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Allulose Cardamom Quinoa Pudding

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Allulose recipes

Dietary Restrictions

  • gluten_free
  • naturally_vegan

Instructions

  1. Whisk coconut milk with 3/4 cup water. Whisk 1/2 cup coconut milk mixture with eggs, Allulose Granulated Sweetener, vanilla, cardamom, cinnamon, ginger and cloves; set aside.
  2. In saucepan, combine remaining coconut milk mixture, quinoa and salt; bring to boil over medium-high heat. Reduce heat to low; cover and cook, stirring occasionally, for 30 to 35 minutes or until quinoa is very tender.
  3. Whisk 1/2 cup hot quinoa mixture into reserved coconut milk mixture; gradually stir into remaining quinoa mixture in saucepan. Cook over medium heat, stirring, for 6 to 8 minutes or just until thickened. Transfer to bowl; let cool slightly.
  4. Refrigerate for 3 to 4 hours or until completely chilled.
  5. Divide quinoa pudding among 4 bowls. Top with blueberries and toasted coconut.

Tips:

  • Serve quinoa pudding with a dollop of whipped coconut cream if desired.
  • Substitute rosewater or orange blossom water for vanilla extract if desired.

Serves: 4

Nutrition Facts: Per 1/4 recipe, Calories 470, Fat 32g, Saturated Fat 23g, Cholesterol 140mg, Sodium 220mg, Carbohydrate 33g, Fiber 5g, Sugars 10g, Protein 10g

Ingredients

  • 2 1/2 cups canned unsweetened coconut milk
  • 3 cage free organic eggs
  • 1/2 cup Wholesome Allulose, Granulated
    Allulose-Granulated-Keto-Crystals-web
    Allulose Zero Calorie Granulated Sweetener
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  • 1 tsp vanilla extract
  • 1 tsp ground cardamom
  • 1/4 tsp each ground cinnamon
  • 1/4 tsp each ground ginger
  • 1 pinch ground cloves
  • 2/3 cup quinoa
  • 1/4 tsp salt
  • 2 cups blueberries
  • 1/3 cup coconut flakes, toasted