My new favourite Dessert
June 23, 2014 § 2 Comments
I don’t often post cooking blogs – there are plenty of bloggers and people out there who are much better at food than I.
And my relationship with cooking is a little rocky – having to cook for so many people every day sometimes leads to inspiration burnout. At those times I tend to fall back on Jamie’s Fifteen Minute Meals, or the ‘classic Kirrilee’ recipes I have held on to since my early twenties.
This year I have been reading the I Quit Sugar books by Sarah Wilson, and the paleo inspired recipes of Pete Evans, along with the allergy friendly baking recipes of Jude Blureau. The following recipe has fast become a favourite of mine – taking elements from all those mentioned above, with a couple of touches of my own thrown in. Strictly speaking it is not sugar free, but the sugar is very minimal. I find the fatty acids and protein from the quinoa, chia and coconut keep me really satisfied.
I have been seen eating it for breakfast on the run, and while watching Game of Thrones: a most enjoyable pairing.
Quinoa and Chia seed Pudding with Maple Custard
(this recipe make enough for a few puddings)
Quinoa and Chia Seed Pudding
1/3 cup cooked quinoa
3T chia seeds
3 teaspoons cocoa powder ( I use an excellent quality raw cocoa)
300 mls milk ( I use half coconut milk, half soy or almond or oat milk)
Mix everything together in a bowl and let set in fridge for two hours.
1 1/2 T maple syrup
1t vanilla extract
1 1/2 cups milk (I use soy, oat or almond)
65 mls coconut milk
Mix cornflour, syrup and vanilla over a low heat. Increase heat and add milk, stirring constantly until it thickens.
Remove from heat and leave to cool in a bowl.
When cool, blend with coconut milk, adding more maple syrup if desired, to taste.
Layer the quinoa/chia seed pudding with some custard. I add strawberries and a sprinkling of cacao nibs on top.