Mexican Chocolate Quinoa Pudding (Gluten Free)
6 servings
75 minutes
Mexican chocolate quinoa pudding is a harmonious blend of rich dark chocolate flavor, warm spices, and the delicate texture of quinoa. This dessert, inspired by Mexican culinary traditions, features characteristic spices like cinnamon, vanilla, and nutmeg that give it an exquisite aroma. The slight spiciness of chili pepper enhances the depth of chocolate flavor, while fresh-frozen lingonberries or cranberries add a pleasant tartness. A gluten-free alternative to classic puddings, this recipe is perfect for those seeking a healthy and original treat. It can be served warm or chilled, enjoying the richness of texture and complexity of flavors.
1
Preheat the oven to 180°C
2
Heat almond milk in a saucepan over low heat until the first bubbles appear, then stir in chocolate and cocoa, mixing until the chocolate is fully dissolved. Remove from heat and let cool slightly.
- Almond milk: 3 glasss
- Dark chocolate 70%: 120 g
- Cocoa powder: 1 glass
3
Lightly beat the eggs
- Chicken egg: 2 pieces
4
Add the remaining ingredients to the running mixer and mix well
- Vanilla: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 0.5 teaspoon
- Maple syrup: 0.3 glass
- Quinoa flour: 1 glass
- Ground chili pepper: pinch
5
Pour the pudding into a baking dish (about 20-26 cm), depending on the size of the dish, the pudding will be either thinner or thicker.
6
Sprinkle fresh or frozen lingonberries or cranberries on top and bake for about an hour, checking for doneness with a toothpick.
- Fresh frozen lingonberries: 50 g