Vegan linseed pudding with rhubarb

Vegan linseed pudding with rhubarb: a creamy breakfast or dessert made with ground linseed, almond milk and a fruity rhubarb compote, sweetened with yacon syrup.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 180 kcal per serving
• Protein: 6 g
• Fat: 12 g
• Carbs: 12 g

Ingredients

• 50g ground linseed
• 250ml almond milk
• 200g rhubarb
• 2 tbsp yacon syrup

Method

You’ll need: saucepan · chopping board · knife

1. Mix the ground linseed thoroughly with the almond milk and some of the yacon syrup in glasses or bowls.
2. Chill the mixture and leave it to swell until the pudding has clearly thickened.
3. Trim the rhubarb, cut it into small pieces and cook it with the rest of the yacon syrup and a little water until soft.
4. Leave the rhubarb compote to cool so it doesn't run into the pudding later.
5. Give the linseed pudding another quick stir if needed and check the consistency.
6. Spoon the rhubarb compote over the pudding and serve everything well chilled.

Good to know

So simple and so good: creamy, fresh and pleasantly tart. The contrast between the cool pudding and the soft compote is what makes it special.

Swaps

Almond milk → coconut drink (a little creamier, often a little less protein, depending on the product) | Yacon syrup → date paste (also provides small amounts of minerals) | Rhubarb → berry compote (brings vitamin C and polyphenols) | Ground linseed → chia seeds (also contain fibre, swell a little more)

Allergens

Contains almonds (in the almond milk), so it is not suitable for people with a nut allergy; for children, only a small portion because of the amount of fibre, and cooked rhubarb in normal amounts is fine during pregnancy. Contains: tree nuts.

Dairy-free recipes