• Dina

    posted on September 20, 2009 at 9:14 pm

    We are SO excited to see and try these scrumdilly’icious SugarFree AND GlutenFree recipes! Thank you Amy for helping us to not feel alone in the SF/GF world! :)

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  • Sandy Gillett

    posted on September 20, 2009 at 9:57 pm

    Amy, I tried to go to MckLinky and get a link but I don’t think it is working. I’m sorry. I don’t have a cooking blog but I do have a post about your blog and how much it is helping me. http://www.Aunt-Sandy.blogspot.com

    Every bite of this salad tastes like a healthful indulgence to me. I love it!

    Mixed Greens Green Apple Salad

    Organic Herb Garden Spring Mix
    Organic Granny Smith Apple, chopped bite-size
    Organic Red Onion, sliced thin
    Organic Walnuts, chopped, roasted
    Organic Dried Cranberries
    Organic Raspberry Vinaigrette

    Combine Spring Mix, chopped apple and sliced red onion in salad bowl and toss with vinaigrette to cover well. Place on salad plates and top with walnuts and dried cranberries. Serve

    [Reply]

    Amy Reply:

    Your link is up – thanks so much for participating!!

    [Reply]

    Sandy Gillett Reply:

    Thank You, Amy.

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  • Lauren

    posted on September 20, 2009 at 10:27 pm

    Yum, love the sound of that pudding! Maybe no raisins for me, but we’ll see =D.

    My entry this week are Baking Powder biscuits, which are healthier because they are grain-filled and gluten free, but indulgent because they will disappear very quickly if you don’t watch them!

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  • Liz@HoosierHomemade

    posted on September 20, 2009 at 10:40 pm

    You just amaze me with your baking! Especially sugar and gluten free!
    I had a giveaway for Martha’s book in the early summer and never got a copy for myself. Yeah, Cupcake Lady with no Cupcake Cookbook, go figure! :)
    Anyway, I sure hope I win! Thanks for hosting and for the giveaway!
    ~Liz

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  • Ali @ The Whole Life Nutrition Kitchen

    posted on September 20, 2009 at 11:51 pm

    Amy – First, I have to say that your baked quinoa pudding sounds amazing! Second, I entered my ice cream – not exactly fallish but it could work, right? :)

    [Reply]

    Amy Reply:

    Absolutely. We should all eat ice cream all year long. I do. :)

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  • e-Mom

    posted on September 21, 2009 at 12:40 am

    What a good idea: substituting quinoa for rice. My husband LOVES rice pudding (I don’t), so I wonder if we would *both* like this version? Raisins… always a winner!

    e-Mom @ Susannah’s Aprons
    http://susannahsaprons.blogspot.com

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  • Kim, The Food Allergy Coach

    posted on September 21, 2009 at 7:25 am

    When I want a quick slightly indulgent snack, I bake up some mochi. Grainaissance brand is gluten and dairy free, and contains no refined sugar.

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  • Iris

    posted on September 21, 2009 at 7:59 am

    Thanks Amy!

    That quinoa pudding looks amazing! I’m a huge fan of rice pudding, and I’ve been contemplating a brown rice version, but quinoa sounds even better!

    [Reply]

  • Amy

    posted on September 21, 2009 at 8:43 am

    Hi! I’m here from the Fall Festival! I have never purposely cooked gf, but have friends who do. Your recipe sounds quite tempting! May just have to give that a try!
    Blessings,
    Amy

    [Reply]

    Amy Reply:

    Welcome! So glad you stopped by! You don’t have to cook GF to share in this blog carnival – just anything that’s a little healthier in some way.

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  • Linda

    posted on September 21, 2009 at 9:33 am

    Sounds delicious. Now that I think about it, cinnamon seems like it would be a good flavor to pair with quinoa. We would prefer it without the raisins though. :)

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  • gfe-gluten free easily

    posted on September 21, 2009 at 9:41 am

    I’ve had quinoa pudding like that before and it’s wonderful! I bet yours is even better, Amy, being refined sugar free. :-)

    I’ve added the link for my crustless quiches. So easy to make. Regular milk is all that’s needed for these … no heavy cream, etc. With no crust, you save on calories and fat for sure, but especially the work of making a crust. So easy to follow this method for making crustless quiches, pies, etc.

    I’ll be bake later to check out all the recipes!

    Shirley

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  • Lisa C.

    posted on September 21, 2009 at 11:09 am

    Hi Amy –
    I’ve been following your blog for a bit now and really enjoy how you make things more healthy. I have got to start doing that! The Martha Stewart’s Cupcakes book looks delicous! :-) Please consider this my entry to win.
    Thanks for the time you put into your blog. It’s enjoyable.
    Lisa

    [Reply]

  • Trish

    posted on September 21, 2009 at 1:33 pm

    There’s zucchini coming out my ears around here! I made some healthy zucchini muffins to use up some of the bounty. Your pudding looks delicious!

    [Reply]

  • Kara Haschke

    posted on September 21, 2009 at 1:48 pm

    This sounds great! I have quinoa sitting in my pantry and am going to have to try this.

