Honey Rose Chia Pudding

If you’re a fan of Turkish Delight then this recipe is for you. I say recipe but really it’s just 4 ingredients whacked into a bowl and left overnight, pretty easy. Rosewater is my ingredient of the moment, it’s so fragrant and utterly delicious. A few drops go a long way, anything more than that and you may as well eat a bar of soap. Don’t say I didn’t warn you.

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I’ll pretty much eat this any time of day. It’s great for breakfast, as a snack of after a meal if you’re looking for something sweet and light.

I love using rice milk for it’s natural sweetness. You can use any milk you like here. You may need to adjust the sweetness depending on which you choose. I love to add fresh fruit on top and a spritz of lime to offset the sweetness and give it a bit of zing.

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Honey Rose Chia Pudding (Serves 2)

Ingredients:

3 Tablespoons of Whole Chia Seeds

1 cup (250ml) of Rice Milk 

3-4 drops of Rose Water

1 Tablespoon of  Runny Honey

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Method

  • Place the chia seeds in a bowl and pour over the milk. Give it a good stir, cover the bowl and place in the fridge for a couple of hours or overnight. It should be set and jelly like when ready.
  • When you’re ready to eat it take the pudding out of the fridge. Give it a good stir to disperse any lumps that may have formed.  Now mix through the honey and rosewater.I find the honey mixes through better once the pudding is set.
  • I love to top mine with some seasonal fruit and a spritz of lime juice. My current favourite fruit combo is persimmon, blueberries and pomegranate which go super well with the flavour of the pud.

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Ii’s really that easy. Please go and make this it’s worth the 30 seconds!

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