This summer sure has been a busy one. For the last five weeks, I’ve been holed up at home every weekend working on a new and very exciting photography project. Let’s just say both my fridge and my heart are full—bursting with gratitude for all the awesome things that life brings me, including lots of amazing vegan dishes that I get to photograph (and eat). I’ve been searching the food markets for the best-looking ingredients and shopping at my favourite housewares stores for new props to add to my collection. What a great excuse to do some of my favourite things, and get paid for it!

With all that’s been going on, I’ve been severely slacking in the exercise department. I just don’t feel the same without my daily sweat session and post-workout protein shake (thanks to Christy for getting me hooked on strength training). As fate would have it, I was recently sent a sample of a new vegan nutritional shake to try out. I’m always on the lookout for new protein powders, since they are a convenient way to get in those nutrients after the gym or while on the go.

Yuve is a plant-based, non-GMO powder that consists of rice and pea protein, an energy blend (maca, spinach, chia seeds), a greens blend (chlorella, spirulina, kale, alfalfa sprouts, broccoli), and a vitamin and mineral blend (psyllium seed husk, goji berries, acai berries, red grapes, prunes, raspberries), and is made without artificial colours, sweeteners, dairy or soy. I also like that it’s free of sweeteners like stevia.

While I tend toward powders with short and simple ingredient lists—because, well, some of those ingredient lists can be downright confusing—Yuve sure packs in a variety of goodness for a nutritional punch. It also has a unique taste, which probably comes from the combination of chia seeds, cocoa beans and a lovely hint of raspberry. You can even smell the raspberries, which holds true to its natural properties. What’s more, despite the fact that this blend is rich in rice protein, which tends toward the gritty side of powder texture, it’s actually quite refined.

While I most often consume protein powders in a cold glass of almond or cashew milk, the flavour combo of Yuve got me thinking about new ways to enjoy it. Its delicious cocoa and raspberry nuances would work well in fruit- or chocolate-flavoured smoothies, chocolate baked goods or even energy balls. On a whim one morning, I threw together this simple smoothie bowl for breakfast and have made it a few more times since. The simplicity of the ingredients (banana, spinach, raspberries, cocoa powder and almond milk) makes it an easy go-to snack or breakfast. Plus, it’s like eating chocolate pudding for breakfast. Throw in a scoop of Yuve and you’re covered.

Nourishing chocolate raspberry smoothie bowl

Yield: 2 servings

Ingredients:

• 2 frozen ripe bananas, cut into chunks
• 2 cups fresh spinach
• 1 cup unsweetened almond milk
• 1/2 cup fresh raspberries
• 1 scoop Yuve nutritional powder
• 2 tbsp cocoa powder

For toppings:

• granola of choice (I used Nature's Path Pumpkin Flax Granola)
• fresh berries

Directions:

1. Combine all ingredients in a high-speed blender and blend until smooth. Top with granola and fresh berries and serve!

Thanks to the fine folks at Yuve headquarters, I have an entire tub of Yuve to send to one lucky US or Canadian reader! Enter using the widget below. I’ll select a random winner on Monday, July 13, 2015.
a Rafflecopter giveaway

I’m pretty excited for today. It’s the first day of the annual Toronto Vegetarian Food Festival, and I’m just about to head down to Harbourfront to check out all the new products, eat delicious food and catch up with friends. Thankfully it’s a beautiful day in the city—the sun is shining and everyone is out and about for the weekend.

If you’re in town, be sure to stop by and check out the festivities. We’ve got some amazing speakers and demos lined up, including Roberto Martin, Allyson Kramer, Michael Greger and Heather Nicholds, just to name a few, as well as a Q&A with the director of The Ghosts In Our Machine (an incredible documentary, if you haven’t seen it yet).

This doesn’t have anything at all to do with this pear and banana loaf, but I have been up to my elbows in pears this week. You see, I came home with a huge bag of cute little Forelle pears from a colleague’s tree, and so far I’ve made a pear crousade, a fall-inspired crumble and this amazing loaf. Yep, I’ve been a busy girl.

