Fat Tuesday Bowl with extra everything – Food Pharmacy

Food Pharmacy, Recept

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Fat Tuesday Bowl with extra everything


Last week, we stated here that we do not think you need to bother to find variations when it comes to Swedish Semlor. Aren’t they already quite strange anyway? Why make something odd even more odd? Yes, but that was before we invented our semlé bowl.

Now we are taking back everything we said. Our Fat Tuesday variant of poké bowl will almost certainly be the cutest and yummiest that the world has ever tasted. Imagine yourself having cardamom pudding with cashew whipped cream, almond paste and almond milk. Top it with almond flakes and crumbs. Yes – just imagine it… So insanely good!

And nutritionally friendly! We saved the crumbs when we dug out the inside of our gluten-free rolls. We made the almond paste in exactly the same way as we always do – with almond flour, bitter almonds, coconut cream and a little honey. The chia pudding is a classic with almond milk, chia seeds and freshly ground cardamom (it’s such a big difference in taste, that we promise it is worth the extra little effort). And then we make the cream as we always do with natural cashews, water and a little vanilla and honey.

Put everything in a bowl and top it with crumbs and warm almond milk. It’s unlikely anything will get much better than this? At least not this year anyway.


Semlé Bowl

  • Av : Food Pharmacy
  • Portioner : 2 big bowls 1x


Chia pudding

34 tablespoons chia seeds

1 cup unsweetened almond milk (I like unsweetened coconut, almond or cashew milk)

1/2 tablespoon honey

2 teaspoon freshly crushed cardamom

Almond paste

1/2 cup almond flour

1 tablespoons honey

1 drop of bitter almond essence

2 tablespoons coconut milk

Cashew cream

1 cup raw, unsalted cashews

1/2 cups water

1/4 teaspoon vanilla (optional)

Top with:

Warm almond milk

Almond flakes

“Semmelcrumbs” (optional but you find recipe here)


Chia pudding

In a bowl, stir together chia seeds, milk, honey and cardamom. Give it time to set for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy.

Almond paste

In a bowl, stir together almond flour, honey, bitter almond essence and coconut milk.

Cashew cream

Soak the cashews – place the cashews in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for at least 4 hours.

Drain the soaking water from the cashews. Add the drained cashews, 1/2 cup water and vanilla (optional) to a blender. Blend on high speed until completely smooth.


Place the chia pudding, almond paste and cashew cream in a bowl. Garnish with warm almond milk, almond flakes and crumbs.



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