Ingredients
- 45 gr red quinoa
- 45 gr black quinoa
- 90 gr bulgur
- 200 ml coconut milk
- 450 ml almond milk
- 2 tsp agave syrup
- 2 tsp vanilla essence
- 1 pinch salt
raspberry jam
- 125 gr raspberries
- 1 tsp lemon juice
- 1 tbsp chia seeds
- 1 tsp agave syrup
- 5 leaves fresh mint
topping
- 60 gr raspberries
- 75 gr strawberries
- 15 gr sunflower seeds roasted
- 4 tsp grated coconut
Instructions
-
rinse the quinoa thoroughly and drain well. Be aware that the seeds are very small, so it is advisable to use a cheese cloth when you rinse and drain the seeds
-
add all the pudding ingredients to a pan and bring to boil. Let it simmer for 15 to 20 minutes with the lid askew. After this time not all the liquid will be absorbed, but that is ok
-
take off the heat and let it cool down. Store in the fridge overnight
raspberry jam
-
heat that raspberries and lemon juice in a small pan. Boil for 5 minutes until the raspberries start to fall apart. Mash a little bit. Add the chia seeds and agave syrup, bring to a boil and let it simmer for 5 minutes or until the right consistency is reached. Let it cool down. In the meantime finely chop the mint. Add to the jam ones cool
serving
-
start with a layer of pudding, then 1/4 of the raspberry jam and again a layer of pudding. Lightly roast the sunflower seeds. Serve the pudding with fresh raspberries, strawberries, sunflower seeds and 1 teaspoon of grated coconut
Deprecated: Function get_magic_quotes_gpc() is deprecated in D:\home\site\wwwroot\wp-includes\formatting.php on line 4387
Deprecated: Function get_magic_quotes_gpc() is deprecated in D:\home\site\wwwroot\wp-includes\formatting.php on line 4387
boоkmarked!!, I like ʏour website!
Deprecated: Function get_magic_quotes_gpc() is deprecated in D:\home\site\wwwroot\wp-includes\formatting.php on line 4387