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Food Pharmacy, Recipes

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Fat Tuesday Bowl With Extra Everything

Last week, we stated here that we do not think you need to bother about to find variations when it comes to Swedish Semlor. Aren’t they already quite strange in themselves? Why make something odd even more odd? Yes, that was before we invented our semlé bowl.

Now we are taking back everything we said. Our sweet fat Tuesday variant of poké bowl can be the cutest and tastiest the world has ever tasted. Imagine yourself cardamom pudding, cashew whipped cream, almond paste and almond milk. Topped with almond flakes and bread crumbs. Yes, you hear. So insanely good!

And nutritionist friendly! We saved the bread crumbs when we dug out the inside of our gluten-free rolls. We made the almond paste in exactly the same way as we always do – on almond flour, bitter almonds, coconut cream and a little honey. The chia pudding is a classic right upside down with almond milk, chia seeds and freshly ground cardamom (such a big difference in taste, we promise that it is worth the little effort). And then we have the cream as we do on natural cashews, water and a little vanilla and honey.

Put everything in a bowl and top with bread crumbs and warm almond milk. If it gets much better than this? Probably not this year anyway.

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Fat Tuesday Bowl With Extra Everything

  • By : Food Pharmacy
Scale

Ingredients

Chia pudding

34 tablespoons chia seeds

1 cup milk unsweetened almond milk

1/2 tablespoon honey

2 teaspoons freshly crushed cardamom

Almond paste

1/2 cup almond flour

1 tablespoon honey

1 drop of bitter almond extract

2 tablespoons coconut milk

Cashew cream

1 cup raw, unsalted cashews

1/2 cup water

Garnish

Warm almond milk

Almond flakes

Bread crumbs (optional, recipe here)

Instructions

Chia pudding

In a bowl, stir together chia seeds, milk, honey and cardamom. Once the chia pudding mixture is well combined, put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy.

Almond paste

In a bowl, stir the ingredients for the almond paste together.

Cashew cream

Soak the cashews – place the cashews in a bowl and add water. Set aside uncovered at room temperature for at least 4 hours. Drain the soaking water from the cashews. Add the drained cashews and 1/2 cup water to a blender. Blend on high speed until completely smooth.

Garnish

Place the chia pudding, almond paste and cashew cream in two bowls. Top with warm almond milk, almond flakes and bread crumbs (optional).

 

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