Wow. Just wow. How did I managed without it for so long?!? Forgot all about this nom until recently, when I was watching my friend trying to feed her toddler with it, and to everyone’s delight, he was spitting it all over the house. And I couldn’t help but visualize shaking this little one, until he would realize how much he is missing out on.
I know what some of you will think…semolina…the memories of that hated ‘treat’ from your school days causing you some nausea…But trust me, this one is just a delicious, creamy, light and soooooo satisfying, the trauma from eating it as a child will disappear quickly. I mean have you ever added chocolate into something and didn’t enjoy it? Yeah, I thought so…
I’ve always been a fan of semolina (even as a kiddo, comparing to my hate for porridge), and I just love how light, yet how creamy it gets, and comparing to porridge, it doesn’t make me feel as full. And the smell of it just takes me back to times when my food was cooked for me, and I was the center of attention (perks of being the youngest child in the family!).
This recipe should vanish your fears of semolina, if after trying it, you are still not a converter, then…well, what’s wrong with you?!? OkOk, just kidding, nothing wrong with you, but seriously, just give it a go, pretty please.
- 5 tbs semolina
- 1 cup almond milk
- 15 g dark chocolate
- 1 tbs agave nectar
- 1/2 tsp vanilla bean paste
In a small pan, heat up almond milk on a small heath.
Start adding semolina, and keep stirring until it thickens up.
Add chocolate, vanilla bean paste and agave nectar and bring to boil.
Top up with fresh raspberries, pomegranate seeds, cocoa nibs and pistachios.
Use selection of fruit, nuts and seeds as toppings.