CHOCOLATE PUDDING OF BUCKWHEAT COUS COUS

And what do you eat for breakfast?

I even this nutritious vegan pudding, my summary of two traditional recipes of Trentino Alto Adige, the “Chocolate pudding of bread” and “buckwheat cake.” Two recipes that teach us how pleasant and healthy place in our food whole grains, and the importance of “recycling” because everything in the kitchen you can transform and reinvent.

Ingredients for 4 small puddings

  • 50 g of couscous already cooked buckwheat (or other grains at your disposal)
  • 50 g almond flour (that’s great also that of almonds or cashews)
  • 90 g dates
  • 50 g cream Sunflower
  • 50 g dark chocolate (92% of cocoa)
  • 2 tangerines – peel and pulp
  • 50 g dried cranberries
  • 150 ml water
  • 1 g agar agar

How to prepare the pudding

Wash organic mandarins grate the zest, then peel them.

Whisk the couscous with almonds, dates, the sunflower cream and mandarins, pour the mixture into a bowl.

Melt chocolate in double boiler and add it to the rest of the amalgamating ingredients.

Dissolve the agar agar in a little water, then add the remaining water, stirring with a spatula, pour into a saucepan, bring to the fire, let him get to the boil, and stir for 2 minutes on low heat.

Pour the agar agar gel in the bowl with the other ingredients and mix well.

Divide the pudding into molds that you have chosen, let cool to room temperature, then place in the refrigerator tightly covered to harden completely, it will take at least 3 hours.

Blog su WordPress.com.

Su ↑

<span>%d</span> blogger hanno fatto clic su Mi Piace per questo: