This is a lactose-free, vegan and vegetarian version of a popular lebanese recipe.
Prep & cook time: 15 minutes
- 200 ml rice drink
- 2 table spoons rice flour
- 2 table spoons ground almonds
- 2 table spoons sliced almonds
- 2 table spoons honey
- ½ vanilla fruit
- 100 ml raspberries
Cut vanilla fruit lengthwise, remove vanilla pulp. Heat rice drink with 1 table spoon honey, vanilla fruit and vanilla pulp in a non-stick frying pan. When boiling, add rice flour and ground almonds. Cook for 5 minutes while stirring.
Pour the pudding into 4 tea glasses.
While the pudding is cooling, puree the raspberries with 1 table spoon honey. Add raspberry sauce to every pudding and top with sliced almonds.
Enjoy your meal!