Ingredients for 4 servings
For the Basil pudding
- 45 g of Basil seeds (alternatively, Chia seeds)
- 2 TBSP roasted almond flakes
- 400 ml almond drink
- 25 g of Almond butter
- 60 g of Xylitol
- ¼ TSP Bourbon vanilla powder
For the cranberries
- 100 g of fresh cranberries
- 100 ml of water
- 40 g of Xylitol
- 2 g psyllium seed shell powder
- ¼ TSP Lemon zest
Preparation
Preparation time about 10 minutes cooking/baking time approx. 10 minutes
For the Pudding put all the ingredients except the Almond butter and almond and bring to a boil und  leaf in a pot;with Stirring, 1 Min. easy simmer. Then pour into a bowl and set aside.
The pot and briefly rinse it, the water with the cranberries, and 40 g of Xylitol to the pot and bring to a boil. The Whole approx 5 Min. easy simmer. Then remove from the heat, allow to cool slightly and the psyllium seed, and the Lemon zest, stir.
Before eating the Almond butter to the Pudding, creamy and stir in four glasses or bowls.
The cranberries also briefly until creamy, the Pudding with the almonds, sprinkle and enjoy.
Note: the Basil pudding-eating it is important, enough water (2 glasses) to drink, because both the Basil seeds and the psyllium husks sources, and to bind a lot of liquid.
Nutritional values per Serving
- Calories: 225 kcal
- Carbohydrates: 26 g
- Protein: 8 g
- Fat: 9 g