We have been big fans of Hayley Stockbridge Naturopath’s website and Instagram profile for a while now, so we’re thrilled that she has generously agreed to share some KeenWah Kreations with us. As she works alongside so many patients with food intolerances, she is always on the hunt to create recipes that are wheat, dairy, gluten, egg and refined sugar free (that still taste delicious). A sweet treat that is healthy and nutritious is always appreciated! This is Hayley’s take on a traditional rice pudding and can be enjoyed as dessert or as a breakfast. And we love that it will last in the fridge for up to 3 days, so you can make a few ahead of time and whip them out for a quick breakfast or dessert. Enjoy!
QUINOA SWEET PUDDING
1 cup keenwah
2 cups coconut milk
2 cups almond milk
¼ cup organic maple syrup
1 tsp vanilla extract
½ tsp cinnamon
Flaked almond, to garnish
Banana or berries, to garnish
Rinse the quinoa in a colander or strainer for a few minutes with cold water and allow to drain
In a medium pot, combine the coconut milk, almond milk, cinnamon, maple syrup and cinnamon.
Add the quinoa and slowly bring to the boil, stirring occasionally.
Once it has reached boiling point, turn the temperature down and allow to simmer with a lid on for 25-30mins or until quinoa is cooked well. Stir every 5 mins or so to ensure if does not stick at the bottom of the pot. To ensure the pudding thickens appropriately, leave the lid open a little to allow some steam to escape.
Once almost all of the milk has been absorbed and quinoa is cooked, remove from heat.
Pour the mixture between 4 cups or small bowls and allow to cool for a few minutes.
Garnish with a little cinnamon, flaked almonds and your choice of fruit- my pick are fresh berries or bananas. Serve warm.