DC
Spiced granola adds texture to this deliciously soft pudding. You can turn your oven into a dehydrator by turning the temperature to its lowest and placing a spoon in the door to allow air and moisture to escape. Cook the granola for a further 40 minutes than stated in the recipe if you want it extra crunchy. This recipe makes about 6 cups of granola.
1 cup coconut milk
1 cup unsweetened almond milk
1/4 cup roughly chopped fresh dates
1 cinnamon stick
1/2 cup chia seeds
Gluten Free Spiced Granola, to serve (recipe below)
125g strawberries, roughly chopped
GLUTEN FREE SPICED GRANOLA
2 cups quinoa, rinsed and well drained
11/2 cups raw mixed nuts
1/4 cup desiccated coconut
2 teaspoons ground allspice
1/4 cup tahini
1/4 cup honey
1 To make the granola, preheat the oven to 140°C (120°C fan-forced) and line a large baking tray with baking paper. Combine the quinoa, nuts, coconut and allspice in a large bowl. Stir the tahini and honey together in a small bowl, then add to the quinoa mixture. Mix through until evenly combined. Spread evenly onto the tray and cook for 30 minutes or until crunchy and golden. Stir occasionally during cooking, making sure to be gentle, as you want it to clump into crunchy clusters. Cool completely, then store in an airtight container.
2 For the pud, combine the coconut and almond milks, dates and cinnamon stick in a medium saucepan. Place over medium-low heat, cover and bring to the boil. Remove from the heat and set aside to cool so the flavours infuse.
3 Remove the cinnamon stick (rinse, dry and keep for future use). Pour the mixture into a bowl and stir in the chia seeds. Cover and put in the fridge overnight.
4 In the morning, layer the pud into bowls (or jars, if you want to be trendy) with some granola and the strawberries.
Serves 4
Replace the quinoa with buckwheat or activated buckinis, if you prefer.