banana pudding recipe by MyNutriCounter

Almond Banana Quinoa Breakfast Pudding

Almond Banana Quinoa Breakfast Pudding

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.

Stop pudding it off and get cooking this delicious recipe!

If you want another pudding recipe that is perfect for breakfast or dessert, then try our almond butter and jelly chia pudding.

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The pudding porridge recipe was borrowed by the Europeans who settled in both of the Americas where they used maize as the main ingredient. Click To Tweet
Summary
recipe image
Recipe Name
Almond Banana Quinoa Breakfast Pudding
Author
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    2

  • Prep

    5 mins

  • Cook

    25 mins

  • Total Time

    30 mins

  • Dietary

    DF, GF, VEG, V

  • PER SERVING

  • Calories

    407.7kcal

  • Protein

    12.36g

  • Carbohydrates

    60.3g

  • Fats

    13.76g

  • Saturated Fats

    1.57g

  • Monounsaturated Fats

    7.45g

  • Polyunsaturated Fats

    3.91g

  • Water

    305.68ml

  • Cholesterol

    0mg

  • Sodium

    194.32mg

  • Potassium

    941.83mg

  • Fibre

    7.92g

  • Sugar

    16.41g

  • Vitamin A

    169.34mcg

  • Vitamin C

    0mg

  • Vitamin D

    2.63mcg

  • Calcium

    302.14mg

  • Iron

    5.31mg

  • Vitamin B6

    0.22mg

  • Vitamin B12

    0mcg

  • Vitamin E

    14.4mg

  • Vitamin K

    0.38mcg

  • Magnesium

    180.54mg

  • Phosphorus

    242.88mg

  • Zinc

    2.67mg

  • Copper

    0.56mg

  • Manganese

    0.97mg

  • Selenium

    1.7mcg

  • Thiamine

    0.13mg

  • Riboflavin

    0.37mg

  • Niacin

    2.38mg

  • Pantothenic Acid

    0.07mg

  • Choline

    52.6mg

  • Folate

    21.53mcg

Ingredients:

  • 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

Method:

  1. Combine quinoa, almond milk, banana slices, and maple syrup in a sauce pot.
  2. Simmer for 20-25 minutes, stirring regularly.
  3. Serve hot or chilled, topped with almond slices.

Breakfast, Dairy-free, Gluten-free, Recipes, Vegan, Vegetarian

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