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The Seventh-Day Resource Centre
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Club Recipes - Desserts

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Lentil and Vegetable Soup

 

Quinoa, Apricot Fruit Pudding

 

  • Preparation time:
  • Cooking time:
  • Serves:

Ingredients:

½ c quinoa flakes
½ c sultanas
½ c  raisins
½ c honey
¼ c citrus peel
1 c dried apricots, chopped
1 c rice flour
¼ t salt
1/3 c orange juice
4 t gluten free baking powder*
2 T olive oil
½ c dates, chopped
1 t vanilla essence

 

Method:

  1. Preheat oven at 175°C.
  2. Soak sultanas, raisins and dates in orange juice for 30 minutes. (This  step is optional.)
  3. In a large bowl, mix quinoa flakes, rice flour, baking powder.
  4. Add the other dry ingredients. 
  5. Mix well again.
  6. Add the liquid ingredients (oil, honey, orange juice, vanilla essence). 
  7. Mix well.
  8. Let mixture rest for 5-10 minutes.
  9. Bake in oiled medium cake tin for 50-55 mins or till a skewer inserted in the centre comes out clean.
  10. Let cool for 5 mins in the tin before gently turning out onto a wire rack to cool completely.
  11. Do not cut while hot as the pudding will crumble.

 

**Serve with Easy Cream Custard (Feb 2009 Recipe Club) or Pear Cream Topping (below).

 

 

Pear Cream Topping

Ingredients:

1 cup raw cashews
2 t vanilla essence
1 x 800g can of pears in its own juice
Pinch of salt

 

Method:

  1. Place all of the ingredients in a blender.
  2. Blend until smooth.

 

 

 

 



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