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.