Psyllium Husk Pudding
mortar and pestle, whisk
- 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!
- 300 ml soy milk
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).