Chia pudding with stone fruit, agave & vanilla

Chia pudding with stone fruit, agave & vanilla

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

Latin food is typically gluten-free, with corn and ancient grains making a nutrient-packed substitute for wheat. Amaranth, an Aztec grain used for centuries, is commonly used in a popped form mixed with caramel or honey and set in candy bars. The indigenous people adore it this way, but it also makes a terrific and healthy alternative to oats in the form of a comforting porridge. High in fibre, vitamins, protein and amino acids, it’s even said to reduce the greying of hair! If you can’t find amaranth seeds, you can use quinoa flakes. While this recipe does take a little longer than your usual instant porridge, the goodness it provides is worthwhile.

Ingredients

Quantity Ingredient
120g amaranth seeds or quinoa flakes, rinsed
80g chia seeds
1 litre low-fat milk or water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
agave syrup or raw honey, to taste
255g fresh blueberries
2 stone fruit, stoned and thickly sliced, such as nectarines or peaches
250ml light coconut milk
90g flaked almonds or pistachio nuts, lightly toasted

Method

  1. Combine the amaranth and chia seeds with the milk, vanilla and cinnamon in a medium saucepan. Bring to the boil over medium–low heat, stirring occasionally. Reduce the heat to low and simmer, stirring constantly, for 15–20 minutes, until thick. Sweeten with honey or agave.
  2. Divide the porridge among serving bowls, scatter with the fruit and drizzle with the coconut milk. Scatter over the flaked almonds or pistachio nuts.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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