This is an extra special quinoa pudding made from my favorite grain that as we now know is really a seed.
I often just cook it on top of the stove in a pot till it is the consistency I like, baking it makes it extra yummy!
Vegan – Dairy free/egg free and sugar free
1 cup quinoa, cooked
1/2 tsp. salt
2 1/2 cups rice, almond or coconut milk
1 tsp. vanilla extract
3 tbsp. coconut oil
1 cup sultana raisins
2/3 cup dried apricots chopped
1/2 cup unsweetened coconut + 1/4 cup
1/2 cup pecans, chopped
- Cook quinoa; see how to http://realfoodforlife.com/cooking-quinoa
- Mix cooked quinoa in a glass baking dish with remaining ingredients except for 1/4 cup coconut.
- Sprinkle coconut on top.
- Bake at 400º for 40 – 50 minutes.
- Serve warm and refrigerate the rest till ready to eat.
To discover all the health benefits and fascinating history behind quinoa, click here: http://realfoodforlife.com/quinoa-the-mother-food
About Diana Herrington
I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.