This gorgeous Chia Seed Pudding recipe is for my cousin and for those that enjoy the vegan lifestyle. A simple pudding to make which can be dressed up for a special dessert, enjoyed for breakfast or had as a snack. With the cold weather in the Northern Hemisphere poached winter fruit would accompany this pudding beautifully.
200 grams of Chia Seeds
600ml Almond milk (unsweetened)
1/2 teaspoon ground cinnamon
2 teaspoons brown sugar
Poached Nectarines & Rhubarb
8 Nectarines (cut into quarters)
6 Rhubarb stalks (cut into 5cm pieces)
200 ml water
2 tablespoons of sugar
1/2 teaspoon mixed spice
1 cinnamon stick
3 star anise
Fresh Fruit (berries, mango, banana, stone fruits)
Poached Fruit (apple, pear, apricots, peaches, nectarines as well as rhubarb)
Preparation Time: 15 minutes + overnight refrigeration
Cooking Time: 5 minutes
In a bowl place the chia seeds, almond milk, cinnamon and brown sugar. Mix well, cover with cling wrap and refrigerate overnight.
Place the Nectarines and Rhubarb in a pot, add the sugar, cinnamon stick, star anise and water. Bring to a gentle simmer. When the Rhubarb is starting to break apart turn the heat of and allow to cool to room temperature.
When you are ready to serve, select a glass or bowl, add the poached fruit, yoghurt and chia seed pudding and decorate to your hearts content. I added some Turkish Cotton Candy with Pistachio for the final touch. Feel free to be creative.
If you are living in the cooler climate serve the chia pudding at room temperature. However, for those that are living where the temperature is warmer, serve it chilled.