Monthly Archives: May 2015

Rhubarb Quinoa Pudding

Quinoa

I know this is the second rhubarb related post in a row, but hey, I love rhubarb! I saw it for a good price and bought it without even thinking about what I was going to do with it. It sat in the fridge for a day or two before I made up my mind. I was originally going to make rice pudding with rhubarb but thought it might be nice to do a quinoa version for more nutrition and something a bit different.

Rhubarb

I’ve made quinoa porridge before and it isn’t too dissimilar to this recipe so you could have this as a breakfast, a dessert, or just a snack. Also if you don’t like rhubarb you could stew a different fruit, or even add dried fruit and nuts to make a great breakfast.

Quinoa Pudding

This recipe makes enough for two portions with extra rhubarb to spare. You could mix the leftover rhubarb with dairy free yogurt and granola, you could have it with dairy free custard, or you could just dive in with a spoon. Plenty of options!

I’ve also recently started using my instagram again. If you want to find me I am @freedomfoodjournal

Recipe

3 sticks Rhubarb

2 tbsp Water

1/3 cup (80ml) Brown Rice Syrup

1 cup Quinoa

1/4 cup (60ml) Brown Rice Syrup

1 tsp Vanilla Extract

2 cups (470ml) Coconut Rice Milk

DSC_0401

Chop the ends off the rhubarb and discard. Chop the sticks into inch chunks and put in a pot with the water and syrup. Allow to simmer gently for 15-20 minutes, depending on how chunky you want it to be.

At the same time, rinse the quinoa and put into a pot with the milk, second lot of syrup, and vanilla. Allow to simmer for 15-20 minutes. You want the majority of the liquid to be gone.

Serve the quinoa with the rhubarb spooned on top.

Rhubarb Quinoa Pudding

If you want to use canned coconut milk I would suggest using one cup of that with one cup of water so that it isn’t too thick and rich. You could also swap the brown rice syrup for a different liquid sweetener.

Gluten Free Vegan Rhubarb Crumble

Rhubarb Crumble

I have left it longer than I would have liked to blog again. My daughter is ten weeks old now and needs a lot more entertaining than when she was a tiny little newborn. I enjoy being her mum though. This week we ventured out to meet other mums and babies which was probably more enjoyable for me than for her. Honestly it was just nice to be able to chat with other people in same situation as me and with babies a similar age. I feel refreshed!

Cooking and preparing food is becoming a little harder because she stays awake for longer periods of time. If she doesn’t get her nap in soon enough I am left with a hysterical, over tired mess to deal with. If only it was as easy as popping her in her cot and her just falling straight to sleep! But I am trying to still prepare as many meals from scratch as I can because it is still really important to me and I need to be healthy more than ever now I am a mum, particularly while breastfeeding.

This recipe was more of a treat than anything. When I was working I used to try and cook a sunday dinner every week, which sometimes included a pudding. Crumble is an easy go to pudding using a lot of store cupboard ingredients and whatever fruit is around that might need using up. The only downside is it tends to need a lot of sweetening; especially rhubarb! But rhubarb was on offer so I couldn’t resist. My mum used to grow rhubarb in the garden so it always reminds me of my childhood.

Dairy Free Custard

I love Alpro custard with my sunday puddings too. I find the taste very close to the dairy kind and my partner doesn’t mind it either. It even has a rhubarb crumble on the pack! You can normally pick this up for less than £1 which is really reasonable because some free from alternatives can be really expensive. The downside is it is soya and processed. But I don’t mind the occasional treat like this.

Brown Rice Syrup

I also like this Brown Rice Syrup which is organic. I use it in place of sugar and other syrups a lot and bought a bulk pack from Amazon a little while back so have plenty on hand. I think I originally tried it because it is low FODMAP and is fructose free.

But on to the recipe…

3 large sticks of raw Rhubarb

1/4 cup/ 60ml + 1 tbsp Brown Rice Syrup (or other liquid sweetener)

2 tsp Vanilla Extract

1/4 cup/ 60ml Water

1 cup/ 80g Gluten Free Porridge Oats

1 cup/ 80g Ground Almonds

1/2 cup/ 60g Brown Rice Flour

1/2 cup/ 90g Vegan Margarine (I use Vitalite which is none hydrogenated)

1/2 cup/ 90g Brown Sugar (or other unrefined sugar)

Cut the ends off the rhubarb sticks and discard. Chop the sticks into 1 inch chunks and put into a saucepan with the water, vanilla and brown rice syrup. Cook on a medium heat until the rhubarb begins to break down a bit but you still have some chunks for texture. Pour into a (well loved) oven proof dish.

Rhubarb Crumble

Put all the other ingredients into a mixing bowl and rub the margarine into the dry ingredients until it resembles breadcrumbs. Place this evenly over the top of the rhubarb. Bake in a preheated over at 190c/170c fan for 30-40 minutes. You want the topping to be nice and golden and cooked through. The rhubarb juices might come through but that adds to the nice homemade look. You can always leave out some of the excess liquid if you want to avoid this.

Rhubarb Crumble

Serve with heated through custard or some nice vegan ice cream. This was just as nice the following day warmed up in the microwave for a couple of minutes. I love leftovers!

What is your favourite pudding? Do you have them often or prefer to avoid sweet treats?