Vegan 'Risengrød' with Marinated Apples & Salted Almonds


Happy 1st Sunday of Advent!!

I have been so excited to share one of the things that I have been working on lately…..My new website is launched!!!

I have created a blog and have been longing to share more of my creations for a while as I have so much content that might be able to inspire some of you out there. I have been passionate about this a holistic lifestyle and creating food with intention. I wanted to have an outlet to share and inspire from my own experience and from the knowledge about this lifestyle I have gathered through the years.

To celebrate this cold 1st Sunday of Advent I created two versions of a vegan ‘Risengrød’ , the original version with Cinnamon Sugar and another version with Marinated Apples & Salted Almonds.

I hope you will enjoy this recipe and are having a blissful day with your loved ones!! <3


This recipe is for 2-4 people depending on the if its for a dessert or meal.


60 min


Vegan, Glutenfree, Sugarfree


  • 2 ¼ dl rice for ricepudding

  • 1,25 l Ricemilk (I prefer this plantmilk for this recipe however it could be substituted with another plantmilk)

  • 1 tsb sea salt



  • Cook the rice with the rice milk and stir every 10 min until the milk is completely dissolved and  ‘risengrøden’ have reached the desired consistency you desire.

  • Add the toppings as you prefer


Toppings for the vegan version of the original Risengrød

  • 1-2 tbsp “cinnamon sugar” (1 dl coconut sugar + ¼- ½ tsp cinnamon powder)

  • a small scoop of vegan butter

Toppings for the Risengrød with marinated apples & salted almonds

  • One diced apple

  • ½ tsp cinnamon

  • ¼ tsp cardamomme

  • 2 tbsp almonds (toasted in a pan with a pinch of sea salt)

  • 1-2 tbsp “cinnamon sugar” (1 dl coconut sugar + ¼- ½ tsp cinnamon powder)

  • One tsp of vegan butter (smørbar)