August 17, 2019 1 min read
1. Heat the coconut oil in a medium skillet over a medium heat and add the apples and orange juice. Cook stirring often, until the apples start to caramelize. Stir in the Tulia Cinnamon Supersnack and cook for about 1 minute; set aside.
2. Combine milk, cardamom, rice, maple syrup, lemon zest and vanilla to a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens, about 25-30 minutes.
3. Divide the pudding among 4-6 serving bowls, spoon caramelized apples on top and let cool to a room temperature.
4. Serve and enjoy!
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