Recipe and photo by @clemcatz .
Acerola is a small, sour Brazilian cherry, a source of vitamin C and iron.
1/2 to 1 tsp per day in a smoothie, a banana, in vegetable yogurts, compotes, vinaigrette sauces, like here in a vegetable cream
Preparation : 5 minutes
Rest : 1 night
For 1 person
STEP 1: INGREDIENTS
- - 40 g of millet flakes (or oats)
- - 1 level tsp of acerola powder
- - ½ tsp of powdered ginger
- - 1 tbsp. chia seeds
- - 2 tsp. rounded dollops of white almond puree
- - 2 tsp. of coconut syrup or yacon syrup
- - 150 ml of vegetable milk (almond, coconut, oat, etc.)
- - 50 g of strawberries
STEP 2: RECIPE
Mix the millet flakes with the acerola powder , ginger and chia seeds.
Add the almond puree, coconut syrup or yacon syrup and vegetable milk, mix well until you obtain a smooth cream
Pour into glasses and leave to set overnight, then serve with perfectly ripe strawberries.
Advice : Once opened, the package must be closed well and placed in a cool place. It can be consumed for up to a month and a half or even two months after opening if stored well.
