Nourishing Balance Blog

Baked Amaranth Pudding

Adapted from the Rodale Whole Foods Cookbook: http://recipes.prevention.com/Recipe/baked-amaranth-pudding.aspx

Prep time: 10min prep, 1 hour cook time.

Yield: 8 servings

Special equipment: custard baking cups (or muffin tins)

Ingredients:

3 large eggs

1 cup milk, almond, or hemp milk

½ cup honey

2 cups cooked amaranth

½ raisins

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

1 teaspoon lemon juice

boiling water

Directions:

1. Preheat the oven to 350°F. Butter 8 individual custard cups and place in a large roasting pan.

2. In a large bowl, beat the eggs. Beat in the milk and honey. Stir in the amaranth, raisins, vanilla,

lemon zest, and lemon juice

3.Pour the mixture into the custard cups. Set the roasting pan on a pulled-out oven rack and pour in 1

inch of boiling water. Bake for 1 hour, or until the custards are firm and a knife inserted near the edge

of a custard comes out clean. Remove from the water bath and let cool. Serve warm or chilled.