Raspberry Chia Pudding


Total time: 1hr 40m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 411 Kcal, 10g Protein, 42g Carbohydrates, 18g Fat


Ingredients

  • Pudding
  • 125 g raspberries
  • 2.5 dl rice drinks
  • 60 g coconut flakes
  • 80 g chia seeds
  • Grilled Peaches
  • 2 pinches salt
  • 2 peaches
  • Flaxseed Crisps
  • 50 g flaxseed
  • 1.5 dl Water, boiling
  • 10 g potato starch
  • Serve
  • 125 g blueberries
  • 30 g white almond cream

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Instructions

  • Pudding

    To make the pudding, puree the raspberries with a hand blender. Stir in the chia seeds and coconut flakes. Pour in the rice drink, mix well. Cover and allow to absorb in the fridge for approx. 1 hr.
  • Grilled Peaches

    Halve and pit the peaches, sprinkle the cut sides with salt, leave to stand for approx. 5 mins. Heat up the griddle, briefly grill the peaches cut side down.
  • Flaxseed Crisps

    Mix the linseed with the potato starch, pour in the boiling water, mix well. Spread the mixture thinly on a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 150°C. Allow to cool a little, break the mixture into crisps.
  • Serve

    Divide the pudding into 4 glasses, spoon the almond cream on top. Arrange the peach halves and blueberries on top, decorate with peppermint and linseed chips.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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