Here’s a recipe to quench your sweet tooth, because I sense it has been feeling ignored over the past few posts. Bones, avocados and fish are all good, but desserts, for some reason, are always the superstar.
Pudding is a great type of dessert, as it is very versatile. It can be raw or cooked like a custard, it can be smooth or textured (like our local rezz b7aleeb / رزّ بحليب , or rice milk pudding), it can be light and fluffy (on the mousse side), runny, jelly like, or firm as a soft cake. Ultimately, it can be mixed or topped with a choice of fruits, nuts, cookies,… You can really unleash your creativity in puddings.
I invented this (very) simple pudding one day, improvising a snack for Karma with some leftover quinoa I had cooked for a tabboule. It was an instant hit, and it brought me to make it every now and then, as a wholesome dessert (that happens to be gluten and dairy free, in addition to using whole grains and not plain starch like most puddings).
- 1 cup cooked quinoa (⅔ cup uncooked)
- 2 large bananas (preferably ripe)
- 2 tbsp cocoa powder
- Up to ½ tbsp grape molasses (less if bananas are very ripe)
- ¼ tsp ground cinnamon
- Wash the quinoa thoroughly 2 to 3 times (to remove saponins that make them bitter).
- Transfer to small pot and cover generously with water.
- Bring to boil, then reduce heat and simmer for about 15 min.
- Drain quinoa and put in a powered blender.
- Add bananas in large pieces, cocoa, molasses and cinnamon.
- Blend to reach desired consistency (I like it a tidbit textured).
- Pour in individual bowls and serve, or chill.
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