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Raspberry & chia pudding
20 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 411
  • Fat about 18g
  • Carbohydrates about 42g
  • Protein about 10g
This is needed
This is needed for 4 people
Pudding
  • 125 g raspberries
  • 2.5 dl rice drinks
  • 60 g coconut flakes
  • 80 g chia seeds
To grill the peaches
  • 2 pinches salt
  • 2 peaches
Linseed crisps
  • 50 g linseed
  • 1.5 dl water, boiling
  • 10 g potato starch
To serve
  • 125 g blueberries
  • 30 g white almond cream
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And that's how it's done
And that's how it's done
Pudding
To make the pudding, puree the raspberries with a hand blender. Stir in the chia seeds and coconut flakes. Pour in the rice drink, mix well. Cover and refrigerate for approx. 1 hr. to achieve a pudding-like consistency.
To grill the peaches
Halve and pit the peaches, sprinkle the cut sides with salt, leave to stand for approx. 5 mins. Heat up the griddle, briefly grill the peaches cut side down.
Linseed crisps
Mix the linseed with the potato starch, pour in the boiling water, mix well. Spread the mixture thinly onto a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 150°C. Allow to cool a little, break the mixture into crisps.
To serve
Divide the pudding into 4 glasses, spoon the almond cream on top. Arrange the peach halves and blueberries on top, garnish with peppermint and linseed crisps.