Chia pudding with raisins and dried cherries

What do you think about chia pudding for snack?)

It is perfect for people who are in a hurry, because you have to prepare it in the evening.

Ingredients:

3 tsp. chia seeds

½ glass of milk (about 100 ml or less)

handful of dry cherry

handfull of black raisins

crushed walnut

  1. Soak chia chia seeds with milk for a night.
  2. In the morning add on the top crushed walnut, raising, dry cherry.
  3. Ready! (You can add into chia pudding any berries and fruits you want)

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Pudding with chocolate and chia seeds.

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.

Ingredients:

almond milk – 360 ml

chia seeds – 60 grams

cocoa powder – 25 grams

dates – 6–8 pieces

Cinnamon – 0.5 tsp

Cooking method

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.

Banana Pudding with Avocado

Ingredients:

Ripe banana, peeled and frozen, – 1 pc.

Avocado – ¼ fruit

Almond milk – 1 cup

Vanilla extract – ¼ tsp.

Honey or sugar – to taste

How to cook:

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.

Spice Rice Pudding

5 portions/ 1 h. 0 min. cooking time/175 Kcal / 100 g

Ingredients

Rice – 250 g

water – 0.5 l

cream – 120 ml

butter (room temperature) – 50 g

sugar – 50 g

raisins – 40 g

prunes – 40 g

walnuts (chopped) – 20 g

egg – 1 pc.

SPICES (ON CHIPPING):

cinnamon

nutmeg

ginger

1.Pour water into  the washed rice, bring to a boil and simmer until the water is absorbed. Add cream and cook over low heat until cooked.

2.Whisk mix butter with sugar and egg.

3.Mix egg mixture with rice, add chopped prunes, raisins and nuts.

4.You can bake pudding in molds, buttered and sprinkled with ground nuts.

5.Or in silicone forms. After cooling, the puddings keep their shape well.

6.Bake at 180 degrees for about 25 minutes until golden.

Rice Pudding in Orange

1 portion / 0 h. 30 min. cooking time / 153 Kcal / 100 g

ON 1 ORANGE WILL BE REQUIRED:

risotto rice – 50 g

pumpkin puree – 75 g

orange juice – 70 g

honey – 20 g

Cinnamon – Pinch

Cooking

1.Prepare an orange. Cut the top off.

2.Gently pull out the pulp from the orange with a knife and spoon (squeeze the pudding juice out of it)

3.Knife cut eyes, mouth and nose.

4.Mix juice, mashed potatoes and rice. Put on the fire and cook for 15 minutes, stirring.

5.Allow to cool slightly, add honey and cinnamon, mix and fill an orange.

Rice Pudding with Pumpkin-Orange Sauce

6 portions/ 1 h. 0 min.: cooking time/ 122 Kcal / 100 g

Ingredients:

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

SAUCE:

pumpkin – 400 g

orange – 4 pcs.

potato starch – 1 tbsp.

water – 1/2 cup

sugar – 2 tbsp.

Cooking:

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.

Apple Rice Pudding

1 portion/ 0 h. 10 min.: preparation/ 0 h. 30 min.:cooking time/ 126 Kcal / 100 g

Ingredients

Basmati Rice – 50 g

Water – 50 ml

Apple – 100 g

Cream 20% – 20 ml

Egg – 1 pc.

Cinnamon and vanilla to taste

Cooking

1.Pour the rice with water and bring to a boil, cover with a lid and leave to cool.

2.Add an egg, cream, spices and diced apple to rice.

3.Mix.

4.Put in a greased form. Ingredients are indicated for 1 serving – a round mold with a diameter of 5 cm.

5. Bake at 180 ° C for about 25 minutes.

Cedar Milk Rice Pudding

2 portions/ 8 h. 0 min.:preparation/ 0 h. 30 min.:cooking time/ 39 Kcal / 100 g/

Gluten free, Lactose free, Vegetarian

Ingredients

Black rice – 100 g

Water – 750 ml

Cedar milk – 150 ml

Brown sugar/ sweetener to taste

Cooking

1.Soak the rice overnight in a glass of water.

2.Wash rice in the morning. Pour two glasses of boiling water and cook on low heat for about 30 minutes, adding a little more water if necessary. Rice should be soft and slightly sticky.

3.10 minutes before the end of cooking add brown sugar to taste.

4. Ready pudding shift into plates and pour vegetable milk. Add berries, dried fruit or nuts if desired. Enjoy your meal!

Black bread,apple pudding

Number of servings: 4-6

INGREDIENTS

1 kg of sweet and sour apples

6-8 tbsp liquid honey

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.