As you’ll see from the ingredients list, this loaf is humble yet wholesome. It is bursting with fruit flavours and chunks of soft pears, and also makes use of one of my favourite gluten-free flour combinations: chickpea, oat and almond. Oh, and it’s oil-free, too.

I paired the loaf slices with some homemade blueberry jam, the recipe of which will appear in Dreena Burton’s next cookbook. I get the pleasure of working with Dreena once again and have been busy photographing all the recipes for this new book (and from what I’ve seen so far, I think it’s going to be another masterpiece!). To find out about her family-friendly recipes, check out my review of her latest ebook.

Enjoy!

Gluten-free pear & banana loaf

Yield: 1 loaf

Ingredients:

• 3/4 cup chickpea flour
• 3/4 cup oat flour (see note)
• 3/4 cup almond meal
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1.5 cups peeled and chopped ripe pears, divided (about 2 medium)
• 3/4 cup sliced ripe banana (about 1 medium)
• 6 tbsp pure maple syrup
• 1 tbsp fresh lemon juice
• 1.5 tsp pure vanilla extract

Directions:

1. Preheat the oven to 350F and line a 9x5-inch loaf pan with parchment paper so it hangs over the sides of the pan.
2. In a large bowl, whisk together the chickpea flour, oat flour, almond meal, baking powder, baking soda, cinnamon and salt. Set aside.
3. Using a food processor, process 3/4 cup chopped pear with the banana, maple syrup, lemon juice and vanilla until smooth. Pour the mixture into the bowl with the dry ingredients and stir just until combined. Fold in the remaining 3/4 cup chopped pear.
4. Use a spatula to pour the batter into the prepared pan and smooth out the top. Bake at 350F for 45 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Allow to cool before slicing.

Note: Be sure to purchase certified gluten-free oat flour if you are sensitive to oats.

The scent of freshly baked banana bread has been wafting through my house for the last week. A sudden craving hit me recently and the next thing I know, I’ve used up every single frozen banana in my freezer in a crazy attempt to perfect a gluten-free version of my favourite baked treat.

I’ve been a big, big fan of banana bread ever since my grandmother introduced me to it when I was a wee child. So, I didn’t take this personal challenge lightly. This gluten-free bread had to be good, with a texture that wasn’t gluey or doesn’t fall apart in your hands, and a light banana flavour that wasn’t too sweet. Oh, and with a beautiful chocolatey swirl throughout. Shouldn’t be too hard, right? I already had it planned out before I even started, but naturally, what seemed so easy on paper couldn’t quite be achieved in the kitchen. It took more than a few trials to get this just right.

This, my friends, was a lesson in texture. I already knew the combination of different flours affects the outcome immensely when it comes to gluten-free baking. My goal was to use a few simple flours and not starches or gums. In the end, it was a mix of three of my favourites that did the trick—oat, buckwheat and almond. Why I didn’t try this combo to begin with is beyond me.

But I digress.

If you’ve never tried making a loaf with a fun chocolate swirl, you’re missing out. Not only does this turn a plain banana loaf into an attractive party dessert, but it’s just so much fun to mix and swirl the batters together to create a totally unique loaf every time.  Thanks to Isa for the fun idea.

Enjoy!

Gluten-free marbled banana bread

Yield: 1 loaf

Ingredients:

• 1 cup oat flour (gluten-free certified, if necessary)
• 3/4 cup light buckwheat flour
• 1/2 cup almond meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tbsp ground chia seeds + 1 tbsp water
• 4 overripe bananas, peeled
• 1/2 cup coconut sugar
• 2 tsp pure vanilla extract
• 3 tbsp cocoa powder + 3 tbsp hot water

Directions:

1. Preheat the oven to 350F and lightly oil a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the oat flour, buckwheat flour, almond meal, baking powder, baking soda and salt.
3. In a small bowl, whisk together the chia and water and set aside until a gel forms.
4. In another large bowl, mash the bananas until no large clumps remain. Add the coconut sugar, vanilla extract and chia gel. Add the flour mixture and stir to combine.
5. Transfer 1 + 1/4 cup of the batter to another clean bowl. Now, in a small cup whisk together the cocoa powder and hot water until the cocoa is dissolved. Add this to the batter and mix until incorporated.
6. Now it's time to marble! Scoop out 1/3 cups of batter and drop them in the prepared loaf pan, side by side and on top of each other, alternating colours as best you can. Repeat until all the batter has been used. Insert a sharp knife or long skewer into the batter and make a swirl motion throughout. You want to try to swirl through each section to gently merge the batters, but take care not to overdo it.
7. Bake at 350F for 55 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before slicing.

