Sweet potatoes and Foodin quinoa together with lovely spices and coconut milk make this casserole a wonderful dish for Christmas. Top the casserole with a delicious mixture of nuts and maple syrup.
INGREDIENTS
1,5 dl Foodin quinoa
2,5 dl water
2 dl Foodin coconut milk
1/2 tsp salt
800 g sweet potatoes (about 600-700 g peeled)
1 tsp Foodin cardamom
1 tsp Foodin gingerbread spice
1 tbsp maple syrup
¼-½ tsp salt
About 1 dl Foodin coconut milk
Topping
About 80 g Foodin pecan nuts
2 tbsp maple syrup
2 tbsp Foodin coconut oil
1/8 – ¼ tsp salt
RECIPE
Preheat the oven to 150 C.
Rinse the quinoa and cook it in water and coconut milk for about 20 minutes or until it is soft, but not porridge like.
Peel and chop the sweet potatoes into small pieces. Cook them for 15 minutes or until they’ve softened.
Blend the sweet potatoes with an immersion blender. Add the cooked quinoa, cardamom, gingerbread spice, maple syrup, salt and the rest of the Foodin coconut milk (from a 330 ml package).
Spread the mixture in a baking dish and warm in the oven for 25 minutes.
Crush the pecans and mix them together with the syrup, oil and salt. Sprinkle the crumble evenly on top of the casserole and cook for another 20-25 minutes or until the crumble looks roasted.
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