Vanilla & Cardamom Chia Puddings
The proof is in the pudding with this delicious, aromatic recipe. Chia provides 11 g (¼ oz) per serve of primarily soluble fibre, putting you well on your way to reaching your daily recommended intake and keeping your digestive tract happy (and moving). It’s also rich in anti-inflammatory omega-3s. A hint of fragrant cardamom to aid digestion makes this super-easy breakfast soothing, yet satisfying. A scattering of blueberries will help boost your microbiome.
Ingredients 9
180 ml water
8 cardamom pods, bruised with the side of a knife
310 ml unsweetened coconut milk
60 g chia seeds
1 tsp natural vanilla extract
stevia, to taste
To Serve
125 g coconut yoghurt, to serve
50 g blueberries, blackberries or raspberries, whatever’s in season, to serve
35 g pecans, roughly chopped, to serve
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Method 4
In a small saucepan, combine the and and simmer for 5 minutes, or until the water is reduced by half. Add the and bring back to a simmer. Remove the saucepan from the heat and set aside to infuse for 10 minutes.
Strain the infused milk through a sieve into a medium bowl. Add the , and stevia and stir well to combine.
Pour the pudding into small jars or glasses and leave overnight for the seeds to swell and the pudding to thicken.
Serve the pudding with , and .
The Beauty Chef's tips
Gluten Free, Dairy Free, Vegetarian and Vegan Option
CARLA’S TIP Make a double batch of chia puddings and store them in the refrigerator for up to 4 days to have on hand for a snack or quick dessert.
