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.
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
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.