Have you ever thought about what stimulates your imagination or inspires you to create something new? It really doesn’t take much to inspire me or to make me smile in quiet awe. It's the green bananas ripening on my kitchen counter. The way cookie dough comes together. Coconut oil melting. Lentils sprouting. What happens to chia seeds when I soak them. Beautiful photographs. The flowers that grow in my garden. My cat purring. My friends. And all of you. Those of you who leave your comments here, showing proof there are people who actually read my blog. Those of you who are silent but keep dropping in.
I find endless inspiration in other blogs, too. Food bloggers’ passion, and the delicious results of that passion, never fail to inspire me. This beautiful pudding is one such example. It is inspired by someone's quinoa porridge, combined with another's banana soft serve, and topped with my own creation of caramelized banana and nuts. The frozen bananas make this pudding thick and creamy, the cocoa adds a deep chocolate flavour, and the quinoa provides a perfect balance of essential amino acids and vital nutrients. As far as I know, no other chocolate pudding has the superstar power of this one. Enjoy!
2 cups nondairy milk
1 cup quinoa, rinsed well
2 frozen bananas
3 tbsp cocoa powder
3 tbsp maple syrup or agave nectar
2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1. In a large saucepan, combine the nondairy milk and quinoa and bring to a boil. Reduce heat and let simmer until the liquid is absorbed, about 30 minutes. Stir occasionally so that a skin doesn't form on top.
2. While the quinoa is cooking, combine the bananas, cocoa powder, maple syrup, cinnamon and vanilla in a blender and blend until creamy.
3. When the quinoa is done, stir in the banana mixture. Serve warm, topped with caramelized banana and nuts (recipe below).
Caramelized banana and nuts
1 tbsp vegetable oil
2 yellow bananas, sliced
1/2 cup chopped walnuts
2 tbsp pure maple syrup
dash of cinnamon
1. In a large skillet, heat the oil over medium heat. Spread out the sliced bananas and nuts in the pan and cook for about 2 minutes. Flip the banana slices over and cook for another minute or two, until they turn light brown.
2. Add the maple syrup and cinnamon and stir to combine. Cook for another minute, or until the maple syrup has dissolved. Remove from heat.
7 comments:
Looks like you melded some great sources of inspiration into a fabulous dish! I've made rice pudding and millet pudding but your quinoa pudding inspires me to try a new grain for dessert : )
That looks and sounds sooooo good! I love quinoa - I miss it too. Funny that I live in Mexico, but can't find any here. I can find amaranth however - but only puffed amaranth. Really, I'm not complaining. :)
Here's to inspiration, and power pudding!
Very cool use of quinoa! Sounds delicious.
Rachel: Any kind of grain can really make a fabulous dessert. I think quinoa is my new favourite though :)
Pattycake: I will have to mail you some quinoa!
Cara: Thanks! I hope you are able to try it.
Chocolate quinoa, yum! I could have that for breakfast. :-)
Are there any substitutes for the bananas?
Anonymous: The bananas are essential to this recipe as they provide the creamy texture that makes it like a pudding. I'm sorry I don't have any suggestions for substitutes.
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