Ingredients
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1/4 cup cooked Quinola
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2 tablespoons chia seeds
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1/4 teaspoon vanilla powder
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2 tablespoons maple syrup
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Pinch of cinnamon
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3/4 cup cashew milk (or milk of choice)
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Blueberries
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Fruit compote
Method
Cook the Quinola in boiling water for 12 minutes or use either the Black and white or Red and white 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.
