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Light cream pudding can be served not only as a dessert. Fans of healthy nutrition will certainly appreciate the recipe – chia seeds have 6 times more protein than beans, and their fiber content is twice as high as bran. In addition, chia seeds are rich in vitamins A, E and C, as well as zinc and phosphorus. Pudding is perfect for breakfast.
Cooking time – 15 minutes.
almond milk – 360 ml
chia seeds – 60 grams
cocoa powder – 25 grams
dates – 6–8 pieces
Cinnamon – 0.5 tsp
Put all the ingredients in a blender. Instead of dates, you can use maple syrup. Beat until a state of homogeneous thick mass. Spread the mixture into containers (for example, in glasses or ice cream vases), cover with parchment paper. Leave in the refrigerator for at least 2–3 hours. If you set about cooking in the evening, you can leave the pudding in the cold until the morning. Garnish with fresh fruit before serving.
Whisk all the ingredients in a blender. Pour into a wide glass, eat immediately or put in the refrigerator. The consistency of this dessert is more like a thick cocktail or smoothie than pudding, so maybe you don’t need a spoon.
6 portions/ 1 h. 0 min.: cooking time/ 122 Kcal / 100 g
risotto rice / round grain rice – 180 g
coconut milk – 400 ml
water – 300 ml
vegetable / butter – 2 tbsp.
sugar – 2 tbsp.
vanilla sugar – 8 g
pumpkin – 400 g
orange – 4 pcs.
potato starch – 1 tbsp.
water – 1/2 cup
sugar – 2 tbsp.
1.Cut pumpkin into cubes and bake in a microwave or oven.
2.Peel one orange. Squeeze juice from oranges.
3.Pour juice in a frying pan or stew-pan, add zest and 2 tbsp. of sugar. Boil, stirring, after boiling for about 5 minutes. Add a pumpkin. Pour in starch, diluted with 1/2 cup of water, bring the mass to a boil, stirring.
4.Mix coconut milk with 300 ml of water, heat almost to the boil.
5.Heat the oil in a saucepan with a thick bottom. Pour rice, fry, stirring, minutes 2.
6.Rice pudding is prepared on the principle of risotto. Pour the first 2 ladle milk to the rice. Stir the mass with a spatula over medium heat. When it will seem that the liquid is not enough, pour in another ladle of milk. And so on until the rice is soft, and the consistency of the pudding is thick. In the process add 2 tbsp. sugar and vanilla sugar.
7. Put the portions of pudding and pour over the sauce.
250 g of dried rye bread (Borodino or Riga is best suited)
100 ml of sunflower oil
ground cinnamon, cardamom to taste
natural yoghurt for serving
1.Scrub the apples and seeds, cut into 1 cm cubes, fold into a saucepan, add 100 ml of water, half the honey and simmer on low heat, stirring until they turn into almost jam.
2.Grate the bread and dry it in a dry frying pan to make ruddy crackers, 5 minutes. Add 180 ml of oil, the remaining honey and spices, knead thoroughly. Cook the mass for another 3-4 minutes, remove from the heat and cool.
3.Put in the baking dish half of the grain mass, smooth. Then lay out the apples. Top – the remaining bread. Smooth and drizzle the surface of the pudding with the remaining butter.
4.Bake in an oven preheated to 180 ° C for 25-30 minutes. If the surface browns too quickly, cover it with foil, and in 5-7 minutes. remove the foil before removing the pudding from the oven. Serve warm or cold pudding with yogurt.