We've spent yesterday visiting guardians and the climate and atmosphere is simply such a distinct difference! It is somewhat discouraging coming back to snow in the wake of sunbathing and getting wild garlic while strolling the canine.
There is a white cover despite everything continuing in the nursery, yet inside, I am as of now growing, since I just can hardly wait for the following planting season… and the main home-developed strawberries. We simply LOVE them.
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Ingredients :
- s chia seeds
- 1 cup almond milk
- 1 ts vanilla extract
- 1 can full-fat coconut milk, refrigerated
STRAWBERRY JAM:
- 1 cup strawberries, frozen
- 1 ts coconut sugar
TOPPINGS:
- 1 ts strawberry jam
- Berries, fresh or frozen
OPTIONAL:
- 1 ts almond butter
- Passion fruit
- Quinoa puffs
Instructions :
- Combine chia seeds, almond milk and vanilla in a jar or container. Stir and refrigerate overnight.
- In the morning, remove from fridge.
- Prepare your strawberry jam: in a pan, place frozen strawberries and coconut sugar and cook on low for about 15 minutes. Let the strawberries melt and cook down. Then, with an immersion blender blend the jam smooth and continue cooking for a couple of minutes, until it thickens. You can store any leftover jam in the fridge for up to a week.
- Open a can of coconut milk and skim the solid cream. Save the leftover coconut water for drinking or smoothies. If your chia pudding is too thick, stir in a spoonful of coconut milk or coconut water.
- Whisk the thick coconut milk (cream).
- Layer your pudding in jars or glassed: start with a layer of strawberry jam, add a layer of chia pudding and top with a layer of coconut milk. Repeat until you use up the ingredients.
- Top with some strawberry jam and berries (fresh or frozen).
- Optionally, add a teaspoon of almond butter, some quinoa puffs and passion fruit. Serve.
For More Details : bit.ly/3dnHxb6
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