Canihua pudding
You probably already know that we’re bigs fans of the recently famous quinoa. But now there’s something new on the market: canihua! It’s a highly nutritious seed that grows in the Andes, in Peru.
The seed is also known as ‘baby quinoa’ due to its small size. Canihua, like quinoa, is gluten free, but contains an even higher proportion of protein, dietary fiber and minerals, like iron, magnesium and calcium. Thanks to its high iron content, canihua has a positive effect on the immune system and can help to reduce fatigue. What’s more, canihua is a fantastic vegetarian source of complete protein. It has a nutty, slightly sweet flavor and a firm structure. It is a great alternative to rice, pasta and other grains. You can also use it in smoothies, salads, porridge, noodles and bars. You can even grind the seeds into a flour to use for breads and cakes.
I used canihua just yesterday as a replacement for the quinoa in my favorite salad and it was delicious! Below is another tasty recipe that includes this healthy protein rich seed:
25 minutes
Portion
Shelf life
Supplies
an extra-fine sieve
two saucepans
Ingredients
85 grams canihua
½ tsp cinnamon
4 whole cloves
250 ml oat milk
80 grams brown rice flour
400 ml coconut milk
1 egg yolk
2 tbsp coconut blossom sugar (optional)
Berries (dried) and dried coconut (optional)
Rinse the canihua well in an extra-fine sieve. Transfer it to a saucepan and add the cinnamon, cloves and oat milk and bring to a boil on medium heat. Once the mixture is boiling, reduce the heat to low and simmer for about 15 minutes until all of the oat milk has been absorbed. Remove from the heat and take out the cloves.
Next, combine the coconut milk and the brown rice flour in a medium-sized saucepan and stir until a thick paste is formed. Then add the egg yolk and the coconut blossom sugar (if you’re using it) and turn the heat to medium. Keep stirring until a thick mixture has formed. Add the canihua and stir well to combine. Spoon into a medium-sized glass or a nice bowl, let it cool a bit and serve. It’s delicious with cranberries or blue berries and some dried coconut sprinkled on top!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
Loading...
Soft carrot cookies 
Leek soup 
Zucchini-basil soup with roasted chickpeas 
Beet salad 
Thank you for writing this. I learned heaps
Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.
Excellent report.
You have good info on the site. But it won’t load on Firefox for some reason.