Baked Strawberry, Lime and Quinoa Custard Pudding
Cook Time 1 Hour
Servings 6 - 8
3 large fresh free range eggs
2 fl oz (60 ml) agave syrup
1 teaspoon vanilla paste
½ lime, zest and juice
2 tablespoons quinoa flour
9 oz (250 g) cooked white quinoa
9 fl oz (250 ml) cream
9 fl oz (250 ml) milk
1 lb (500 g) large fresh strawberries
Handful of flaked almonds
Preheat the oven to 160C.
Using an electric beater, whisk together the eggs with the agave syrup, vanilla paste and the lime zest and juice. Whisk in the quinoa flour until combined then stir in the cooked white quinoa.
In a small pan, bring the cream and milk to a simmer then remove from the heat and allow to cool for 5 minutes, stirring constantly. Pour the cream mixture over the egg mixture.
Trim the tops from the strawberries and arrange in a small baking pie dish with the tips facing up.
Carefully pour the quinoa custard around the strawberries, leaving the tips uncovered. Sprinkle the almond flakes over the top.
Bake in a preheated oven for 45 min -1 hour until custard is set and light brown in colour.
Serve warm with some pouring cream or ice cream.