Baked Quinoa Pudding with Raisins

Baked Quinoa Pudding with Raisins on http://www.theculinarylife.com
Our weather has gone bipolar here in the Bay Area. We’ll have two days of 80 degree humidity, and then the skies will falter to an overcast 55, with a wind chilly enough to send you clamoring for your scarf. Then, the next day, we’ll have a few overcast days where the thermometer manages to reach 74 while the sun has yet to peek its heads out from behind the clouds.

You know those kinds of days, when you look outside and see fog, decide to grab a coat on your way out, and then you’re doused in sweat within two minutes of stepping out of your front door. Those are the days when I feel out of sorts, like my body and the weather are at odds, like I’m expecting one thing but getting another. The color of the light doesn’t match how I feel, and my brain can’t seem to make a connection between my insides and my outsides.

If I have enough of those days in a row, I get sick.

I’ve spent the past ten days tormented by some terrible demon plague of the magnitude I don’t usually experience. Thankfully I had my wonderful boy to take care of me, though in the end he got terribly sick, too (which is odd, because he’s the one who gave it to me to begin with!).

Now that I’m feeling better – only marginally, unfortunately – I’m craving comfort food. I want to fill my belly with all sorts of familiar things, especially sweets. But my body needs to be taken care of, and a huge bowl of pudding just isn’t going to cut it. That is, unless it’s made with healthy ingredients.

That’s when Amy Green magically appears onstage with a *poof*. Her new book, Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, is like Santa’s bag of toys with it comes to recipes that don’t push you over the glycemic edge (she has a blog, too, that I highly recommend). Packed with 180 recipes for those of us trying to avoid sugar and gluten, she caters to the gourmet side of food allergies. Cooking and baking from this book, you’ll never feel deprived.

A few of my personal favorites from Simply Sugar and Gluten-Free:

  • Chewy chocolate date brownies
  • Asian lettuce wraps
  • Peanut butter hot fudge cake
  • Baked quinoa pudding with raisins

When craving something sweet that’s on the healthier side of the dietary spectrum, a lot of people tend to forget that you can bake lovely things with whole grains. Take quinoa, for example. It’s not just for savory dinner-type dishes – with a little creativity, it turns into a most satisfying dessert.

Below you’ll find Amy’s recipe for baked quinoa pudding with raisins, a dish that will satisfy your cravings for something warm and comforting without treading into refined sugar and white flour territory. If you like it a little sweeter, I’d recommend adding a tablespoon or two of molasses, which imparts a nice brown sugar flavor without adding a ton of extra carbs.

And by the way, it makes a great breakfast, too! ;)

Baked Quinoa Pudding with Raisins on http://www.theculinarylife.com

Baked Quinoa Pudding with Raisins
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 8
Prep time:
Cook time:
Total time:

 
This baked quinoa pudding will satisfy your cravings for something warm and comforting without treading into refined sugar and white flour territory. If you like it a little sweeter, I’d recommend adding a tablespoon or two of molasses, which imparts a nice brown sugar flavor without adding a ton of extra carbs. Yield: 6 to 8 servings
Ingredients
  • 1½ cups cold water
  • 1 cup quinoa
  • 3 large eggs, lightly beaten
  • 1½ cups low-fat milk
  • ½ cup half & half
  • ⅓ cup agave nectar
  • 1 teaspoon vanilla
  • ½ teaspoon kosher salt
  • 1 cup raisins
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • Agave whipped cream for topping
Instructions
  1. Preheat the oven to 325 degrees. Set a kettle of water to boil for the water bath. Once it boils, reduce the heat to keep the water very hot.
  2. Pour the 1½ cups cold water into a medium-heavy saucepan and bring to a boil. Meanwhile, rinse the quinoa in a fine-mesh strainer until the water runs clear, agitating the grains with your fingers. Once the water in the saucepan boils, add the quinoa. cover, and reduce heat to a simmer for 15 to 20 minutes, until all of the water is absorbed. Remove the pan from the heat and let the quinoa cool slightly.
  3. While the quinoa is cooking, whisk together the eggs, milk, half & half, agave, vanilla, salt, raisins, cinnamon and nutmeg. Mix the cooled quinoa into the egg mixture. Pour the pudding into a 1½ to 2 quart casserole dish. Make a water bath by placing the pudding-filled baking dish into a larger 4-quart casserole dish that’s set on a baking sheet. Slide the baking sheet with the pans into the oven, and then carefully pour the hot water you’ve been simmering into the large casserole dish so that hot water reaches halfway up the outside of the pudding dish. Bake for 25 minutes.
  4. Serve warm, topped with whipped cream or vanilla ice cream.

Photos compliments of Amy Green.

If you like cooking desserts with quinoa, try this Quinua con Leche (Quinoa Milk Pudding).

Comments

  1. Melanie @ Frugal Kiwi says:

    Ah, a dessert I can make all for myself or even, kept on the not so sweet side, maybe even for breakfast? Frugal man would never go for it, as he hates rice pudding, so it would be all me baby!

  2. That looks wonderful.

  3. oh that sounds so delicious! it needs to be made!!

  4. Yes! That’s exactly how I feel – the climate is inexplicable for this time of year. It makes me blah. The recipe looks delicious.

  5. Mmm, just like rice pudding – which I love – only far healthier. I don’t need much excuse to eat pudding for breakfast, this one I won’t feel even a small pang of guilt over :-)

  6. Amy @ Simply Sugar & Gluten-Free says:

    I’m glad you’re feeling better, Stephanie, even if you’re not fully recovered yet. Thanks so much for the lovely review. I’ve always admired your work so it’s quite humbling.

    This is one of my favorite recipes, adapted from my Grandma Ruth’s Rice Pudding recipe. She used to make it for my dad and oh, how he loved her rice pudding!

    I eat this for breakfast, too. :)

    Hugs,
    Amy

  7. MyKidsEatSquid says:

    What a great spin on bread pudding/rice pudding. This would make for a good breakfast, right? How many days would you say it lasts?

  8. Wow – I hadn’t thought of preparing quinoa to be sweet! Usually I eat it with savory ingredients, but this looks and sounds delicious.

  9. Vera Marie Badertswcher says:

    In answer to the question above about how long it would last–around me–about 1/2 a day! Sounds so wonderful, that I’m trying it right away.

  10. Andrew Rossi says:

    Hi Stephanie,

    There is an important detail in the original recipe that is not duplicated in yours – that you need to bake it far longer than 25 minutes.

    After the initial 20-25 minute bake, you need to stir up the pudding and bake for an ADDITIONAL 25-30 minutes until done.

    Following your recipe, it came out like quinoa soup :)

    FYI.

    • Stephanie Stiavetti says:

      Thanks for the heads up! That’s so strange – when I made it, the time was fine. Do you have a thermometer in your oven? I wonder what’s going on?

Trackbacks

  1. Weekly Gluten-Free Roundup – October 23, 2011 « Celiac Kitchen Witch says:

    [...] Cupcakes from Natalie at Great Contradictions.Baked Mini-Pumpkins from Gretchen at Kumquat.Baked Quinoa Pudding with Raisins from Stephanie at Wasabimon.Banana Date Frozen Custard (DF) from Kelly at The Spunky [...]

  2. Weekly Gluten-Free Roundup – November 27, 2011 « Celiac Kitchen Witch says:

    [...] Carob Buckwheat Pancakes from The Gluten Free Edge.DessertApple Pie from Gluten-Free College Girl.Baked Quinoa Pudding with Raisins from The Culinary Life.Caramelized Banana Ice Cream (DF) from Simply Healthy Living.Carrot Cupcakes [...]

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