Update: Thanks to reader input, I've changed the buckwheat flour to read "light buckwheat" since the swirl doesn't show up well when the darker variety is used. You could also try grinding raw buckwheat groats (not kasha) into a flour.

Let me explain.

A few days earlier, I was browsing through some of my favourite food blogs and came across an absolutely stunning post on Golubka. (If you haven’t visited that blog yet, you must go there. Now.) You see, I wasn’t necessarily looking for recipes to try out because, at that time, I felt like I really needed a break from the kitchen. I was essentially living vicariously through other people’s creations and bookmarking intriguing ideas to try after the holidays.

Have you ever come across a recipe that just screams “Make me!” That’s what this recipe did to me.

I started with the basic bread recipe and got to work soaking, sprouting and dehydrating. Rather than sticking to a basic savoury flavour, I decided to make a new version of my beloved banana bread by adding bananas, walnuts, cinnamon and a touch of agave nectar. And boy, was I happy with the outcome. It results in a crispy outer crust and a nice, moist banana bread-like centre. The sprinkle of seeds on top is also a must.

The best part about this bread recipe is that there’s no need for flour, yeast or sugar. I experimented with two versions, one baked and one dehydrated, and I must admit that I liked the texure and taste of the baked version much better. Dehydrating does work, but I could detect a subtle fishy flavour from the Irish moss, so you might want to add more spices or other flavours if you prefer to use that method. Or, make sure to thoroughly rinse your Irish moss several times before making it into a paste! Lesson learned.

Also, feel free to use whatever seeds you have on hand for this recipe. It seems quite versatile. I made two mini loafs, but you can easily make one large loaf or several small buns (or even bagels!) if you prefer. Keep in mind that you may need to adjust the baking time though. Enjoy!

Sprouted multiseed banana loaf

Yield: 1 loaf

Ingredients:

• 1 cup mixture of raw oat groats, buckwheat groats, amaranth and millet seeds, preferably sprouted (or just soaked overnight) and dehydrated
• 1/2 cup flax seeds
• 1 cup sunflower seeds, preferably sprouted and dehydrated
• 1/4 cup sesame seeds
• 1 cup psyllium husks
• 1 tsp ground cinnamon
• 1 tsp sea salt
• 2 very ripe bananas, peeled (mine were previously frozen)
• 1 cup water
• 1/4 cup Irish moss paste (see instructions here)
• 1/4 cup coconut oil, melted
• 2 tbsp agave nectar
• 1/4 cup chopped walnuts (optional)

Agave glaze:

• 1 tbsp agave nectar
• 1 tbsp water

Directions:

1. Preheat the oven to 350F and line a cookie sheet with parchment paper or Silpat. Set aside.
2. Start by grinding the grains, flax seeds and sunflower seeds. I did it in batches using a spice grinder, but a high-speed blender will work, too.
3. In a large bowl, combine the ground grains and seeds. Add the sesame seeds, psyllium husks, cinnamon and salt and whisk together.
4. In a medium bowl, mash the bananas using a fork. Add the water, Irish moss paste, agave nectar and coconut oil and whisk until well combined and fairly smooth. (You can also do this step using a blender, if desired.)
5. Pour the wet mixture in the dry mixture and mix to form a dough. You might want to use your hands at this point. Fold in the chopped walnuts.
6. Transfer the dough to the prepared pan and shape into a loaf (I made two long, thin loafs).
7. Make the agave glaze by whisking together the agave and water. Brush the glaze over the top of the loaf and sprinkle with a mixture of seeds.
8. Bake the loaf at 350F for about one hour or until the loaf is golden and crispy to the touch. Allow to cool before slicing.

