Coconut Quinoa Brulee with Berry Trio Compote

Name: Coconut Quinoa Brulee with Berry Trio Compote
Prep time: 1 h
Ingredients: 2 cups organic sprouted quinoa; 14 ounces organic coconut cream; 14 ounces organic unsweetened coconut milk; 1 thread saffron; 2¼ cups cane sugar; ¼ teaspoon Salt; fresh mint leaves; 1 teaspoon lavender extract; 2 cups California Giant Farms organic blueberries; 2 cups California Giant Farms organic raspberries; 2 cups California Giant Farms organic blackberries

Prep Time1 hr

Blueberries, blackberries and raspberries provide 3 unique flavors of these coconut quinoa brulees. Saffron, mint and lavender take the berry flavors to the next level in this healthy spin on a classic dessert.

INGREDIENTS

2 cups organic sprouted quinoa
14 ounces organic coconut cream
14 ounces organic unsweetened coconut milk
1 thread saffron
2¼ cups cane sugar
¼ teaspoon Salt
fresh mint leaves
1 teaspoon lavender extract
2 cups California Giant Farms organic blueberries
2 cups California Giant Farms organic raspberries
2 cups California Giant Farms organic blackberries

DIRECTIONS

- - Place quinoa in a fine mesh strainer. Rinse thoroughly with cold water and allow to drain. (rinse the quinoa to remove any potential bitter residue.)
- - In a medium (approximately 4-quart) pot, combine quinoa, coconut milk, coconut cream, saffron, ½ cup sugar, and salt. Bring to a boil over medium heat. Reduce heat to a low simmer and cover, leaving the lid slightly off so that steam may escape. Simmer for approx. 25 minutes, stirring about every 5 minutes.
- - Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the liquid. Remove from heat.
- - For the Compote, Blueberry- Combine 1 cup of the blueberries, ½ cup sugar in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries, and lavender extract and simmer until a jam-like consistency is achieved, stirring frequently. Set aside.
- - For the Compote, Raspberry- Combine 1 cup of the raspberries, ½ C sugar in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the raspberries, 1 teaspoon finely chopped fresh mint, and simmer until a jam-like consistency is achieved, stirring frequently. Set aside.
- - For the Compote, Blackberries- Combine 1 cup of the blackberries, ½ cup sugar in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blackberries, and simmer until a jam-like consistency is achieved. Stirring frequently. Set aside.
- - Pour into ramekins and allow to cool completely under refrigeration.
- - Divide the remaining sugar among the ramekins and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the brulee to sit for 5 minutes.
- - Top each ramekin with a different Fruit Compote. Garnish with mint leaves.

Coconut Quinoa Brulee with Berry Trio Compote

INGREDIENTS

DIRECTIONS

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Follow your berries to the farm.