Gluten & Dairy Free Pudding

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 215.2

Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 67.0 mg
Total Carbs: 40.1 g
Dietary Fiber: 2.3 g
Protein: 3.5 g

View full nutritional breakdown of Gluten & Dairy Free Pudding calories by ingredient

Introduction

Taken from the "Amazing Rice Pudding" recipe on SparkRecipes and converted to gluten and dairy free. Rather than rice, quinoa is used, and it makes a delicious, filling, and protein-packed breakfast or dessert. Taken from the "Amazing Rice Pudding" recipe on SparkRecipes and converted to gluten and dairy free. Rather than rice, quinoa is used, and it makes a delicious, filling, and protein-packed breakfast or dessert.

Minutes to Prepare: 5

Minutes to Cook: 45

Number of Servings: 8

Ingredients

Quinoa 1 cup

Rice Milk 3 cups

Nucoa margarine 2 tbsp

Vanilla Extract 1 tsp

Confectioner's Sugar 1/8 cup (can be replaced with 1/2 cup sugar)

Nutmeg 1/2 tsp

Cinnamon 1 tsp

Raisins 1/2 cup or about 3 small boxes worth

Directions

First prepare the quinoa. Combine 1 cup quinoa and 2 cups water in a pot and boil. Once pot begins to boil, turn to simmer and cover until the quinoa has absorbed the water (10-15 minutes).

Let quinoa cool for a few minutes. Then combine the rice milk, margarine, vanilla extract, raisins, and sugar with the quinoa. Put on medium heat and cook for 25 minutes or until the liquid has been totally absorbed. Stir very frequently to avoid sticking to the pot.

Add nutmeg and cinnamon, cook for 3-5 more minutes while stirring.

Serve warm or cold.

Makes 8 1/2 cup dessert or side servings or 4 meal servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MEGANC1988.