Sunday, March 05, 2017

saffron semolina pudding

This is a simply brilliant little dish of irresistable yummy goodness - recipe adapted from a lovely vegan cookbook published by Djurens Rätt (Animals' Rights), Swedens's oldest and largest animal rights organization (of which I've been a proud member since I was about 7 years old) - and so simple to make!

food at home, january 2017 -

Saffron semolina pudding
2 servings

2 dl oats milk
2 dl oats cream (Oatly iMat)
4 tbsp semolina
1 dash of salt
0,5 dl caster sugar
0,5 g saffron

Serve with raspberry jam (or other jam of choice)

Stir all the ingredients together in a pot. Let to boil and let it slowly boil for about 4 minutes while constantly stirring. Pour it into little bowls, let the pudding cool and set. Serve with jam of choice. I definitely recommend raspberry.

Enjoy the smooth deliciousness!

food at home, january 2017 -

1 comment:

Beth Waltz said...

Thank you, Pia, for this delicious dessert idea! I've always believed there are vitamins in certain colors -- especially yellow!

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