Quinoa Pudding With Jam

Servings: 5

INGREDIENTS:

• 8 tablespoons (125 g) white quinoa
• 250 ml almond milk (or other vegetable milk)
• 200 ml of water
• 2 tablespoons (25 g) xylitol
• a pinch of salt
• 200 ml coconut cream (cold)
• ½ lime juice​
• To the top: 150 g sugar-free blackberry-raspberry jam

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PREPARATION:

1.) Wash quinoa in water at least three times. Wash thoroughly to remove brown water.

2.) Put the washed quinoa in a smaller saucepan and add the milk, water, xylitol, and a pinch of salt.

3.) Stir it and bring to a boil.

4.) Then bring to a lower temperature and cook without a lid until there is liquid on it. Meanwhile, stir. This is a total of approx. 40 minutes. When done, set it aside and allow to cool.

5.) When cooled, add the coconut cream cold and swirl into the quinoa. Add some lime juice as well.

6.) Taste it, if necessary, you can sweeten it. But keep in mind that the jam will also be sweet.

7.) Divide the resulting mixture into five cups. You can also put the jam on the bottom and on top.