One of my biggest childhood memories is semolina pudding. I love the texture, and I think it’s just delicious. With rasberry sauce its the perfect combination.
I used to make it the traditional way with cow's milk, and people often ask me if it gets thick and creamy with a milk alternative.
My clear answer is YES!
And the best part?
This recipe is vegan, sugar-free, wheat-free, soy-free, and oil-free.
By the way, kids love this recipe, maybe because it’s so simple.
And because I don’t like reading long paragraphs about ingredients on other blogs, let's get straight to the recipe.
Ingredients for the Semolina Pudding:
500 milliliters plant-based milk (I use oat-almond milk from Aldi, it’s oil-free)
60 grams semolina (wheat or spelt)
1 teaspoon date paste
1 teaspoon bourbon vanilla
A pinch of salt
Ingredients for the Strawberry Sauce:
200 grams frozen or fresh strawberries
70 milliliters water
1 teaspoon date paste
1 teaspoon flour (I use whole grain spelt flour)
Instructions:
Measure the milk and bring it to a boil on the stove.
While the milk heats up, chop the strawberries, put them in a pot, add water, and heat.
Weigh the semolina, remove the boiling milk from the stove, and stir in the semolina.
Stir in all the other ingredients for the pudding and pour the mixture into small bowls.
Stir the strawberries and finally add the date paste and a teaspoon of flour.
Very important: Add the flour while stirring with a whisk to avoid lumps.
Place the strawberry sauce on top of the semolina pudding and enjoy.
That’s it!
Delicious, healthy, and by the way, also great for breakfast. Feel free to check out my other recipes and leave a comment if you like this one.
Yours,Lisa
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