Noah's Pudding (Vegan Turkish Desert)

For Katya :)

 

1 cup barley

1 cup cannelini white beans, washed,cooked and drained 

1 cup chickpeas/garbanzo beans, washed,cooked and drained

(For beans I like the Whole Foods 365 Everyday Value® brand in aseptic cartons to avoid BPA concerns.They are organic, no salt added and Non-GMO Project verified.)

1 cup coconut sugar

1 teaspoon vanilla extract

4 cups water

12 dried apricots, soak in water for an hour and then cut in pieces

10 dried figs, cut in pieces

1/4 cup dried blueberries

1 cup peeled and cooked chestnuts (if in season)

1 cup pomegranate seeds

1/2 cup raw walnuts (crumbled)

 

1-Cook barley following the package instructions.

2-Add white beans, chickpeas, sugar, vanilla extract, dried apricots, dried figs, dried blueberries, chestnuts and water.

3-Cook for 45 minutes on medium-low heat, stirring occasionally. 

4-Pour into dessert cups. Sprinkle with pomegranate seeds and crumbled walnuts.Refrigerate and serve cold.

5-Enjoy !

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