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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This comes to us from . Ingredients:
1/2 cup sugar (organic) or 1/2 cup maple sugar |
2 tablespoons butter, softened |
2 eggs |
1 cup milk |
1 tablespoon vanilla |
1 teaspoon cinnamon |
1 pinch sea salt |
2 cups cooked quinoa |
1/2 cup hazelnuts, toasted and chopped |
1/2 cup currants |
Directions:
1. Pre-heat oven to 350 °F.
2. Cream sugar and butter.
3. Stir in eggs, milk, vanilla, cinnamon, and salt until blended.
4. Add quinoa, hazelnuts, and currants and mix thoroughly. Butter a 11/2 quart casserole or soufflé dish (or 6 individual ramekins).
5. Pour the custard mixture into the casserole or ramekins and grate a little nutmeg over it. Bake for 40 minutes or until just set. To serve, spoon from the casserole or ramekins or loosen the edges with a knife and invert pudding(s) onto a plate (or individual plates).
6. Or, steam covered in the top of a double boiler over boiling water for about 1 hour.
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