The rain in Vancouver has been pretty intense the past few days. Lots of horizontal rain downpours which proved to be too much for the roof and we sprung a leak in our hallway. We snuggled in this morning for family time and read books and built towers out of blocks.
I saw a recipe on Weelicious earlier this week for Banana Quinoa Rice Pudding and knew it would be a hit for Hannah. I rarely ever post recipes that aren't my own, but this one was too tasty to not share! The only change I would make next time would be to cut back on the honey, I found it a little sweet - Matt thought it was perfect.
I saw a recipe on Weelicious earlier this week for Banana Quinoa Rice Pudding and knew it would be a hit for Hannah. I rarely ever post recipes that aren't my own, but this one was too tasty to not share! The only change I would make next time would be to cut back on the honey, I found it a little sweet - Matt thought it was perfect.
Banana Quinoa Rice Pudding
(Serves 4-6)
(Serves 4-6)
1 cup quinoa
1 14 oz tin of light coconut milk
1 cup milk
2 ripe bananas, mashed
3 tbsp honey
1/2 Tsp cinnamon
Place the quinoa in a strainer and rinse with water. Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
1 14 oz tin of light coconut milk
1 cup milk
2 ripe bananas, mashed
3 tbsp honey
1/2 Tsp cinnamon
Place the quinoa in a strainer and rinse with water. Put quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
Weelicious says to pour into individual ramekins and chill for 1-2 hours.
I served it warm with toasted slivered almonds and a sprinkle of cinnamon - so tasty and Hannah approved.
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