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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!

It is Vegan – Dairy free/Egg free and Sugar free

Ingredients:

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

Directions:

  1. Cook quinoa; see how to http://realfoodforlife.com/cooking-quinoa
  2. Mix cooked quinoa in a glass baking dish with remaining ingredients except for 1/4 cup coconut.
  3. Sprinkle coconut on top.
  4. Bake at 400ºF for 40 – 50 minutes.
  5. Serve warm and refrigerated 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

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