Recipe of the week - Konjac Rainbowl
Ingredients for 2 Portions : 140 g dried konjac rice, 600 ml almond milk, 50g erythritol, 40g blue spirulina powder, 200g soy yoghurt, unsweetened, Toppings:, 2 teaspoons linseed, 60 g raspberries, 100 g kiwi berries, 30 g macadamia nuts, 10 g almonds, 10 g pumpkin seeds, 10 g pecan kernels
Instructions: Cook the konjac rice in the almond drink at low heat with the lid on for 30 minutes. Stir occasionally and season with erythritol. Let the konjac rice cool down, then fold in soy yoghurt and spirulina powder and stir well. Place the konjac rice in a bowl and serve with the desired toppings.
Average values per portion (1 Portion (ca. 300g))