Basic bread recipe adapted from Golubka's recipe.

At the demo, I remember mentioning a certain kitchen gadget that has been invented specifically for banana soft serve, but nobody had any idea what I was talking about.

Well, here it is, folks: the Yonanas. Have you heard of this before?

While I’m not so sure I would spend $60 on something that can easily be made in my blender, I won’t stop making new versions of the delicious frozen treat. My latest creation involves combining the raw cookie dough blizzard with the raw Oreo cookie blizzard from our demo recipes to make chocolate chip sundae sandwiches!

For these pretty babies, I made a version of the raw chocolate cookie portion of Oreo cookies and dehydrated it overnight, then combined raw cookie dough balls with banana soft serve for the filling. I put it all together using my new ice cream sandwich molds I picked up on my trip to San Francisco and, voilà! Pretty frozen treats perfect for summertime reminiscing.

Chocolate chip sundae sandwiches

Yield: 4 sandwich cookies

Ingredients:

For the cookies:

• 1/2 cup raw almonds
• 1/2 cup raw oat flakes (use certified gluten-free, if necessary)
• 1/4 cup cacao powder
• pinch of salt
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract

For the chocolate chip filling:

• 1/4 cup raw almonds
• 1/4 cup raw oat flakes (use certified gluten-free, if necessary)
• 1/4 tsp vanilla bean powder
• 1/4 tsp ground cinnamon
• pinch of salt
• 2 tbsp pure maple syrup
• 2 tbsp raw chocolate chips (or dark chocolate chips)
• 2 large frozen and peeled bananas

Directions:

For the cookies:

1. In a blender or food processor, grind the almonds into flour, pour into a bowl and set aside.
2. Grind the oats into flour and add to the bowl with the almond flour.
3. Add the cacao powder and salt and whisk to combine. Add the vanilla and maple syrup and stir until the mixture becomes a thick, moist dough.
4. Roll out the dough on a dehydrator teflex sheet so that it is about 1/4- to 1/2-inch thick. If using an ice cream mold, use it to score the dough. Alternatively, use a large cookie cutter to score the dough. Dehydrate at 110F overnight or until desired texture is achieved.

For the chocolate chip filling:

1. In a blender or food processor, process the almonds into flour. Pour into a medium bowl.
2. Next, process the oats into flour and add to the bowl with the almond flour.
3. Add the vanilla bean powder, cinnamon, salt maple syrup and chocolate chips. Stir to combine.
4. In a blender or food processor, blend the frozen bananas until a creamy soft serve consistency is achieved. Add the cookie dough filling and pulse to combine.

To assemble:

1. Follow instructions on your ice cream cookie mold, or spread a thick layer of the chocolate chip filling on a cookie and place another cookie on top, pressing down gently. Refreeze for one hour before serving. These can be stored in the freezer for a longer period if tightly wrapped with plastic wrap and parchment paper.

That is, until today.  Its new Urban Eatery offers a variety of menus, and although many SAD outlets are still included, the wholesome vegetarian and vegan options stand out. The most notable addition is vegan empire Urban Herbivore, a Kensington Market staple owned by chef Stephen Gardner, where organic salads, sandwiches with thick, homemade bread, curry bowls and hearty soups are offered to hungry shoppers looking to refuel with healthy fare.

Their salad bowl menu involves choosing your own greens, proteins and toppings from 30 vegan options that change daily. I wish I had this variety of choices available to me at home.

Did I forget to mention their legendary muffins? Dense and filling with a crunchy exterior, they’re unlike anything I’ve had before. I highly recommend the sweet potato date flavour. A quick Google search reveals that everyone and their sister are dreaming of replicating these delicious delights in their own kitchens.

Of course, after being tempted by those muffins on my recent visit to Urban Herbivore’s new location, I couldn’t help myself from dreaming up my own version. Although mine aren’t as ginormous in size, the flavour and texture had me reminiscing of early morning dates in Kensington with my new love. Enjoy!

