Red beet chiapudding with preserved lemons
User Reviews
5
3 reviews
Excellent
Red beet chiapudding with preserved lemons
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An amazing 'out of the box' combination for a dessert. Perfect if you want something different or just don't like cloyingly sweet desserts. And at the same time it is very easy and quick to make. Just like a regular overnight chia pudding.
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Ingredients
- 1 cup red beet cooked
- 12 tablespoons almond milk or coconut milk
- 5 tablespoons chia seeds
- 12 tablespoons plant-based milk dairy or any choice of vegan
- 3 tablespoons balsamic vinegar
- 2 tablespoons coconut flower sugar
- 2 wedges preserved lemon
Instructions
- Combine the chia seeds with your milk of choice.
- Place in the refrigerator for at least 3 but preferable 6 hours. This might be the night before or somewhere in the morning. It will swell, become firmer and soft and creamy in taste.
- Place the firmed up chia seed mixture in the food processor, together with the chopped beetroot, sugar and vinegar. Mix into a smooth pudding.
- Cut the lemon wedges into very small pieces.
- Fill a nice glass with the pudding and top with the lemon.
Nutrition Information
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Calories
249kcal
(12%)
Nutrition Facts
Serving: 2portions
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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