Stephanie Larmour Sanders MSRD, CDE, FNLP

This gently sweet dessert is anti-inflammatory and made without dairy, chocolate, citrus, or fermented ingredients.

Makes: 4 servings
Time: About 25 minutes

Ingredients

• ½ cup uncooked quinoa
• 1 cup water
• 1 cup unsweetened oat milk or tolerated milk
• 1 apple, peeled and finely diced
• 1–2 tablespoons pure maple syrup
• ½ teaspoon cinnamon, if tolerated
• ¼ teaspoon ground ginger
• 1 teaspoon pure vanilla extract, optional
• 1 tablespoon ground flaxseed, optional
• Pinch of salt

Directions

1. Rinse the quinoa thoroughly in a fine-mesh strainer.
2. Place the quinoa and water in a small saucepan.
3. Bring to a boil, reduce the heat, cover, and simmer for about 12 minutes.
4. Add the oat milk, diced apple, cinnamon, ginger, and salt.
5. Cook uncovered over low heat for another 8–10 minutes, stirring frequently, until creamy and the apple is tender.
6. Remove from the heat. Stir in the maple syrup, vanilla, and ground flaxseed.
7. Let it rest for 5 minutes. Serve warm.

Optional toppings

• Freshly diced pear or apple
• A drizzle of maple syrup
• Unsweetened toasted coconut, if tolerated
• A spoonful of warm oat milk
• A sprinkle of cinnamon

Low-histamine note

Eat the pudding freshly prepared. Freeze any extra portions promptly in individual containers rather than storing them in the refrigerator for several days. Cinnamon, vanilla, flaxseed, coconut, and plant milks are tolerated differently, so omit or substitute anything that has caused symptoms for you.

For a softer custard-like texture, blend half of the cooked pudding briefly and mix it back into the saucepan.