Ingredients
- 2 cups leftover almond pulp (or oats, hazelnuts etc.)
- ½ cup quick cooking oats
- 3 tbsp coconut yogurt (sugar-free)
- ½ cup almond milk (oat milk, hazelnut milk etc.)
- ½ tsp vanilla extract
- 1⁄3 cup raspberries
- ½ lemon Juice
- lemon zest (¼ lemon)
- ¼ cup shredded almonds
- optional: 1 tbsp maple syrup
- optional: 2 tbsp roasted buckwheat groats
Raspberry Topping:
- 1 cup of raspberries
- ½ lemon juice
- 2 tbsp water
- optional: 1 tbsp maple syrup
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