Our Zen Family

Raisin Pudding Breakfast Porridge

A healthier version of rice pudding. It feels like you’re eating dessert for breakfast! Of course, it can also be served as a dessert as well.

2 1/2 c Milk (I use almond milk)

1c quinoa

1/4c raisins

2 Tbsp Honey or Maple Syrup

1/4 tsp cinnamon

2 large eggs (can use 1/8 c chia seeds as a binder instead)

1/2 tsp pure vanilla extract

1 Tbsp butter (I use coconut oil)

Combine milk, quinoa, raisin, cinnamon & honey in a medium saucepan.

Cover and bring to a boil. Then reduce to a simmer and continue cookie, stirring occasionally until the quinoa is tender (about 5 minutes).

Beat the eggs and vanilla in a small bowl. Temper the eggs by whisking in 1 tsp of the cooked quinoa. Repeat 7 times, whisking each addition.

Stir the egg mixture into the saucepan. Continue to cook on low heat until the mixture thickens (about 3-5minutes).

Stir in butter and remove from heat. Serve immediately.

Yummy!!

These are my all-time favorite, nutrient dense cookie! I first discovered these at Planet Organic. But at nearly $2 a piece I knew I could make them more inexpensively and be just as tasty. They have also been a hunger-saver just after Taio was born and in the months since when I needed a quick snack that would give me nutrition and energy. I usually leave a few out and freeze the rest and they are just as delicious straight out of the freezer.

• 2 1/4 cups quick cooking oats
• 2 cups spelt flour  (I usually mix 1c brown rice flour/ 1c spelt)
• 1 cup sunflower seeds
• 3/4 cup pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup flax seeds (I use ground for added nutrition)
• 3/4 cup sugar (PO uses cane sugar; I have also used brown sugar)
• 1 tbsp ground cinnamon
• 2 1/4 tsp salt
• 1 3/4 cups dark chocolate chips (I use carob chips)
• 1 1/4 cups craisins, raisins or other dried fruit
• 1/4 cup water
• 1/4 cup molasses
• 1/2 cup canola oil (I use coconut oil for its amazing healthy properties)
• 1 cup milk (PO uses soy, I use almond milk)

  Preheat oven to 350˚F. Line baking trays with parchment paper or spray with olive oil.

  Combine dry ingredients in one bowl. In another bowl, combine wet ingredients and add to dry ingredients and mix until just combined.

  Drop dough by large tablespoonfuls onto tray. Gently flatten cookies. Bake for 18-20 minutes or until lightly browned. Makes 24 to 36 cookies.