RASPBERRY CHIA PUDDING
for breakfast or in between, vegan – LOW CARB – yummy.
INGREDIENTS (for 4 portions)
- 125 g raspberries ( fresh or frozen)
- 1 apple (coarsely grated)
- 1 teaspoon fresh ginger ( peeled and fine minced)
- a little bit lemon juice
- 40 g grounded walnuts
- 15 g chia seeds
- 100 ml water
PREPARATION
- Crumple the raspberries with a fork and mix with apple and ginger
- Season to taste with the lemon juice
- Stir in nuts and chia seeds and infuse with water
- Pour the entire mass equally into 4 small cups
- Refrigerate for 3 hours
- Enjoy!
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