Tiramisu-style camelina pudding - low FODMAPs
This coffee- and chocolate-flavored version is a gourmet reminder of delicious tiramisu!
Servings: 1
Ingredients
Choco-banana camelina pudding
- 2 tbsp (30 ml) camelina (or chia) seeds
- ½ t. (125 ml) enriched, unsweetened almond drink
- ½ ripe banana mashed with a fork
- 1-2 tsp (5-10 ml) cocoa powder
Creamy tiramisu filling
- ½ t. (125 ml) plain (or vanilla) lactose-free Greek yogurt
- 1-2 tsp (5-10 ml) your choice of instant black coffee
- 1 tsp (5 ml) cocoa powder
- 1 tsp (5 ml) maple syrup
- ½ tsp (2.5 ml) pure vanilla extract
- ½ tsp (2.5 ml) ground cinnamon
Crispy
- ½ t. (125 ml) puffed cereals (rice or quinoa or buckwheat or millet, puffed)
Instructions
Preparation
- In a bowl, combine all camelina pudding ingredients. Let stand for ten minutes (or more) in the fridge to allow the camelina seeds to swell.
- In a second bowl, combine all the ingredients for the creamy, tiramisu-style filling.
- Place half the puffed cereal, half the camelina pudding and half the creamy filling in a jar of your choice.
- Repeat the previous step with the remaining half to form a second layer.
- Garnish with banana slices and dark chocolate chips (if desired).
- Taste for yourself.
Notes
- Protein-enriched version: Add 15 to 30 ml (1 to 2 tbsp) protein powder of your choice to the creamy filling.
- The camelina pudding can be made the day before and stored in the fridge overnight, before assembling.
- For a smaller snack, divide the recipe into two portions.