This simple to make gluten-free, refined sugar-free dessert has been rolling around in my head for months. I wanted to include it in my book but time got away from me. So, you’re getting it now.
Carol Fenster – Gluten-Free Guru
Last week Carol Fenster, a pioneer in gluten-free cooking and author of 9 gluten-free cookbooks, came to Dallas and spoke at the Gluten Intolerance Group of North Texas. Her topic was Whole Grains & Beans. She promised to make it exciting. Carol delivered.
Everyone around me was frantically taking notes. Carol included simple-to-implement ideas for getting the necessary 25 – 38 grams of fiber a day in our diet such as:
- Make muesli and have it for breakfast
- Add whole grains to egg dishes, puddings, and stuffings
- Make dessert based in whole grains
- “Hide” whole grains in chocolate desserts
- Match the flavor and texture of the whole grain to the dish you’re making
- Use beans in desserts
- Grains and beans with rich colors, like red and black quinoa, red beans, and black rice, are packed with antioxidants and phytonutrients just like fruit and veggies are
It was so affirming to hear one of my favorite gluten-free gurus affirm how I’ve been cooking and eating.
Carol also had a great point about ‘seeds’ versus ‘grains’ – she said that it really confuses some people when you get into the fact that certain foods like quinoa and buckwheat are really not grains. It’s good to know if you’re grain-free. Though they’re not technically grains they’re still nutrition and fiber packed. Add them to your diet.
Subscribe to Carol’s New Blog
If you’re interested in learning more about eating healthier, Carol just started a new blog called Carol Fenster Cooks. Subscribe to her posts via RSS to keep up with her latest recipes.
She also just published a new book, 100 Best Gluten-Free Recipes
Clearly Carol motivated me to quit thinking about this nutritious dessert and make it. I ate it for dessert one night and the next morning I had it for breakfast. It’s perfect either way.
Other Grain & Bean Recipes:
- Chocolate Walnut Black Bean Brownies from me
- Almond Spice Bean Pie from The Spunky Coconut
- Papaya Banana Whole Grain “Ice Cream” from me
- Buckwheat Groat & Oat Waffles from Lexie’s Kitchen
- Quinoa Pasta with Zucchini and Fennel from Gluten-Free Life with Jen
A Guest Post…
I’m guest posting today at Mother Earth News’ new gluten-free blog & sharing one of my favorite breakfast recipes from my new book. Stop by and say hello. While you’re there, check out the glowing book review by Wendy Gregory Kaho, who also authors Celiacs in the House.
Now, go make this healthy dessert.
Ingredients
- 4 oranges, divided
- 1 1/2 – 1 3/4 cups water
- 2 tablespoons agave nectar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cardamom
- 1 cup quinoa, rinsed well
- 1 tablespoon unsalted butter
- 6 large medjool dates, pitted
- Greek yogurt for serving (optional)
- Toasted, sliced almonds for serving (optional)
Instructions
- Squeeze the juice from one of the oranges into a 2 cup liquid measuring cup. Set the remaining oranges aside. Add enough water to the freshly squeezed juice to make two cups. Place orange water into a 4 quart sauce pan. Add the agave, cinnamon, vanilla, salt, and cardamom to the water. Cover and bring to a boil. Add the rinsed quinoa to the boiling water, cover, and bring back up to a boil then reduce to a simmer. Cook covered for 20 minutes, or until all the liquid is absorbed. Stir in butter.
- While the quinoa is cooking, cut the peel off of the orange and segment. (Also known as supreme – if you don’t know how to do this, see my post on How to Segment an Orange.) Make sure to catch any juice over a bowl and squeeze the extra juice from the leftover pith part of the orange into a bowl as well. Cut the segments into 4 or 5 pieces each, depending on the size of your oranges. Cut the dates into sliced and then cut each slice into several pieces.
- Transfer the cooked quinoa to a bowl, stir in the extra orange juice, the orange pieces, and the date pieces. Serve warm or at room temperature topped with Greek yogurt and toasted almond slices if desired.
Hallie @ Daily Bites
posted on March 21, 2011 at 9:37 am
This looks like my kinda dessert. Quinoa, dates, almonds, spices, orange juice? All in one bowl? Yum!
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Amy Reply:
March 21st, 2011 at 9:55 am
@Hallie @ Daily Bites, This looks like a dessert I’d find at your house, Hallie.
