Ingredients
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the Chia Seed Pudding Base (makes enough for two layers):
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1 cup unsweetened plant milk (such as almond, cashew, coconut, or oat)
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teaspoon vanilla extract
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cup chia seeds
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cup maple syrup
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cup mashed banana (about 1 large banana)
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1 tablespoon lemon juice
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the Layer Topping (enough for one layer, double the recipe for more layers):
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2 cups cooked quinoa (preferably red or black quinoa)
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1 can full -fat coconut milk (14oz), well shaken
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cup maple syrup
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2 ripe medium -sized mangoes, peeled and sliced into bite-sized pieces
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1 small can (6oz) of crushed pineapple, drained well
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cup chopped walnuts or pecans
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cup coconut flakes
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teaspoon salt
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Garnish :
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fresh mango , thinly sliced
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2 tablespoons toasted coconut flakes
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1 tablespoon chopped nuts (walnuts or pecans)
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Level : Easy
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Facts per serving:
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size : 1/6th of the entire dish
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360kcal
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fat : 13g
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fat : 8g
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0mg
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100mg
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carbohydrates : 60g
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fiber : 10g
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6g
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This recipe makes a large batch but can be easily divided into smaller portions for individual servings. Leftovers keep well in the refrigerator for up to three days or frozen for up to three months.
Directions
Sub_title: An Ode to 36 Cuisines, Fermentation, and Plant-Based Goodness
Description: Indulge your taste buds on a whimsical journey around the world with this budget-friendly, fermented, gluten-free, grain-free, high-fiber, high-protein, kid-friendly, low-carb, nut-free, oil-free, quick & easy, raw, seasonal, soy-free, spicy, superfood-packed vegan dessert!
Ingredients:
For the Chia Seed Pudding Base (makes enough for two layers):
1 cup unsweetened plant milk (such as almond, cashew, coconut, or oat)
½ teaspoon vanilla extract
½ cup chia seeds
¼ cup maple syrup
¾ cup mashed banana (about 1 large banana)
1 tablespoon lemon juice
For the Layer Topping (enough for one layer, double the recipe for more layers):
2 cups cooked quinoa (preferably red or black quinoa)
1 can full-fat coconut milk (14oz), well shaken
½ cup maple syrup
2 ripe medium-sized mangoes, peeled and sliced into bite-sized pieces
1 small can (6oz) of crushed pineapple, drained well
½ cup chopped walnuts or pecans
¼ cup coconut flakes
½ teaspoon salt
Optional Garnish:
½ fresh mango, thinly sliced
2 tablespoons toasted coconut flakes
1 tablespoon chopped nuts (walnuts or pecans)
Difficulty Level: Easy
Nutrition Facts per serving:
Serving size: 1/6th of the entire dish
Calories: 360kcal
Total fat: 13g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 60g
Dietary fiber: 10g
Protein: 6g
Note: This recipe makes a large batch but can be easily divided into smaller portions for individual servings. Leftovers keep well in the refrigerator for up to three days or frozen for up to three months.
Instructions:
Day 1: For the base:
1. In a bowl, combine the plant milk, vanilla extract, and chia seeds. Stir until well combined and set aside.
2. Make the layer topping: In a separate bowl, combine the cooked quinoa, coconut milk, maple syrup, mango, pineapple, and coconut flakes. Mix well.
3. Transfer the mixture to a parchment paper-lined 8×8-inch baking dish or a glass loaf pan. Smooth out the top using a rubber spatula.
4. Cover with plastic wrap and place in the fridge overnight to allow everything to cool and the flavors to meld.
Day 2: Assemble and serve:
1. Remove the chilled base from the refrigerator and gently spread half of the base onto a serving plate or platter. Set aside.
2. Scoop out about ⅓ of the prepared layer filling and spread evenly over the base.
3. Top with another ⅔ of the remaining base.
4. Carefully spread the remaining layer filling over the top of the second base layer.
5. Sprinkle the optional garnish (if desired) on top of the final layer.
Enjoy your delicious World Banquet Dessert!
Steps
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1
Done
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In a bowl, combine the plant milk, vanilla extract, and chia seeds. Stir until well combined and set aside. |
|
2
Done
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Make the layer topping: In a separate bowl, combine the cooked quinoa, coconut milk, maple syrup, mango, pineapple, and coconut flakes. Mix well. |
|
3
Done
|
Transfer the mixture to a parchment paper-lined 8x8-inch baking dish or a glass loaf pan. Smooth out the top using a rubber spatula. |
|
4
Done
|
Cover with plastic wrap and place in the fridge overnight to allow everything to cool and the flavors to meld. Day 2: Assemble and serve: |
|
5
Done
|
Remove the chilled base from the refrigerator and gently spread half of the base onto a serving plate or platter. Set aside. |
|
6
Done
|
Scoop out about ⅓ of the prepared layer filling and spread evenly over the base. |
|
7
Done
|
Top with another ⅔ of the remaining base. |
|
8
Done
|
Carefully spread the remaining layer filling over the top of the second base layer. |
|
9
Done
|
Sprinkle the optional garnish (if desired) on top of the final layer. Enjoy your delicious World Banquet Dessert! |
