Tuesday, December 18, 2012

Allergy free quinoa banana pudding recipe

  • ¾ cup quinoa
  • 1½ cups water
  • 2 bananas, ripe or overripe
  • 2 cups goat’s milk
  • 1 tsp Nuttlex
  • 2 tbsps sugar (optional)
  • ½ tsp vanilla essence

  • Rinse the quinoa for 2 minutes to help get rid of the bitterness.
  • In a large bowl, blend the goat’s milk, bananas, Nuttlex and sugar until smooth.
  • In a large saucepan, cook the quinoa by boiling it in the water until the water is absorbed.
  • Remove the quinoa from the heat.
  • Turn the cooked quinoa into a sieve and rinse under hot water.
  • Return the quinoa to the saucepan.
  • Add the banana mixture to the quinoa.
  • Return the mixture to the heat and cook at medium for approximately 5 - 10 minutes, stirring until creamy.
  • Stir in vanilla essence.
  • Serve warm with honey or sliced banana.

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