After a vacation in Greece, I felt the need to spentolare some twenty days without a shadow of a cooked dish and even a little prepared, just fruit and little variety of vegetables. Physical fitness has always been great beyond expectations, but the monotony of food began to get bored, I always used to prepare new recipes, in particular, raw food on site but I was lucky to find zucchini and fresh tomatoes ...
To gratify the other family I made this pudding (macrobiotic) with kamut flakes that were left in the pantry. Using rice milk or oat It need not add sweeteners, maple syrup, however, can enrich the flavor and make it more pleasing to the sweet zuccherodipendenti ... I have several in my house! It 's a light dessert and also using the agar agar gel has the consistency with starch in cereals. You can use different types of flakes, oats with those of you a good result but the texture will be more sticky.
For 4 puddings:
- 500-600 ml of rice milk or oat
- 200g kamut flakes (or other cereal)
- 1-2 tablespoons of syrup ' Maple
- 2 teaspoons of agar agar powder
- 15 cashew nuts (very good with almonds)
- 1 / 2 teaspoon vanilla powder
- if you like cinnamon
Pour the beverage of rice in a saucepan with all the trimmings kamut, bring to boil and then mix with an immersion blender. Add vanilla, maple syrup and finely chopped nuts previously. Pour the agar agar dissolved in a little rice milk and continue the hotplate for 2-3 min. Pour into bowls and let cool. On this occasion, I have kept aside some bows that I put on the bottom of the bowls and I flavored to taste for each diner, anise, caramel, cinnamon ... other ideas for you!
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