A warm bowl of rice pudding with a big dollop of strawberry jam conjures up comfort and nostalgia. From my school dinner days to snuggling up on the sofa with my Mum, it is an absolute, unashamed, comfort food.
I have been trying to find a healthy alternative for some time now. A warm and fuzzy hug in a dish without dairy, refined sugars and processed carbohydrates. I have practised with various flavour combinations, but fig and almond is my favourite. I decided to use quinoa in place of rice as it is full of protein and works as a great carrier for different flavours.
The smell of the dried figs in the oven on a cold, wet and windy day has had a positive effect on me. So if you have had a tough day, I encourage you to give this recipe a go.
- 150g quinoa
- 800ml almond milk
- 3 tbs agave nectar
- 140g dried figs
- 1 cinnamon stick
- 30g flaked almonds
- 1 tbs coconut nectar
Preheat the oven to 180˚C. Prepare the dried figs, chop one half into small pieces and the other half into quarters. In a large saucepan add the quinoa, almond milk, agave nectar, cinnamon stick and the chopped small pieces of figs. On a low heat, cook for 50 minutes, stirring every 5-10 minutes.
Place the cooked quinoa into an oven proof dish. Sprinkle over the flaked almonds, coconut nectar and the quartered dried figs. Cook for 8-10 minutes.
Serve straight from the oven.
Breath and relax…