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:

1. Combine the chia seeds with water, coconut milk, rosewater, and cardamom, stir few times and let it gel.
2. 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:

1. 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.
2. Layer the chia pudding with apple compote, sprinkle with pistachios if desired.

Recipe originally posted by our friends at green planet.