The recipe for white pudding with oat milk, almonds, and persimmons is a delicious vegan and gluten-free dessert that combines the creaminess of oat milk with the rich taste of almonds and the refreshing sweetness of persimmons.
Step 1 of 7: The recipe for white pudding with oat milk, almonds, and persimmons is a delicious vegan and gluten-free dessert that combines the creaminess of oat milk with the rich taste of almonds and the refreshing sweetness of persimmons.
Step 2 of 7: Add the cornstarch, sifting it through a strainer a little at a time while stirring continuously to prevent lumps from forming in the mixture.
Step 3 of 7: Continue cooking over very low heat until the mixture thickens.
Step 4 of 7: If lumps have formed, use a blender and, if necessary, resume cooking so that everything thickens well.
Step 5 of 7: Pour into the glasses, let cool slightly, and then place them in the refrigerator for 2 hours before serving.
Step 6 of 7: Meanwhile, already clean the persimmon and slice the almonds.
Recipe by
In summary: Contains nickel · Allergens detected: Tree nuts · Allergens to verify: Gluten
Step 7 of 7: Finish the glasses with a layer of persimmon, add the roughly chopped almonds, and serve cold.
| Average values | Per 100 g |
|---|---|
| Energy | 366 kJ87 kcal |
| Fat | 1.86 g |
| of which saturated fatty acids | 0.2 g |
| Carbohydrates | 17.44 g |
| of which sugars | 9.9 g |
| Fibre | 1.63 g |
| Protein | 0.69 g |
| Salt | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetectedTo be verified
