This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
One bite of our creamy, coffee-flavored dessert and you'll think you've hit the pudding jackpot. You have. It's done in minutes, low in fat and a good source of calcium.
