After an hour and a half of playing in snow, pudding for breakfast sounded perfect! Even though it took twice as long to cook than noted, – which could have been because of our altitude – it was well worth the wait. When my daughters raved “This is the best snow breakfast ever!”, I knew we had a keeper.
Here it is, my notes are in italics:
Baked Quinoa Pudding with Raisins
Simply Sugar & Gluten-Free by Amy Green
1 1/2 c cold water
1 cup quinoa
3 large eggs, lightly beaten
1 1/2 c of low-fat milk*
1/2 c half-and-half*
1/3 cup agave nectar or honey
1 tsp vanilla extract
1/4 tsp kosher salt
1 cup raisins or craisins
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg, or ground
*we substituted these with 2 cups of coconut milk. It baked up perfectly.
Preheat the oven to 325*. Set a kettle of water to boil for the bain-marie (water bath). Once it boils, reduce the heat and keep the water very hot.
Pour 1 1/2 cups cold water into a medium heavy-bottomed saucepan – we used our large sauce pot – and bring to a boil.
Meanwhile, rinse the quinoa in a fine-mesh strainer until the water runs clear. Since this normally takes 20-45 minutes, we recommend pouring the dry quinoa into a bowl, filling it with enough water that it comes a 1/4 way to the first knuckle on your index finger. Give it a little stir so the floaties sink, and wait. While your waiting you can put all your ingredients in place. After the ingredients are in place, pour the quinoa into a fine mesh sieve, rinse, and repeat (bowl, water, wait). You should only have to wait a few more minutes, before they are ready. Pour them back into the sieve, rinse, and put them in the pot of water.
Once the water is the pan is boiling, add the quinoa, cover, and reduce the heat to a simmer for 15-20 minutes, until all the water is absorbed. If you notice the water is evaporating faster than it should, add another 1/4c of water, turn down the heat, and continue cooking. Remove the pan from the heat and let the quinoa cool slightly.
While the quinoa is cooking, whisk together the eggs, milks, agave, vanilla, salt, and raisins. Mix the cooled quinoa into the egg mixture. Pour the pudding mixture into a 1 1/2 – to 2-quart casserole dish.
Make a bain-marie by placing the filled baking dish into a deep 4-quart casserole dish that’s set on a large baking sheet. Put the baking sheet with the pudding in the oven and, with the oven door open, pour hot water from the tea kettle into the larger casserole dish until it’s halfway up the side of the smaller dish.
Bake for 25 minutes. Higher altitudes add 30-40 minutes to the time.
Store in an air-tight container. Reheat with a splash of milk in the microwave.