By Jody Paglia Tanzman, RD,LDN,CLC
Those of you Irish lads and lasses may recall this apple barley pudding from your childhood. My version gets a bit of an update with the addition of dried cranberries and spices and the substitution of nut milk for the heavy cream. Perfect for vegans, this pudding derives its thickness from the pectin in the green apples. The barley also adds a bit of thickness and texture as well as protein and fiber. The fresh lemon juice and relatively small amount of sugar prevent this dessert from being overly sweet. As is typical of traditional Irish cuisine, this rustic pudding is simple and filling.
NOTE: If you use Craisins versus unsweetened dried cranberries, use 1 tbsp less coconut sugar.