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Jeanine
posted on March 21, 2011 at 9:56 am
Love quinoa, this looks fantastic. I see Carol is speaking in Fargo, ND in November, I’ll have to keep my eye open for that, that’s ‘only’ 4 hours or so from here.
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Amy Reply:
March 21st, 2011 at 1:13 pm
@Jeanine, If you’ve never met Carol, she’s incredible. She’s so easy to talk to and a wealth of knowledge. You should go…you’ll love her.
Hugs,
Amy
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Noelle
posted on March 21, 2011 at 10:11 am
How delicious! Definitely sounds very different and unique. DAtes and quinoa. hmmmmm
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Katie @ Nourishing Flourishing
posted on March 21, 2011 at 10:20 am
With the “using beans in desserts” bullet, a burst of joy welled up within me! I just did that a few days ago and posted some recipes for desserts using beans. I was SO surprised at how delicious they were! Great advice!
I certainly need to be using quinoa more — thanks for the inspiration!
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Amy Reply:
March 21st, 2011 at 1:12 pm
@Katie @ Nourishing Flourishing, I love using beans in desserts, too, Katie. It’s a simple way to get more nutrition in our families…I’m glad you agree. I get tired of hearing the bean jokes…really, it’s a simple & healthy way to add fiber and nutrients to our diets.
Hugs,
Amy
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Andrea
posted on March 21, 2011 at 11:50 am
I’m grain-free so this looks like heaven in a bowl to me!
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Amy Reply:
March 21st, 2011 at 1:11 pm
@Andrea, You will love it…and don’t feel bad about eating it for breakfast, either. I most certainly didn’t.
Hugs,
Amy
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AmandaonMaui
posted on March 21, 2011 at 1:59 pm
My friend came over last night for dinner, and we got to talking about agave nectar. Her mom is a naturopath and feels that cane sugar is better for our bodies than agave because we can digest sucrose better than highly concentrated fructose (like agave & hfcs). She said it converts into a starch in the body and acts like a sugar, but that it’s harder on the body than cane sugar.
I’ve used raw agave for over a year and I am starting to wonder about it a bit more. I have read so many “it’s good for you” and “it’s bad for you” sites that I am completely conflicted.
I’ve also got Rapadura (whole cane sugar) in my cabinet. It’s minimally processed sugar. The molasses are never stripped out. Nourishing Traditions promotes the use of this sugar over other sweeteners.
What do you know about this topic? If I stop using agave in your recipes (I have your book) what should I use as a substitute?
Her mom said stevia is great because it’s not actually a sugar at all.
[Reply]
Chris Reply:
March 21st, 2011 at 5:40 pm
@AmandaonMaui, Use pure maple syrup instead of the agave. It’s low glycemic and very alkalizing in the body. You can use less of it than the agave especially if you use the more intense flavor Grade B maple syrup.
Quinoa is one of my staple for breakfast and its a great substitute for rice at dinner time.
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Amy Reply:
March 28th, 2011 at 8:56 am
@AmandaonMaui, You can use any liquid sweetener in place of the agave.
Hugs,
Amy
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Alta
posted on April 7, 2011 at 2:16 pm
I love that you mentioned in the comments not to feel bad about eating this for breakfast, because that’s certainly what came to my mind! It looks so lovely.
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Christianne
posted on July 5, 2011 at 6:53 pm
Another yummy healthy dessert!
Thanks Amy, I also wanted to tell you how much I love SSGF’s new look! It’s easy to find your fabulous recipes and I really love the color scheme that I see throughout – even in this box as I type! Simple, elegant but inviting!
If you haven’t heard from me it is not that I haven’t been following you. Being summer in New Orleans I take advantage of anything that keeps my kitchen cooler, less baking more salads!
xo Christianne
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Amy Reply:
July 8th, 2011 at 9:30 am
@Christianne, I hear you…I’ve not been baking either. It’s 104F in Dallas.
Enjoy your summer!!
Hugs,
Amy
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eva @5fruitsNveggies
posted on July 8, 2011 at 11:34 am
always looking for new breakfast ideas and the orange & date quinoa sounds perfect!
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Amy Reply:
July 9th, 2011 at 8:39 am
@eva @5fruitsNveggies, Yes, it is. I loved every last bite.
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