SAFFRON-MANGO PUDDING CUPCAKES☆ Fruits and Veggies Monday - Recipe
Happy Monday! After an early morning in Venice with a walk over the bridges and water, we are now driving to Marseille in France. My tip to travel on a low and healthy budget, buy your food in grocery shops and cook you own food at your airbnb. This way you can decide what you want to nurish your body with and save a lot of money! Before we started this trip to Spain we made up a budget for each day during the trip, and honestly this keeps us from spending a lot of Monday on unnecessary stuff and over-expensive foods!
Venice was beautiful, we went there early in the morning before all the tourists were awake and ejoyed the Monday. Yesterday at the evening we prepared the food for our travel today, some pasta and falafel (yes we have all our kitchen machines with us on the trip😂).
- 1/2 cup dates, pitted & chopped
- 1/2 cup mix nuts
- 1/2 tsp gingerbread spices
- 2 tbsp raw cacao powder
- 1/4 cup rolled oats
Method: blend the ingredients in a high speed blender or food processor until it sticks well together. Press down in molds. Set aside.
2 tsp agar agar
1 cup coconut milk
1 ripe juicy mango
2 tbsp maple syrup
Heat the coconut milk with saffron, stir a few times and then add the other ingredients for the pudding, quickly add the agar powder, let it simmer and stir continually for about 5 minutes. Then remove the pudding from the heat and let it cool down slightly, pour in the molds and let them sit in the fridge until hard. The pudding gets harder when it cools down. Melt the chocolate (about 50g) and decorate the cupcakes (first remove them from the molds), and put some figs or any other berry on top. Enjoy! (Storage in the fridge).
This was the first time trying out agar agar and definitely not the last time! Let me know if you have tried it!❤