Sweet potato date muffins

Yield: 8 muffins

Ingredients:

• 1 cup spelt flour
• 1 cup rolled oats
• 1/2 tbsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup cooked, peeled and diced sweet potato
• 1/3 cup chopped dates
• 1 ripe banana, mashed
• 1/3 cup sunflower or canola oil
• 1/4 cup Sucanat
• 1/4 cup date paste (I made my own)

Directions:

1. Preheat the oven to 400F and line a muffin tray with paper muffin liners.
2. In a small bowl, soak the chopped dates in some warm water and set aside.
3. In a medium bowl, combine the spelt flour, oats, baking powder, cinnamon, baking soda and salt.
4. Drain the dates from the soaking water and add them to the flour mixture along with the diced sweet potato. Gently mix to coat them with flour, separating the pieces that are sticking together. Set aside.
5. In a large bowl, whisk together the mashed banana, oil, Sucanat and date paste until well combined.
6. Add the banana mixture to the flour mixture and mix just to combine. Spoon evenly into the muffin cups and bake at 400F for 20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

This particular festival has had a special place in my heart since moving to Toronto in 1998. Known as the largest event of its kind in North America, it is a place where like-minded individuals gather to celebrate cruelty-free food, health and advocacy, discover delicious new products and ideas, and enjoy a variety of inspiring presentations and cooking demos.

And it is the first place where I felt I truly belonged. Growing up in a small town, I had never met other vegans or vegetarians who shared the same passion for animal rights and cruelty-free living. Shortly after my first festival experience, I bought a membership for the Toronto Vegetarian Association and eventually became a volunteer, helping to promote the lifestyle as an outreach leader, photographing the festival, handing out vegetarian restaurant directories, and proofreading the website.

This year’s event provided the opportunity to do something I always dreamed of—presenting a dessert demo in front of festival attendees with my partner in kitchen crime, Lisa.

Our demo was titled The Raw Ice Cream of your Dreams. Have you ever dreamed of an ice cream shop that served up sensational sweets free of dairy, eggs and sugar? Well, if you’ve ever imagined tasting a big scoop of cookie dough, mint Oreo or strawberry cheesecake ice cream delights without any harmful impact on your health or that of your fellow animals, then you would have loved this demo. We served up an enticing menu of frozen confections that are vegan, gluten-free and unbelievably decadent.

Lisa and I saw a number of familiar faces in the packed room (close to 200 attended!), but for someone who isn’t used to speaking in front of a crowd, it was certainly nerve-racking for me but also so much fun. Thank you to everyone who came out to support us!

For those who weren’t able to be there and taste the samples we shared, I’d like to give you our delicious recipe for strawberries shortcake blizzards. They’re quite easy to prepare—the base of the ice cream sundae involves whipping frozen bananas into soft serve. If you’ve never tried it, I encourage you to put your blender or food processor to work right now.

Strawberry cheesecake blizzards

Yield: 4 servings

Ingredients:

Strawberry swirl:

• 1 cup strawberries, hulled
• 1 tsp lemon zest
• 2 large medjool dates, pitted
• 2 tsp coconut oil

Crust:

• 1/4 cup raw almonds
• 1/4 cup raw pecans
• pinch of sea salt
• 4 large medjool dates, pitted

Banana soft serve:

• 2 bananas, peeled and frozen
• 1 tsp fresh lemon juice

Directions:

Strawberry swirl:

1. In a food processor, combine the strawberries, zest and dates. Process until smooth.
2. Add the coconut oil and process until well combined.
3. Chill in the refrigerator for 20 minutes.

Crust:

1. In a food processor, pulse the almonds, pecan and sea salt into a fine meal.
2. Add the dates and pulse until well combined.

Banana soft serve:

1. In a blender or food processor, blend the bananas until a creamy, ice cream consistency is achieved. Add the lemon juice and pulse to incorporate.

To assemble:

1. Divide the soft serve between four bowls. Add 1/4 cup of strawberry swirl and 2 tbsp of crust. Swirl the mixture gently with a spoon.

