I don’t know about you, but I never heard of Freekah, so when Chef Fiona sent this Freekah Pudding recipe over… I was eager to learn more. This mouth-watering dish is topped with delicious dried apricots, pistachios and drizzled with a warm blueberry sauce! This crunchy, sweet, plant-based, delight can be a sweet moment on a savory holiday plate or a healthy dessert after dinner. Keep scrolling the ingredients, recipe and more on Chef Fiona

Freekah Pudding

INGREDIENTS: 

1 ¼ and ¼ cup plant-based milk, separated

3 tablespoons maple syrup or agave

1 teaspoon vanilla 

1 teaspoon cinnamon

1 teaspoon vegan butter

⅓ cup Freekah

1 tablespoon arrowroot powder 

 Sauce

1 cup of blueberries

¼ cup water

 Toppings

¼ cup pistachios, chopped

½ cups dried apricots, chopped

COOKING:  

1. Bring the plant-based milk and cinnamon to a boil.  Add vegan butter and freekah. Boil for 15 minutes.  
2. Dissolve arrowroot powder into ¼ cup of plant-based milk, add vanilla, maple syrup, or agave, mix into the freeekah. Boil for an additional 6-8 minutes.  
3. Remove from heat.  When cool, add toppings and serve.  

 Blueberries Sauce

1.  Add blueberries and water to a pot. 
2.  Cook on low medium for 6-8 or until the blueberries look like jam. 

Protips: 

 *Soaking freekah 1 hour before cooking will give it a softer texture.