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  • Jenn AKA The Leftover Queen

    posted on September 21, 2009 at 3:49 pm

    Amy, that pudding looks divine. I have really begun to fall in love with quinoa, and I love this application of it! YUM!

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  • gfe--gluten free easily

    posted on September 21, 2009 at 5:55 pm

    Just wanted to add that I am so glad that Iris shared her story that going gluten free solving her depression. It’s awesome that she has had that success. Gluten issues are often linked to depression and other neurological conditions. Here’s a great article on Dr. Vikki Petersen’s findings in the area of depression.

    http://www.celiac.com/articles/21758/1/Gluten-Sensitivity-and-Depression/Page1.html

    So many might be helped by reading this info.

    Thanks,
    Shirley

    [Reply]

    Amy Reply:

    I am, too. I had the same experience. You brought tears to my eyes, Shirley. My hope was that by featuring a new blogger each week, we’d be able to help each other and learn more about how to live well. We all have our unique stories and experiences with food – regardless of whether we eat GF, SF, DF, or are not intolerant at all – and when we share our experiences we can really give others hope.

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  • Shannon

    posted on September 21, 2009 at 11:35 pm

    What a great way to use quinoa, I’ll have to try it. And thanks for the fun giveaway…I hardly ever make cupcakes, but this book could change that!

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  • Ari- Food Intolerances Cook

    posted on September 22, 2009 at 12:11 am

    This week I am featuring my super delicious coconut milk. It is slightly indulgent because it is very tasty just like the full fat version but lower calories and fat which also makes it a healthy and daily indulgent dairy-free milk option! Plus, it is indulgent without “indulging” your budget!

    [Reply]

  • Jennifer S

    posted on September 22, 2009 at 7:41 am

    Stumbbled across your website this weekend. my husband has Crohn’s and we are always looking for SF & GF recipes. can’t wait to look at all your recipes and information.

    Thanks!

    [Reply]

  • Just Jennifer

    posted on September 23, 2009 at 12:40 am

    Just stopping by from WFMW to check out your blog. It’s pretty spiffy. :) And you have some great articles. I enjoyed reading the couple I looked at. You have officially gotten yourself another daily reader :)

    Thanks for havin’ me and hope to see you over at my bloggy. Have a great week.

    [Reply]

  • Ronnie

    posted on December 4, 2009 at 11:50 am

    Wonderful recipe, Amy! Using black quinoa, the pudding would make a dramatic presentation with vanilla ice cream. My daughter wanted to find a dessert her gluten intolerant friend can enjoy and this fits the bill!

    [Reply]

    Amy Reply:

    @Ronnie, I love the idea of black quinoa. I have some red quinoa in the pantry…no black, though. I don’t think I’ve even seen it in the stores. Where do you get yours?

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  • Ronnie

    posted on December 4, 2009 at 7:53 pm

    I don’t remember where I got it, but it was in the bulk section. 5lb sacks are available at Amazon with free shipping.

    Now that I think about it, the black quinoa is a bit firmer when cooked, so it may not be as suitable for the pudding. I’ll let you know how it turns out.

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  • Kimberly

    posted on February 26, 2010 at 1:22 pm

    Thank you for sharing. It is invaluable and so helpful to NOT reinvent the wheel on this gluten free journey.

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  • Elizabeth

    posted on March 6, 2010 at 5:03 am

    I made this last night and it was wonderfully delicious: the perfect comfort food to end a light dinner on a chilly evening. Thanks to you and your Grandma Ruth for the recipe!

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  • Diane-The W.H.O.L.E. Gang

    posted on March 13, 2010 at 2:45 pm

    Love the pudding! Thank you for sharing it on Friday Foodie Fix.

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  • Alta

    posted on September 8, 2010 at 10:35 am

    Oooh this sounds so good! I love rice pudding, and this sounds like a more nutrient-dense version I won’t feel so guilty about eating! Yum.

    [Reply]

  • Angie

    posted on November 13, 2010 at 2:06 pm

    Hi! I stumbled into your blog looking for a recipe for quinoa pudding. I was planning on making a delicious orange and cranberry quinoa salad, but my quinoa got all mushy when I cooked it in the saucepan (I normally cook it in a rice cooker, but I’m away from home). I’d cooked it in a mix of orange juice and water, and threw in some craisins, so it was already delicious, just mushy. It needs to be tweeked, not tossed, so I’m looking forward to rescuing this culinary mishap! Thanks for your recipe!

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  • Claire

    posted on November 22, 2010 at 8:58 am

    Do you have any idea if this would work with rice milk instead of normal milk, and almond milk (thicker and higher fat) instead of half-and-half? I’m dairy intolerant. But this looks like a great recipe! I like quinoa!

    [Reply]

  • Mandy

    posted on January 16, 2011 at 6:03 pm

    Amy,
    This question may be answered somewhere else and I dont see it but do you have recommendations for milk substitutes? I am lactose intolerant as well (sometimes I feel like that kid on My Girl who was “allergic to everything”) and don’t love soy milk. Could unsweetened rice or almond milk work for your recipes calling for milk?
    Thanks
    Mandy

    [Reply]

    Amy Reply:

    @Mandy, Yes, you can use either instead of milk.

    Hugs,
    Amy

    [Reply]

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