This December, I’m encouraging you to try this sweet pudding in a traditional trifle style which aims to nourish, satisfy and please every family member.
Christmas is sneaking up quite quickly this year and so begins the planning for the biggest feast of the year.
Having a family orientated Christmas means that every course needs to be thoroughly thought out, so to avoid the culinary festive pitfalls that accompany many Christmas Day celebrations, I look to organization as my main game plan and this is where meal planning comes into it’s own.
For me it’s all about note pads, to-do-lists and pre-preparation so that the day runs as smoothly as possible with minimal input effort and big impact dishes.
I’m also organizing an orphans Christmas eve lunch as well, so to get the ‘baubles’ rolling, I plan to make as much as I can in the days leading up, which means making up condiments, dips and pestos, stuffing, mince pies and my favourite fool proof Christmas fruit cake.
Christmas dessert I find is often the hardest course to plan, trying to please the children with a sweet festive dish, yet not plough them with tons of sugar.
I’ve succeeded in creating something that feels like an indulgent sophisticated treat for the adults, but doesn't have the same ‘urgh I can’t walk’ feeling afterwards.
This December I’m encouraging you to try this sweet pudding in a traditional trifle style which aims to nourish, satisfy and please every family member.
Packed full of flavour and health-promoting properties this recipe is sure to become a festive family favourite.
As with any trifle the layers are crucial. Here I’ve used protein dense quinoa to create thick creamy layers, stirred through with vanilla infused almond milk, and then topped with yogurt and antioxidant bursting berries to compliment the deep nutty flavours of the quinoa.
This easily adaptable recipe is from my cook book Eat Yourself Beautiful. For a sweet and sour twist you could use seasonal cherries with the yogurt, to create a cherry layer, or orange segments to heighten the festive feeling.
Let your imagination run wild with this easy dessert, and have a wonderful Christmas Day. Let me know what you are planning on making in the comments section below :)
Layered Quinoa Trifle
• 100 g (31/2 oz/1/2 cup) quinoa?
• 1/2 teaspoon ground cinnamon?
• pinch of Celtic sea salt?
• 60 ml (2 fl oz/1/4 cup) unsweetened almond milk
• 1/2 teaspoon alcohol-free vanilla extract
• 6 drops stevia liquid, or 1 tablespoon rice malt syrup
• 1 tablespoon slivered almonds?
• 2 bananas, sliced?
• 130 g (43/4 oz/1/2 cup) full-fat Greek-style yoghurt
• 4 tablespoons coconut flakes
• 110 g (33/4 oz/1/2 cup) mixed berries
• 1 teaspoon almond butter, melted?
• 1 tablespoon chia seeds, for sprinkling
1. Place the quinoa in a fine-mesh sieve. Rinse with cold running water for 2–3 minutes, moving the seeds around with your hand to ensure that the seeds are well rinsed and any residue is removed.
2. Bring 250 ml (9 fl oz/1 cup) water to the boil in a large saucepan. Add the quinoa, return to the boil, cover and reduce the heat to low for 12–15 minutes or until all the water has been absorbed. Remove from the heat and set aside to cool.
3. Place the quinoa in a bowl and stir through the cinnamon and salt.
4. In a saucepan over medium–low heat, warm the almond milk for 3–4 minutes. Stir in the vanilla and stevia or rice malt syrup.
5. Add a couple of spoons of quinoa to four glass jars, or glasses. Mix through the almond milk and follow with layers of slivered almonds, banana slices, yoghurt, coconut flakes and berries. Repeat until the jars are full, with berries as the top layer.
6. Top with the melted almond butter and chia seeds.