I have two words for you:
I made some last Thursday night (and again last night) and let me tell you: dessert will never be the same.
Here’s the general recipe (though I’m barely going to attempt getting the proportions right, since I wasn’t counting them anyway):
– 1 or 2 containers of fresh blueberries
– A carton of almond milk (we used an organic almond/coconut hybrid that was unsweetened)
– Vanilla extract
– Brown Sugar Splenda
– Corn Starch
– Sugar Free Maple Syrup (it does exist, and it’s good!)
– One cup of uncooked quinoa
– Any other seasonings that sound good to you.
– Ground flax seed (optional)
– Fat Free Cool Whip (optional)
What You Do:
– In a small pot, boil blueberries and a half cup of water/maybe a little more. Add some cinnamon and a little brown sugar Splenda. When they’re boiling, mash ’em up. Then, add a little bit of prepped cornstarch to thicken the mixture.
– In a nonstick pan/pot that has a lid, make the quinoa using the milk in replacement of water. Season appropriately with as much cinnamon, etc. as you’d like.
– When the quinoa is nearly done (with like 3 or 4 of the 20 minute cooking time left), add in 3-4 tablespoons of the sugar free syrup and stir in the berry mixture. Let the cooking time finish, then turn the heat off but leave the quinoa covered so it’ll soak up as much moisture as possible. Let it sit for 20 minutes.
– After the moisture is absorbed, top with some flax seed (tastes like graham cracker crumbs!) and fat free Cool Whip.
General total PP, depending on brands etc: Between 12 and 14.