Guest guest Posted January 16, 2006 Report Share Posted January 16, 2006 @@@@@ Quinoa and Fig Pudding Ingredients use vegan substitutes: 3 Tbs 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 Tbs pure vanilla extract 1 tsp ground cinnamon 1 pinch salt 2 cups cooked quinoa 1/2 cup chopped figs 1/2 cup hazelnuts, chopped and toasted freshly ground nutmeg Preheat oven to 350°F. Use 1 Tbs 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. Cream the remaining butter and sugar. Stir in eggs, milk, vanilla, cinnamon, and salt until blended. Add quinoa, figs, and hazelnuts. Mix throughly. 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. 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. Serves 4-6 from Delicious Magazine for French Broad Food Coop MC format by Chupa Babi: 01.16.06 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, tyr it for breakfast, topped with yogurt. ----- Quote Link to comment Share on other sites More sharing options...
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