Quinoa Pudding

A low carb substitute for rice pudding. Really tasty. Good for dessert or breakfast. This recipe makes a bunch, though, so watch out!

ingredients

2 cups quinoa, cooked
3 cups milk
1/3 cup agave nectar
1/2 cup almonds or walnuts, ground
1/2 tsp cinnamon
1/2 tsp lemon or orange rind, grated
1 tsp lemon juice
1/2 cup raisins
1/2 cup shredded coconut (unsweetened)
3 eggs, beaten
1/8 tsp salt
a tbs butter

directions

1
Preheat oven to 350.
2
Combine all ingredients. Pour into greased baking dish or greased individual custard cups.
3
Bake until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream, or apple juice. (A mixture of sour cream and vegetable glycerine, to taste, makes a great low carb topping. Don’t use apple juice for the low carb version.)

notes

The original recipe called for 1/3 cup of honey. Agave is more viscous, so you may want to reduce other liquids a bit. Or go back to honey, if not watching carbs. For lower carbs, substitute unsweetened cranberries for raisins, or omit.

Source: Erin K.