Good Start Rice (or Quinoa) Pudding Breakfast

August 12, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen

img_2190 Great way to make leftover grains disappear. Guests love my breakfast pudding as a yummy, healthy start to the day!

Use quinoa for extra protein. I love almond milk for a creamy non-dairy treat!

2 cups cooked basmati rice or quinoa
1/2 cup milk or rice, soy, or almond milk
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of sea salt
1/4 cup plus extra maple syrup
1/2 cup chopped walnuts
1/4 cup raisins or blueberries
1/2 teaspoon vanilla
Toasted unsweetened coconut

Cook your grain of choice, rice or quinoa, according to package directions - I usually use leftovers from the night before. In a medium skillet on medium heat, add grain and toss with milk, cinnamon, nutmeg and salt until much of the milk is absorbed. Add maple syrup, walnuts, raisins or berries. Toss to heat until liquid is fully absorbed being careful not to scorch. Remove from heat and add in vanilla.

Place in individual bowls. Drizzle with additional maple syrup if desired and sprinkle with toasted coconut. I add extra fruit on top, such as raspberries, peaches, pitted cherries, and serve in a pool of warm milk. Serves two.

Chocolate Zucchini Quinoa Bread

img_1563Velvety dark chocolate bread that tastes like sinfully delicious cake. You’d never know zucchini was “in” and wheat, white flour and dairy was “out.”

Sure to be a crowd pleaser even with hard core chocolate lovers (and the kids)! Gluten free flours, quinoa and rice, are paired up along with good quality cocoa powder. Healthy walnut oil adds flavor while applesauce takes the place of eggs.

Enjoy with a cup of tea anytime you crave some chocolate!

1 1/2 cups quinoa flour
1 cup brown rice flour
2/3 cup unsweetened cocoa powder
3/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
dash of sea salt
1 cup applesauce
2 cups grated zucchini
1/3 cup walnut oil
1/4 cup rice milk
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Grease oven proof glass loaf pan with grapeseed oil spray or a healthy nonstick alternative. Mix all ingredients in a large bowl and stir till combined. Batter should be wet and incorporated. (If too dry add a little more applesauce or rice milk). Transfer batter to loaf pan and bake for approx. 1 hour or until tester comes out clean. Cool before slicing.

Barb’s Tip: The bread is best served warm but needs to cool down enough so it doesn’t crumble when sliced.

Quinoa Muffins

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A healthy breakfast muffin, snack or dessert with no dairy or wheat and low on sugar.

Ever tried baking with quinoa flour?  The grain is a lot like rice and is ground into a flour high in protein and a good source of vitamins and minerals.

1 1/2 cups quinoa flour
1 cup brown rice flour
1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
1 1/3 cup applesauce
1 ripe banana mashed
1/3 cup canola oil
1/4 cup rice milk
1/2 cup chopped walnuts*
1/2 cup raisins*

*Substitutes: chocolate chips, dried cranberries, dried cherries,blueberries, pecans

Preheat oven to 350 degrees. Grease muffin tins with grapeseed oil spray or a healthy nonstick alternative.  Combine all ingredients in a large bowl.  Fill muffin tins 3/4 full and bake for 15 - 18 minutes or until tester comes out clean.  Or, for quinoa bread (much like banana bread), bake in a loaf pan for approx. 1 hour or until tester comes out clean.

Barb’s Tip: More sugar can be added but I like to serve these muffins warm with my favorite preserves with no added refined sugar. How sweet it is!