Psyllium Husk Pudding

Psyllium Husk Pudding

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Lux

Community member

"I found this recipe while looking for a way to get rid of my psyllium husks and was a little sceptical at first, but it tastes really good! Safe to say it will take a while to get rid of all of my leftover pysllium husks, but I'm not mad at it. In fact, it's likely that I'll have to go buy some more... Also, try this with other freeze-dried fruit like strawberry, or with other flavours such as cacao, matcha, or even protein powder!"
Difficulty
Easy 👌
Preparation
2 min
Baking
0 min
Resting
30 min

Ingredients

2Servings
1 tbsp
psyllium husk
20 g
freeze-dried raspberries
300 ml
soy milk
2 tsp
cane sugar

Utensils

mortar and pestle, whisk

  • Step 1/ 2

    • 1 tbsp psyllium husk
    • 20 g freeze-dried raspberries
    • 2 tsp cane sugar
    • mortar and pestle

    Crush the freeze-dried rasperries and mix with the other dry ingredients. If there are slightly bigger chunks of raspberry left, no problem, they will add another bit of flavour-texture-play into your dessert!

  • Step 2/ 2

    • 300 ml soy milk
    • whisk

    Pour the soy milk into the mix and whisk well until fully combined. Leave in the fridge to soak, for ten minutes or over night - it doesn't matter as both work perfectly fine. The consistency reminds me of German Griesbrei or maybe fine porridge and is absolutely comforting and homely (at least for me).

  • Enjoy your meal!

    Psyllium Husk Pudding

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