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Barley Pudding With PearGinger Sauce
This is my signature dessert. It's very, very good.
 
Barley Pudding  
3 cups   Water  
1 cup   Pearl barley  
1 to 1 1/2 cups   Almond amasake or vanilla soymilk  
5 to 10 drops   SteviaClear (to taste)  
1/4 cup   Maple syrup, if desired  
  Pinch of sea salt  
  Cinnamon  
 
 
1 Soak barley overnight for best results. Bring water and barley to a boil, lower heat and cook until water is absorbed - about 30 minutes.
2 When the barley has cooled, combine with other ingredients in a food processor and blend until smooth. Add more liquid for a creamier consistency. Adjust amounts of stevia if using maple syrup.
3 Place in individual serving bowls and spoon PearGinger Sauce over the pudding. Garnish with a mint leaf.
 
Servings: 5
 
Cooking Tips
Cooked as a grain, barley requires 2 times water. In order to achieve a pudding consistency, it needs to be cooked with more water.
For rice pudding, substitute a combination of short grain brown rice and sweet brown rice.

 

 
     
 
     

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