Blueberry, chia and quinola pudding
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)
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.
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