Why recepie famous for?
These gluten-free pudding pots make a deliciously easy breakfast or lunchbox snack.
Ingredients
1 1/2 cups white quinoa, rinsed, drained3 cups unsweetened low-fat coconut milk
2 1/2 tablespoons cocoa powder
1/3 cup caster sugar
3 small bananas, sliced
1 1/2 tablespoons honey, to drizzle
Instructions
Step 1Place quinoa, coconut milk, cocoa and sugar in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low. Simmer, uncovered, for 15 minutes or until quinoa is tender and milk mixture has absorbed. Remove from heat. Set aside to cool.
Step 2
Spoon quinoa mixture among 6 x 1/2-cup-capacity airtight containers. Refrigerate until required. Top with banana and drizzle with honey just before placing in lunchbox.
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