Friday, October 4, 2013

Creamy Quinoa Chocolate Pudding


























Creamy Quinoa Chocolate Pudding
Chocolate pudding made with tofu and amaretto - yum,  but how about pudding made with quinoa! The quinoa is cooked and blended with milk and other ingredients to make the perfect creamy consistency. In fact, if I didn’t tell you this had quinoa you wouldn’t know it. Shhhhhh don’t tell the kids. They’ll get all the nutrients without sacrificing yummy pudding taste.  I’ve made this a couple of times, once using almond milk and the other using canned coconut milk. My favorite is the canned coconut milk the fat adds more creaminess. I used full fat but maybe try the less fat version or the almond milk if coconut isn’t your thing.  The other option is coconut milk beverage by So Delicious, but I find the milk doesn’t have the flavor that the canned one has, I leave this decision to you but my opinion... canned coconut full fat . For the sugar I used organic evaporated cane sugar and once using Sucanat. I find with sucanat you need more of it than the cane sugar. If using Sucanat increase to 1/3 cup.

After trying this the first time play with it the second time around, maybe add orange zest, or make a Mexican version with coffee and cayenne.

I'm also, going to try a pumpkin spice version fro the holidays.!

Note: you absolutely need to use a powerful blender such as Vitamix otherwise it may not work. Food processor might not make it as creamy. You'll need to use the tamper of the Vitamix the whole time to keep it moving. I've made this four times it works, add more cream if necessary to keep it moving. 

updated 2015

Ingredients
½ cup rinsed quinoa
1 1/4 cup water
¼ tsp cinnamon
1/4 tsp cardamom
¼ cup coconut sugar
1/4 cup pure maple syrup
pinch sea salt
1/4 cup raw cacao powder
1 can full fat coconut milk from can
1 tsp vanilla extract
¼ tsp almond extract
zest of one orange

Instruction
Add the water, and quinoa to medium pot, bring to a boil then simmer covered for15minutes. Remove from heat and fluff with spoon or fork and keep covered 5 more minutes, it will fluff more. let cool.

In a powerful blender add the coconut milk, vanilla and almond extract, cocoa, sea salt, orange zest, maple syrup and sugar and blend for 3 seconds to combine, add the quinoa and blend  until creamy – this will take a couple of minutes – it’s very thick 
Store in small dessert cups in fridge

Top with coconut whip, toasted almonds or orange zest or chocolate shavings.
Enjoy!

Majorly adapted from Quinoa Revolution by Patricia Green & Carolyn Hemming

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