Ingredients:
⅓ c + 1 tbsp semolina flour
2 cups unsweetened almond milk
1.5 tbsp honey or other liquid sweetener
½ tsp lemon or lime juice
1 tsp vanilla
1 strawberry for garnish
6 strawberries to blend with 2 tsp honey
Cook:
Instructions
Almond milk boil in medium size pot then reduce heat to medium.
Pour semolina flour slowly into boiling milk while continuously stirring to achieve a smooth, clump-free mixture.
Mixture begins to boil and thicken, reduce heat lowest, keep stirring another 1-2 min, until looks like pudding consistency.
Stir lemon juice and vanilla, in honey as wellWhile you prepare the garnish and sauce, remove from the heat and let it sit for three to five minutes.
Put strawberry sauce, semolina pudding, and a strawberry garnish on top of your favorite dish.
Take pleasure in it warm or slightly warm (the ideal temperature).
Pudding made of semolina keeps well in the refrigerator for two to three days. To reheat, add a small amount of milk and stir to prevent the pudding from sticking to the pan’s bottom.