As I work alongside so many patients with food intolerances, I am always on the hunt to create new recipes that are wheat, dairy, gluten, egg and refined sugar free (that still taste delicious). A sweet treat that is healthy and nutritious is always appreciated! This is my take on a traditional rice pudding and can be enjoyed as dessert or as a breakfast. I used ‘Keenwah’s’ white quinoa for this recipe (check out www.keenwah.com.au for more quinoa recipes). Will last in the fridge for up to 3 days so make a batch and enjoy it over a few days as it does take around 30 minutes to prepare. Its worth the wait! Enjoy!
1 cup ‘keenwah’ whole white quinoa
2 cups coconut milk
2 cups almond milk
¼ cup organic maple syrup
1 tsp vanilla extract
½ tsp cinnamon
Flaked almond, to garnish
Banana or berries, to garnish (or any other fruit you choose)
1- Rinse the quinoa in a colander or strainer for a few minutes with cold water and allow to drain
2- In a medium pot, combine the coconut milk, almond milk, cinnamon, maple syrup and cinnamon.
3- Add the quinoa and slowly bring to the boil, stirring occasionally.
4- Once it has reached boiling point, turn the temperature down and allow to simmer with a lid on for 25-30mins or until quinoa is cooked well. Stir every 5 mins or so to ensure if does not stick at the bottom of the pot. To ensure the pudding thickens appropriately, leave the lid open a little to allow some steam to escape.
5- Once almost all of the milk has been absorbed and quinoa is cooked, remove from heat.
6- Pour the mixture between 4 cups or small bowls and allow to cool for a few minutes.
7- Garnish with a little cinnamon, flaked almonds and your choice of fruit- my pick are fresh berries or bananas. Serve warm.