July Recipe

Flaxseeds make the most delicious breakfast pudding, soaking up any flavour added and expanding in size resulting in a soft delicate texture. Combined with stewed strawberries, this couldn’t be more of a dreamy summer dish. It is gluten-free, sugar-free, paleo, keto and vegan, made with ground flaxseed, almond flour, plant-based milk milk (I like to use hazelnut or almond here), a pinch of salt and stevia or erythritol.  

Full of healthy fats, omega 3 and fibre. You can add as much stevia or erythritol to your desired sweetness. 

I like to stew strawberries for on top and add a spoonful of Elly Momberg almond butter spread and a sprinkling of hemp seeds, but feel free to top with whatever you like— the choices are endless!

Serves 1
Time: 5 minutes 

-50g flaxseed
-1 tbsp almond flour
-120ml-140ml unsweetened hazelnut or almond milk
-pinch of salt
-1 tsp erythritol or stevia to sweeten (optional)

toppings/serving suggestion:
-Elly Momberg almond butter spread
-100g strawberries
-1 tsp erythritol or stevia to sweeten (optional)
-hemp seeds

-Place the flaxseeds into a food processor and pulse until roughly broken down. Place into a bowl and add the almond flour, milk, pinch of salt and stevia or erythritol to your liking. Stir and place in the fridge overnight or for at least 30 minutes to swell.
-Slice the strawberries and add to a pan with a few spoonfuls of water and a tsp of stevia or erythritol. Let them cook on a low heat until softened and jammy. Then remove from the heat.  
-When ready to serve, add the stewed strawberries, almond butter and hemp seeds, or any other desired toppings and tuck in!