pudding-myrtilles-chia-quinoa

 

Ingredients :

1/4 cup cooked Quinola

2 tablespoons chia seeds

1/4 teaspoon vanilla powder

2 tablespoons maple syrup

Pinch of cinnamon

3/4 cup cashew milk (or milk of choice)

Blueberries

Fruit compote

Instructions :

Cook the Quinola in boiling water for 12 minutes or use either the Black and Pearl or Red and Pearl Express. Mix all the ingredients together in a bowl and pop in the fridge for the chia to swell. Allow the pudding to set over night (this will take about 5-8 hours). When set, pop a couple of tablespoons of your compote in the bottom of your glasses or jars then add your pudding on top, then top off with your blueberries and a sprig of mint.