I honestly had no idea what to call this recipe. It’s a cross between rice pudding and oatmeal, creamy but with a more substantial texture and sweet and toasty like kettle corn. I don’t know? Creamy Power Grain Pudding won in the end after my boyfriend gave his final vote.
The power grain blend is a mixture of barley, freekeh and bulgur. I found a mixture of the three at my local grocery store – don’t fret though if you can’t locate it. Using only one of the grains or ¼ cup of each will do. The cooking time won’t change.
Toasting the grains in a bit of ghee infuses a caramelized flavor into the final dish that is top notch delicious! Whatever you do don’t skip this step. Once the grains are golden, you pour in the liquid and let it cook until creamy. Top with toasted coconut, hemp seeds, and almond milk.
This Creamy Power Grain Pudding can be served as breakfast or dessert! It has almost 10 grams of protein and 8 grams of fiber with no refined sugar or dairy. Practically health food, am I right? Enjoy!
If you decide to take a chance on this Creamy Power Grain Pudding, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- ½ teaspoon grass fed ghee
- ½ cup power grain blend (barley, freekeh, and bulgar)
- 1 cup unsweetened almond milk
- 1 cup filtered water
- ½ cup coconut cream
- 1½ tablespoons coconut nectar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Top with: Hemp seeds, almond milk and coconut chips
- In a pot over medium-low heat, melt the ghee and add in the power grain blend. Toast the grains for about 5 minutes, until they smell like popcorn.
- Add in almond milk, water and coconut cream. Cover and cook for about 20 minutes, stirring occasionally, until creamy. Stir in coconut nectar, cinnamon, and salt. Spoon into bowls and top with hemp seeds, almond milk, and coconut chips. Serve immediately.