SoM LIFESTYLE SoM TIPS Lebanese Spiced Rice Pudding/Meghli BY NADIA JOSEPH | SoM PARENT This is a delicious gluten free Lebanese dessert that my entire family enjoys; served either warm or cold. The taste of cinnamon and spices reminds me of the holidays. It’s easy to make and delicious to share.
INGREDIENTS: 1 cup of rice flour
Moist Banana Bread BY ABIGAIL FROST | SoM PARENT One of my favourite desserts to always have on hand. I sometimes spread butter on it for breakfast and sometimes just eat it on its own. Either way it’s delicious and my kids love it.
1 cup of sugar
INGREDIENTS: 1/2 cup butter
7 glasses of water
1 cup sugar
1 tablespoon of caraway powder
2 eggs, beaten
1 tablespoon of cinnamon powder
4 bananas, finely crushed
1/2 tablespoon of anise powder
1 1⁄2 cups flour
1/3 cup of grated coconut (topping if desired)
1 teaspoon baking soda
1/3 cup of blanched almonds (topping if desired)
1⁄2 teaspoon salt
1/3 cup of peeled pistachios (topping if desired)
1⁄2 teaspoon vanilla
1/2 cup of pine nuts (topping if desired)
1/8 cup crushed walnuts (optional)
DIRECTIONS: 1. Soak the grated coconut, almonds, pistachios and pine nuts in cold water and dry with a cloth.
DIRECTIONS: 1. Preheat oven to 350º.
2. Put the rice flour, caraway, cinnamon, anise, sugar and water in a saucepan and boil. (Stir regularly, bring to a boil) 3. Cover the pan and simmer for about 10 minutes. 4. Pour into small individual bowls or one big serving bowl and let cool.
2. Cream together butter and sugar. 3. Add eggs and crushed bananas. 4. Combine well. 5. Sift together flour, baking soda and salt. Add to creamed mixture. Add vanilla. 6. Add walnuts. Mix until combined. Do not over-mix.
5. Garnish with grated coconut nuts, pine nuts, pistachios and almonds.
7. Pour into greased and floured loaf pan.
6. Serve warm or refrigerate to serve cold. z
9. Keeps well, refrigerated. z
NOVEMBER 2017 ISSUE
8. Bake at 350 degrees for 55 minutes.
pg. 7