Recetas

Bicolour puddings with crumble

Ingredients

Made with

For the vanilla pudding:
300 g di Bio Oat Drink Vanilla
70 g of agave syrup
25 g of coconut oil
1,5 g of agar agar

For the chocolate pudding:
330 g of Bio Oat Drink Vanilla
70 g of agave syrup
25 g of coconut oil
20 g of cocoa
30 g of dark chocolate 70%

For the oat and walnut crumble:
50 g of walnuts
50 g of oat flakes
20 g of brown sugar
1 teaspoon of barley malt dissolved in a little bit of Oat Drink Vanilla

Biodrink Oat Vanilla

Preparation

For the vanilla pudding
Combine all the ingredients except the coconut oil in a saucepan, stirring well to dissolve the agar agar. Bring to the boil for 1 minute, turn off and add the coconut oil. Blend with a blender to emulsify everything.

For the chocolate pudding
Combine all the ingredients except the coconut oil and chocolate in a saucepan, stirring well to dissolve the agar agar. Bring to boil for 1 minute, turn off and add the coconut oil and chopped chocolate. Blend with a blender to emulsify everything.

Pour the two puddings into the glasses, forming alternating layers. For each layer, place the glasses in the refrigerator for the pudding to set. Then move on to the next layer.

For the crumble
Combine all the ingredients in a bowl and mix well. Spread onto a baking tray lined with baking paper and bake at 170°, stirring the mixture every 5-6 minutes about 4-5 times or until golden and crispy. Allow to cool.

Serve the puddings in glasses with two generous spoonfuls of crumble on top.