Pomegranate, Rose and Vanilla Chia Pot

I have a love hate relationship with chia puddings.

The idea of a parfait with fruit, honey and all the good stuff for breakfast is certainly appealing, but I have always had a bit of an issue with the texture. I long to love its soft, wobbliness, but it has  never appealed to me, so i have found a bit of a way around it, in the hope that other chia pudding skeptics might too approve.

Pomegranate, Rose and Vanilla, Chia, Pot, Tess Ward

In this recipe it is the pink burst of pomegranate and flaked almonds that breaks up the chia seeds adding contracting texture crunch and pops of fresh fruitiness. This combined with a homemade muesli and toasted flaked of coconut not only makes this pudding tolerable, but downright delicious. Its also easy to digest, simple to make and full of goodness.

I have opted for the floral notes of rose and the sweetness of vanilla, with a pinch of ground cardamom to bring the flavours to life.

Pomegranate, Rose and Vanilla, Chia, Pot, Tess Ward

Pomegranate, Rose and Vanilla Chia Pot

The great thing about these is you can make them ahead, pop them in tupperware and store them in the fridge for a quick and convenient breakfast on the go.

Serves 2

  • 2 tablespoons / 30g chia seeds
  • 250ml almond milk
  • 1 teaspoon rose water
  • 1 teaspoon vanilla extract
  • a pinch ground cardamom
  • a pinch of fine sea salt
  • 2 tablespoons honey, or brown rice syrup
  • 20g flaked almonds
  • 1/2 pomegranate
  • 1/2 ripe mango
  • toasted coconut and muesli/ toasted cereal, to serve

Method

Place the flaked almonds in a small frying pan over a medium heat. Toss the almonds in the pan for 2-3 minutes until they begin to toast and turn a light golden brown. Remove from the heat and add them to a large bowl

Add the chia seeds, almond milk, rose water, vanilla, cardamom, salt and honey to the large bowl, with the almonds and stir together.

Leave the mixture to thicken for half an hour. Add the chopped mango to two glasses and top with the chia mixture. Alternately divide between two tupperware containers and place in the fridge until ready to eat.

Once you are ready to eat, simple add your toppings and enjoy! This should last about two to three days in the fridge if it’s sealed.

 

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