Pudina tal-Kinwa (Quinoa pudding) (my healthy alternative to the traditional Pudina tal-hobz: Gluten and lactose free and no sugar added) Ingredients: 1 cup white Quinoa 2 cups water. 1 pkt. (225 gr) pitted dates 2 ripe bananas 3 tbsps grape seed oil (or any veg. oil) Zest of 1 lemon and one orange 150 gr crushed toasted walnuts or hazelnuts 250 gr. Candied peel or glazed cherries (or a mix of both) ¼ teaspoon cinnamon powder 2 tbsps. Peanut butter Some shredded coconut flakes 4 heaped tbsps. Unsweetened cocoa powder (sifted) Method: 1. Put quinoa and water in a saucepan. Bring to the boil, reduce heat and cook for about 15 mins. Take off heat, cover and allow to cool completely. (water should all be absorbed). It is best to prepare quinoa much in advance so as to cool completely. 2. Cut the dates in small cubes. Place on a plate (suitable for microwave); sprinkle with your favourite liquor (I used Anisette) and cook for 2 minutes. Take out the cooked dates and mash them with a fork. Do not allow dates to cool completely, otherwise they will become cristallized. 3. Mash the bananas. 4. Add the oil to the cooled cooked quinoa and blend in a food mixer or in a large bowl using a handheld blender. 5. Put quinoa in a large bowl and add the mashed bananas, mashed dates and peanut butter. If you don’t have a food mixer just use your hands (clean) to mix the quinoa, bananas and dates and peanut butter. 6. Add the sifted cocoa powder and then all the other ingredients until they are all well amalgamated together, forming a sort of soft dough. 7. Prepare a small dish (20cm x 26cm) by brushing the inside with oil or melted butter and heat oven to maximum temperature. 8. Put mixture in dish and press to fill the dish. Sprinkle the surface with coconut flakes. Put in oven and turn to low heat. Cook for about 30 to 40 minutes or until you can see that the surface is not very soft to the touch. 9. Allow to cool (if you are patient enough because the smell is awesome) and serve cold.
Posted on: Fri, 07 Jun 2013 18:48:33 +0000
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