Quinoa-Fig Pudding
  • 3tablespoons unsalted butter, softened, divided
  • 1/4cup ground nuts or vanilla cooke crumbs
  • 1/2cup maple sugar or natural cane sugar
  • 2large eggs, lightly beaten
  • 2cups milk or soy milk
  • 1tablespoon pure vanilla extract
  • 1teaspoon ground cinnamon
  • Pinch sea salt
  • 2cups cooked quinoa
  • 1/2cup chopped dried figsabout 10 dried mission figs; soak in warm water if very dry
  • 1/2cup hazelnuts, toasted, skins rubbed off, finely chopped
  • Freshly ground nutmeg
  1. Preheat oven to 350°. Use 1 tablespoon butter to grease a 1 1/2-quart baking or soufflé dish or eight (1/2-cup) ramekins. Coat buttered surface with ground nuts or cookie crumbs. Set aside.
  2. Cream remaining 2 tablespoons butter and sugar. Stir in eggs, milk, vanilla, cinnamon and salt until blended. Add quinoa, figs, and hazelnuts. Mix thoroughly.
  3. Pour pudding mixture into baking dish or ramekins. Grate a little nutmeg over the top. Place in preheated oven and bake for 40-50 minutes or until just barely set.
  4. Remove from heat and allow to cool for 10 minutes. To serve, spoon pudding from casserole or loosen edges with a knife and invert onto serving plate.