I will say you can often notice a slight texture of the tiny blended in fig seeds, but overall it's still
a pretty creamy pudding.
Not exact matches
The rhubarb is poached in a quick raspberry simple syrup, softening the inherent sourness of the ruby stalks, and creating a sweet and tangy topping that sinks into the
creamy, tapioca - like chia
pudding, and is
pretty darn great.
I eat avocados straight out of their skins with a little pink salt and lime, make guacamole with them, use them in salads and «bowls», use them in dressings in place of mayo to give LOTS of
creamy richness, I make avocado
pudding pretty regularly, and I even bake with them now!
Robin uses farro in focaccia, buckwheat in a double dark chocolate
pudding, bulgur for breakfast, and brown rice in risotto ball with a
creamy spinach sauce - all sounds
pretty good, no?