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Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.

26/06/18

Cardamom berry chia pud with pumpkin seeds

I love how peppery cardamom is and yet it manages to elevate any dessert and easily converts tea into chai. It’s great to chew on cardamom pods for digestion and stomach cramps and it freshens the breath. Lastly, as much as I absolutely love cinnamon, it makes for a lovely change to spike a dessert with cardamom instead! So here, in this totally simple and easy chia pudding, I’ve added a hint of cardamom and a touch of honey or agave if you like – otherwise the berries are enough to sweeten this pot of luxurious and healthful yumminess. Frozen berries are also great for summertime, but you can used a mix of fresh and frozen or just fresh.

For 1 large glass or 2 small glasses/ bowls

2 tablespoons of chia seeds
100ml water, around half a cup
2-3 tablespoons yoghurt*
1/4 teaspoon ground cardamom
lots of fresh or frozen mixed berries (around 2 small packs of whichever berries you like)
1 tablespoon honey or agave
1-2 tablespoons pumpkin seeds

Stir the chia seeds in water to start with until they swell (around 5 minutes), then add in the yoghurt and ground cardamom and stir well. I used frozen berries here because it’s hot at the moment but you can use fresh and just leave them in the freezer for around 20 minutes before using them. If using honey or agave, just drizzle a little on each layer as you go along, depending on how sweet you like it. The berries will of course add plenty of sweetness too! The pumpkin seeds will also taste better if toasted in a pan, so they’re crunchy. When layering, place a handful of berries, then some of the chia mix, then a sprinkle of pumpkin seeds and a drizzle of honey or agave, then continue to do this until the glass is filled, finishing off with berries and seeds.

*If you’re vegan, replace the yoghurt with any coconut milk, preferably the thicker coconut milk from a tin

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