Post by Jo @ Including Cake
I have been eating a lot of quinoa! Most often I eat it as a protein rich rice or pasta replacement or as a morning porridge, but it also makes a great filling dessert.
Here the berries and banana work to create a lightly sweetened dessert. I also used banana to create some sweetness and add a creamy thickness, but if banana is not your thing try adding some nut paste (such as the RFS cashew or almond paste) and some extra sweetener of choice. If the 'nuttiness' of the quinoa comes through too much for you, simply add a little fruit extract or sugar free jam instead of coconut syrup.
This would also work well with cocoa powder for a chocolatey dessert.... Mmmmm!
I served this chilled for a thick pudding (you could also add 2 tsp coconut oil for extra chilled thickness), but I think it would also be great served hot!
As for any remains in the blender... add a little extra water and re-blend for a few seconds to get a fruity quinoa milk!
Recipe: Quinoa Berry Pudding
- 1 cup cooked quinoa*
- 1 banana
- 1 cup water (plus extra water to thin out as desired after blending)
- 1-2 tbs coconut syrup to taste (or you could use a sugar free jam for extra berry flavour)
- 1 cup frozen raspberries and extra for the topping if desired
- optional - few drops of berry extract or other fruit extract or a few pinches of vanilla powder (optional)
Blend the quinoa, banana, syrup and 1/2 cup raspberries with water together until smooth and very well blended.
Add the remaining raspberries and pulse through to leave small pieces.
Chill before serving to thicken.
*ideally soak overnight and rinse well before cooking to minimise any bitterness