I am so grateful for all of the e-mails and feedback that I receive. It lets me know that people are interested! I have received quite a few requests for gluten-free and dairy free recipes. This one is very simple and perfect for dinner on the patio. The texture is very light, much like a mousse. It’s a bit tart and very refreshing. Serve warm or cold.
Enjoy,
Lemon, Lime and Quinoa Pudding Cakes
*from Canelle et Vanille
Preheat oven to 325° and grease 5 5oz ramekins
2 egg yolks
6 oz whole milk
1/2 tsp lemon zest
1/2 tsp lime zest
2 tbsp lemon juice
2 tbsp lime juice
1/2 cup sugar
1/3 cup quinoa flour
pinch kosher salt
2 egg whites
In a medium bowl, whisk the yolks, milk, lemon zest, lime zest, lemon juice and
lime juice.
In a separate bowl, mix together the sugar, salt and quinoa flour.
Add the wet ingredients to the dry and whisk.
Whip the egg whites until medium peaks form. Fold a third of the egg whites into the batter. Add the rest
and fold gently.
Pour the batter into the greased ramekins. Place the ramekins in a deep baking pan and pour hot water into the baking dish- enough to cover the ramekins half way. Bake for about 30 minutes until set.
Hi Bruce here in Perth Australia Our family uses quinoa and rye flour all the time.Great for allergy control and far less carbos and especially more yummy! Thanks from my family and to all your readers… Give it go!