Because I also adore banana bread, I recently came up with these wholesome banana bread cookies. Combining ripe bananas, rolled oats, cinnamon and nuts, I consider them a hybrid between a crunchy oatmeal cookie and moist banana bread. These little guys are proof that cookies can taste incredible and still be good for you—they’re an excellent way to get fibre, potassium and protein into your diet. As far as I’m concerned, cookies don’t need to be loaded with fat and sugar to taste good, and certainly not the unhealthy fats and refined sugars that are used in most cookie recipes.

I made a few versions of this recipe before I was completely happy with it, and I found the addition of brown rice syrup made a noticeable difference in the texture of these cookies (it helps make baked goods crisp), so please don’t leave it out. They could easily be made gluten-free by substituting the spelt flour for a GF option and making sure your oats are GF-certified. These cookies are best eaten straight out of the oven, so feel free to test a few before sharing them with everyone else. Enjoy!

Banana bread cookies

Ingredients:

• 1 cup rolled oats (use certified gluten-free, if necessary)
• 2 tbsp spelt flour (or gluten-free flour)
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt
• 1 very ripe banana, mashed
• 2 tbsp brown rice syrup
• 2 tbsp pure maple syrup
• 1 tbsp coconut oil, melted
• 1/2 tsp pure vanilla extract
• 1/4 cup chopped walnuts

Directions:

1. Using a food processor or spice grinder, process 1/2 cup of oats into flour.
2. In a large bowl, whisk together the oats, ground oat flour, spelt flour, baking powder, cinnamon and salt. Set aside.
3. In a food processor or blender, blend the banana, brown rice syrup, maple syrup, coconut oil and vanilla until smooth.
4. Add the banana mixture to the oat mixture and stir just to combine. Fold in the chopped nuts.
5. Scoop cookies (about 1 large tbsp each) on a cookie pan lined with parchment paper. Use the bottom of a glass to flatten the cookies. Bake at 350 degrees for about 15 minutes, or until the edges start turning golden brown. Allow to cool completely before removing them from the pan.

These muffins also happen to fit nicely into the guidelines for the first SOS Kitchen Challenge of 2011, which highlights coconut oil. I have to admit, I never used to be a fan of coconut, but ever since I started experimenting with raw desserts (in which coconut oil is a staple) the taste is really growing on me. The nutritional benefits are also a bonus! This particular recipe provides a triple bang—coconut oil, coconut nectar and coconut milk—and the addition of banana helps to mellow out the flavour and also provides moisture. Combine these tropical fruits with the subtle addition of Caribbean rum and one bite of these muffins will surely take you to a faraway paradise with clear blue water and endless sunshine. The rum is entirely optional, of course. If you prefer to go with a virgin muffin, just substitute an additional 2 tablespoons of coconut milk for the alcohol. Enjoy!

St. Lucia muffins

Ingredients:

• 2 cups spelt flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 banana, mashed
• 1/2 cup coconut nectar or agave nectar
• 1/4 cup coconut oil, melted
• 1 cup light coconut milk
• 2 tbsp dark rum
• 3/4 cup unsweetened coconut flakes, lightly toasted

Directions:

1. In a large bowl, whisk together the spelt flour, baking powder and salt. Set aside.
2. In another bowl, combine the banana, coconut nectar, coconut oil, coconut milk and rum.
3. Add the flour mixture to the banana mixture and stir just to combine. Fold in the coconut flakes. Spoon the mixture into a muffin pan lined with muffin cups and garnish with more coconut, if desired. Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Allow muffins to cool for about 10 minutes before transferring them to a cooling rack. Store muffins in an air-tight container at room temperature.

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!

Chocolate quinoa pudding

Ingredients:

Quinoa pudding:

• 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

Caramelized banana and nuts:

• 1 tbsp sunflower oil
• 2 yellow bananas, sliced
• 1/2 cup chopped walnuts
• 2 tbsp pure maple syrup
• dash of cinnamon

Directions:

Quinoa pudding:

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. 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.