Directions

1. Combine the water and barley in a medium sized pot and bring to a boil. Add the apples and 1/4 tsp sea salt and gently simmer until the barley has plumped and softened and the apples have broken apart, about 45 minutes to 1 hour.
2. Let the mixture cool slightly, then carefully pour into a blender and puree.
3. Return the pureed mixture to the pot. Stir in the sugar, fresh lemon juice and 1/2 tsp sea salt. Bring to a boil and let bubble for 5 minutes, stirring to prevent any burning at the bottom of the pot.
4. Stir in the cinnamon and nutmeg, mixing well. Fold in the dried cranberries. Transfer to a clean container, cover and refrigerate until the pudding is very cold.
5. When the pudding has cooled, mix in the nut milk. Increase the amount of milk if you prefer a thinner pudding.
6.  To serve: Portion into pretty dessert glasses, and garnish with a dusting of cinnamon and raw sugar, or more dried fruit, if desired.

NOTE: If you use Craisins versus unsweetened dried cranberries, use 1 tbsp less coconut sugar.