At once creamy and textured, and packed with nutrients, this recipe for pumpkin and quinoa pudding with apple and figs is a family favorite and especially wonderful because it’s healthy. It can be served as a not-too-sweet dessert, snack, or even breakfast food.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Ingredients:
- 2 cups pumpkin puree
- 11/2 cups soy or almond milk
- 1/3 cup agave nectar or maple syrup
- 1/3 cup blackstrap or dark molasses
- Pinch of sea salt
- 2 eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
- 1 medium granny smith apple, peeled, cored and chopped
- 6 dried figs, chopped fine
Preparation:
Preheat oven to 375’
Combine pumpkin, soy milk, agave, molasses, salt, eggs and spices and mix until very smooth and creamy. Stir in quinoa, apples, and figs.
Pour pudding into a lightly oiled 8-inch glass or porcelain baking dish. Bake for 35 minutes. The pudding will puff slightly and fall as it cools. Serve warm or room temperature.
Serves 4-6
Copyright 2010 by Jen Hoy
