towel to remove most of the skins.

Blend

Place hazelnuts, garlic, and basil in your food processor, then process until the texture is coarse.

Add Cheese

Add the Non-Dairy Parmesan Cheese and process until it is mixed in.

Add Oil

Slowly add the olive oil. while blending the mixture.

Finishing Touches

Add salt and vinegar to taste.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For VioLife non dairy parmesan cheese

For Zella fresh roasted Oregon Hazelnuts

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.