Apple Cinnamon and Barley Pudding

• Produce

  • 1 1/2 lbs Cooking apples, sweet
  • 1 Lemon, Juice of

• Canned Goods

  • 5 tbsp Coconut milk, light

• Condiments

  • 1/4 cup Honey - sub maple syrup

• Pasta & Grains

  • 3/8 cup Pearl barley

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1 Pinch Sea salt, fine
  • 1 tsp Vanilla extract, pure

• Liquids

  • 4 cups Water, filtered

Found on robustrecipes.com

Description

Ingredients

• ¼ cup plus 2 tablespoons pearl barley
• 4 cups cold filtered water
• 1½ pounds (about 4 apples) sweet cooking apples, such as Gala or Honey Crisp
• ¼ cup to ½ cup honey - sub maple syrup for vegans (amount depends on how sweet your apples are; start with smaller amount)
• Juice of 1 lemon
• 1 teaspoon pure vanilla extract
• 1½ teaspoons cinnamon
• Pinch fine sea salt
• 5 tablespoons light coconut milk (can use full fat coconut milk for richer consistency)
• optional: 2 tablespoons Irish whiskey
• Optional: Top withCoconut Whipped Cream

Directions

• Combine pearl barley and water in a medium-sized sauce pan. Cover with a lid and bring to a boil. Reduce to a simmer while it is still covered.
• While the barley is beginning to cook, peel, core, and chop your apples into 1 inch chunks.
• Add the apples to the barley, return to a boil, reduce to a simmer. Simmer, covered for 20 to 25 minutes, or until apples are very tender and the barley is tender. Remove from heat and allow to cool just slightly.
• Transfer to a blender, working in batches, being careful not to fill the blender more than half way at a time to avoid eruptions. Blend until really smooth, about 1 minute per batch.
• Return the mixture to the same pot, bring to a boil, immediately remove from the heat.
• Stir in the remainder of your ingredients except the coconut milk and optional Irish whiskey and Coconut Whipped Cream. Make sure to taste-test as you go to add the desired amount of honey.
• Allow to cool slightly. Transfer to serving dishes or a bowl. Allow to chill in the refrigerator for at least 4 hours, or until cold.
• Combine the coconut milk with the whiskey (if using the whiskey). Stir the coconut milk mixture into the pudding.
• Top with Coconut Whipped Cream, if desired. Serve chilled. Store in an airtight container for up to 4 to 5 days.