3 Servings
30 Minutes
Allergens
Submitted by RD_Esti
A satisfying dessert with a natural sweetness and nuttiness that stands in for richer desserts that are missed while on a GERD diet (low acid diet).
In a small saucepan, add quinoa and soy milk and heat on a low flame for a few minutes. Whisk in the hazelnut butter and vanilla.
Sprinkle in the dates and mix occasionally while the quinoa heats up. Continue to cook for about five minutes, until some of the soy milk evaporates, and the liquid in the pudding thickens to a creamy consistency.
Serve with a sprinkle of chopped nuts, coconut flakes or blueberries.
