Mary Margaret Chappell
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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Comments (5)
1 1/2 cups milk was ideal. Added a drizzle of date syrup on top, and berries instead of pears. Perfect sweetness!
Mmmmmm devouring this with vanilla soja milk and apples right now as I’m texting:)
Added 1 1/2 cups soy milk to the batch after reading the other comments about the amount of milk, and it was perfect! My kids drizzled a little more maple syrup on top.
Thanks for the recipe!
I would have preferred it to be a little sweeter. It also needed a pinch of salt to help bring out the flavors. I used a banana instead of pears. I think there is too much liquid for the amount of quinoa used. Will probably use 1.5 cups milk next time instead of 2
I definitely added more maple syrup than it called for and it’s still not very sweet. (Which is fine, I don’t want it too sweet). Otherwise, it’s a great way to cure the sweet chocolate craving in a healthy way!