Saffron Rosewater Chia Pudding With Apple Compote
Saffron Rosewater Chia Pudding With Apple Compote
INGREDIENTS
FOR THE CHIA PUDDING:
- 4 tablespoons chia seeds
- 1/2 cup water
- 1/2 cup coconut milk
- 2 tablespoons rosewater
- 1/4 teaspoon cardamom, ground
- 1/4 teaspoon MA Saffron, ground into powder plus 2 teaspoons hot water
- 2 teaspoons pure maple syrup
FOR THE APPLE COMPOTE:
- 1 apple, cored and diced
- 1 teaspoon coconut sugar
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon cardamom, ground
- 1 tablespoon lemon/lime juice
PREPARATION
TO MAKE THE CHIA PUDDING:
- Combine the chia seeds with water, coconut milk, rosewater, and cardamom, stir few times and let it gel.
- Mix saffron with hot water in a small cup until dissolved. Pour onto the chia pudding and stir to evenly distribute. Then add in the maple syrup.
TO MAKE THE APPLE COMPOTE:
- As the chia pudding thickens, add the diced apple to a small pot over medium heat, pour a splash of water, cover and let it cook for 5 minutes or so until tender. Season with coconut sugar, cinnamon, and cardamom, stir and let it cook for 5 more minutes. Remove from heat and drizzle with lemon juice.
- Layer the chia pudding with apple compote, sprinkle with pistachios if desired.
Recipe originally posted by our friends at green planet.