Chia seed pudding is a vegan breakfast pudding that tastes like a treat but packs a nutritious punch!
Chef Chris Gama
Clementine Cafe
Ingredients
Puffed Rice Granola
(Makes 5 cups)
1/3 cup olive oil 1/2 cup maple syrup
1/3 cup brown sugar 1 tsp salt
1 tsp cinnamon, ground
1/2 tsp cardamom, ground
4 cups organic puffed rice cereal
1/3 cup pumpkin seeds
1/2 cup raw skin-on almonds, roughly chopped
2 Tbsp white sesame seeds
Fresh Mango Jam
3 ripe but firm mangoes
Sugar, to taste
Lime juice, to taste
Chia Seed Pudding
1 cup raw cashews
1/3 cup banana chips
2 tsp salt
1/3 cup maple syrup
1/4 cup coconut oil
4 1/2 cups water
1/2 cup plus 1 Tbsp chia seeds
Method
Puffed Rice Granola
- Preheat oven to 325°F.
- Mix puffed rice, almonds, pumpkin seeds and sesame seeds in a large stainless mixing bowl.
- Mix olive oil, maple syrup, salt, sugar and spices in a pot, place over high heat and bring to a boil. Pour this mixture over the rice, seeds and nuts and stir well until evenly coated. Pour contents of the bowl onto a parchment lined sheet and spread out evenly.
- Bake for 20 minutes, then stir well and bake for another 15-20 minutes until the mixture is golden brown. Cool at room temperature.
Fresh Mango Jam
- Peel mango and cut flesh into an 1/8 inch dice, then season with sugar and a bit of fresh lime juice to taste. Mix well.
Chia Seed Pudding
- Cover cashews with water and soak overnight in the fridge.
- Drain cashews, then blend with banana chips, salt, maple syrup, coconut oil, and water in a high speed blender for 3-4 minutes until completely smooth. Strain mixture into a large mixing bowl and whisk in chia seeds. Put the bowl into the fridge and stir the mix every 30 minutes or so for a few hours. Let rest overnight.
Assembly
- Layer pudding with mango jam in desired serving vessels and top with granola and berries.
Yield 6 servings chia seed pudding
