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A deliciously creamy and sustaining morning pudding that will delight children as well as grown ups. It may be eaten at room temperature on a hot day or even presented as a dessert. Try substituting almond or coconut milk for the orange juice, or ripe mango instead of bananas as you bask in the tropics first thing in the morning.
2 cups orange juice
¼ cup fresh dates, finely chopped
½ teaspoon ground cardamom
1 cup quinoa
3 ripe bananas
1 teaspoon vanilla essence
2 tablespoons dried coconut strands or desiccated coconut
In a small pot bring the orange juice to a boil, then add the dates, cardamom and rinsed quinoa. Cover and simmer for 15 minutes or until all the liquid has been absorbed. Remove from the heat and leave covered for 5 minutes.
Puree the bananas with the vanilla and fold into the cooked quinoa. Spoon the mixture into small moulds and seal each one with plastic wrap. Place each pudding into a steamer and steam for 5 minutes, then remove and serve warm with coconut strands.