Quinoa & Fig Pudding
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Quinoa & Fig Pudding September, 2004 Serves 4 to 6 Similar to rice pudding in both texture and appearance this comforting quinoa and fig dessert may be served as a treat with whipped or sweet cream- or, try it for breakfast, topped with yogurt. Prep Time: 10 minutes Cooking Time: 50 minutes 3 tablespoons unsalted butter, softened 1/4 cup vanilla cookie crumbs or ground nuts 1/2 cup maple sugar or organic sugar 2 large eggs, lightly beaten 2 cups milk or soy milk 1 tablespoon pure vanilla extract 1 teaspoon ground cinnamon Pinch sea salt 2 cups cooked quinoa 1/2 cup chopped figs 1/2 cup hazelnuts, chopped and toasted Freshly ground nutmeg 1. Preheat oven to 350°F. Use 1 tablespoon of butter to grease a 1 1/2-quart baking or soufflé dish or 6 individual ramekins. Coat buttered surface with cookie crumbs or ground nuts. Set aside. 2. Cream remaining butter and sugar. Stir in eggs, milk, vanilla, cinnamon and salt until blended. Add quinoa, figs and hazelnuts. Mix thoroughly. 3. Pour pudding mixture into baking dish. Grate a little nutmeg over the top. Place in preheated oven and bake for 50 minutes or until just barely set. 4. Remove from heat and allow to cool for 10 minutes. To serve, spoon pudding from casserole or loosen edges with a knife and invert onto serving plate. Calories 503,Fat 25,Perfat 44,Cholesterol 144,Carbo 59,Protein 14,Fiber N/A,Sodium N/A |
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