In this recipe, I added subtle pumpkin pie spices, vanilla and raisins making this pudding into a delicious creamy dessert. By using instant pot, I saved a lot of time standing by the stove stirring the rice until it is cooked and creamy. The best part is, this pumpkin pie spice rice pudding is wonderful for breakfast, snack or a dessert, has 7 grams of protein per serving and the kids love it! Add some healthy toppings like seeds, nuts or berries to make this pudding even more delicious!
The parsnip is a vegetable which benefits from being left in the ground during the winter as the frost helps convert its starch into sugar, making for a sweeter taste. I’ve used it in this recipe to create a lovely, light and crispy gnocchi.
These gluten-free fritters are amazing ???? The texture of these delicious morsels is, soft and pillowy on the inside and a little crispy on the outside, oozing with apples, raisins and cinnamon. I promise you, they are the BEST gluten-free fritters