Happy Hump Day! As requested, today I am sharing the soy, dairy and gluten free ‘chocolate’ pudding I have been eating for breakfast this week. 
As the title suggests, this was a complete accident, but a happy one at that. I was attempting to make a brownie but needed to make it gluten, dairy, soy free and wanted to use the super ripe avocado sitting on my counter because I hate wasting food! Since I am terrible at following recipes – I’ve always followed the beat of my own drum – I just started combining ingredients until I came up with something that mildly resembled brownie batter.
When I pulled it out of the oven, I realized the consistency really hadn’t changed…at all! It was still super creamy just without the avocado-y taste it had before baking. I contemplated my options and decided I would mix it with a little quinoa nd have it as a sort of chocolate pudding; which, thus far has been a delightful morning treat!
‘Chocolate’ Pudding with Quinoa:
- 1 can rinsed and drained black beans
- 3 eggs whites
- 1/2 cup applesauce
- 1 avocado
- 2 tbsp cocoa powder
- 1 tbsp honey
- pinch of salt
- 1/4 cup almond meal
- 1/2 cup cooked quinoa
Combine all the ingredients except the quinoa in a blender and mix until all are well incorporated. Bake in the oven at 350 for 25 minutes, allow to cool and then mix in quinoa.
I feel silly even sharing because this is so NOT what I intended to make, nor is it how you would normally make a pudding, BUT oh well!
Here’s to happy accidents…enjoy!
Livingleen 