Almond Banana Quinoa Breakfast Pudding recipe shared by Nikki from MyNutriCounter.
Hasty pudding is a traditional British porridge made of ground grains with water or milk. In England, the hasty pudding commonly consisted of wheat, whereas the typical Scottish version used oats as the staple grain. Later in colonial times, the pudding porridge recipe was borrowed by the Europeans who settled in both of the Americas where they used maize as the main ingredient. During the first years maize or corn was an extremely important grain for both the English and French colonies in North America. The first serious written recognition was “The Hasty-Pudding” written by Joel Barlow in 1793, apparently one of the best American poems of the Federalist era.
In our recipe, we have modified the traditional dish by using quinoa instead of the traditionally used cereals. Quinoa has gained notoriety in recent times as a ‘trending’ food but there’s good reason for this as it provides highly-digestible protein, having an excellent amino acid profile. Additionally it is gluten-free thus offering a good dietary choice for celiacs. Bananas contain a lot of vitamin C and folic acid. Additionally they are rich in potassium which is beneficial for heart muscle contractions. The nutty-flavoured almond milk may serve as an efficacious substitute for intolerances to cow milk, containing a lot of monounsaturated fat, magnesium, copper, bioactive phytochemicals and is cholesterol-free. It is a remarkable dietary option assisting with obesity, inflammation, cardiovascular and diabetes risks.
- 100g/3.5oz tri-coloured quinoa
- 500ml/17fl oz almond milk
- 120g/4.25oz ripe bananas, sliced
- 20ml/0.66fl oz maple syrup
- 30g/1oz almonds, chopped
- Combine quinoa, almond milk, banana slices, and maple syrup in a sauce pot.
- Simmer for 20-25 minutes, stirring regularly.
- Serve hot or chilled, topped with almond slices.