The alf’s moved in on December 1st. as a tradition in our house. That means the kids (mostly Flora now) are all excited and are making sure we feed them to keep them happy all they way to Christmas eve, meaning serving them their favourite food – rice pudding with cinnamon sugar and butter on top!
The kids love it too, so it is on the menu for them as well 1-2 times a week for the first 3 weeks of December. And it not too bad, as we use the left overs for rice pancakes as dessert or in the lunch bags.
This year Daddy has been saying things to tease the alf’s which he shouldn’t have – the alf’s are teasing him now by tying up his shoe laces, wrapping his chair in tape and so forth…
  • Ca. 1200g rice pudding
  • 1 spsk sugar
  • Vanilla from 1 bean
  • 2 spsk. apple sauce
  • 1 cup glutenfree all purpose flour
  • 1 tsp. xanthan gum
  • Vegan butter for the pan
How to:
  1. Mix all the ingredients – use a blender stick to make it easy.
  2. Roast on pan (approx. 3 tbls. per pancake) on both sides until light brown.
  3. Serve with homemade vanilla sirup, chopped pistachios, pomegranates or cinnamon sugar.

TIP: Can be served cold and used in lunchbags the next day.