Plum chia pudding parfait
Plum chia pudding parfait
UPDATE - there is discussion about whether you should grind chia (similar to flax seeds) to get the seeds full nutritional benefit. After doing some reading from sources I trust, I have decided to now grind my chia.
Yields: 6 servings
Ingredients
2 cups fruit sauce or jam - see simple fruit sauce recipe on Sageplantcuisine.com
Chia pudding
¾ cup chia seeds (if you use ¾ cup of ground chia - reduce milk by 1 cup)
3 cups plant-based milk – I use unsweetened, non-flavoured almond milk, but any plant-based milk can be used
¼ cup maple syrup
1 teaspoon vanilla
Garnish
Granola – see sprouted buckwheat granola recipe on Sageplantcuisine.com
Steps
The fruit sauce is simple to make. Cook down your favourite stone fruit or berries with some lemon juice. You can use a little agar agar as a thickener. Set sauce aside to cool completely before making the parfaits. When I have a lot of really ripe fruit, I cook it down using this method, cool it completely, then freeze it for future recipes.
To make the chia pudding, combine all the ingredients in a container with a pour spout. I use my large glass Pyrex measuring cup. Stir mixture with a fork to reduce lumps. Let it sit for 5 minutes.
Put a layer of fruit sauce in the bottom of your dessert dish or cup. Pour chia pudding in equal amounts into each container. Refrigerate overnight.
To serve – add a spoonful of fruit sauce on top and sprinkle with granola.
Without the granola, the parfaits can be kept in the fridge for up to five days. If you are taking it to work or school, pack the granola separately so it does not go soggy.
