Gluten-Free Breakfast Pudding
A sweet and guilt free pudding!
Equipment
- 1 Glass or jar
Ingredients
- 1 cup Cooked quinoa
- 1 quart Almond milk
- 1/2 cup Fresh berries (such as strawberries blueberries, or raspberries)
- 1/4 cup Honey
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
- In a blender or food processor, combine the cooked quinoa, almond milk, berries, honey, vanilla extract, and salt.
- Blend until smooth.
- Pour the pudding into a jar or glass and refrigerate for at least 2 hours or overnight.
- Serve chilled, topped with additional berries or nuts if desired