I love stewed fruit like rhubarb and I made this by stewing it with some chia seeds and a little soft brown sugar, the chia seeds are as well being healthy they expand 10x so absorb a lot of the juice making the fruit thicker. I then added some ground almonds and flaked almonds with some date syrup and mixed it all up then put a thin layer of ground almonds on top with flaked almonds and I drizzled a little date syrup over the top so it caramelises when cooking.
As I was having a roast this went in the oven with that and is lovely with a dollop of cream or something...
This is gluten free and plant based so ticks lots of boxes. π
Ooh Jerry. Youβve excelled. That looks fabulous. I would like that with some vegan cream drizzled over. Itβs such a good idea of yours to mix the chia seeds into the fruit πππ±
That looks very professional Jerry, what a fantastic cook you are - maybe you could teach the supermakets how to make delicous gluten free food π Did the swedish glace come out?
Zest's curry followed by your rhubarb and almond slice would go down well :).
I eat out at a vegan bakery and sometimes they sell bread pudding slices.
Bread pudding obviously has eggs in it but a vegan bread pudding obviously doesn't.
Chia seeds make a great egg replacement.
Soak chia seeds in water or any other liquid and the seeds become stodgy and gooey, like egg.
I bought one of these bread pudding slices for my mum once and when she tried it she said "And there is chia seeds in this instead of egg?". I said "Yes" and she said "You wouldn't know the difference".
Goodness. How delicious that looks! Another way to have rhubarb is to stew it then cover with a sugar free jelly. Takes off the tartness without added sugar. Feels a nice healthy treat- unless I get tempted by a decadent topping!
I was interested to learn how chia seeds swell up in liquid. I shall certainly try that when I next do some baking. Thanks for the tip.
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