SIMMER RECIPE
Chia Pudding
35mins
easy
Servings: 1
Ingredients
- 2.5 tbsp whole chia seeds
- 100ml almond milk
- 1 tsp maple syrup
- 125g rhubarb stems
- 75g frozen mixed berries
- 1 tsp maple syrup
- 1 tsp lemon juice
- 2 tbsp water
- 3 strawberries
- 4 mint leaves
- 1 tbsp hazelnuts nibs
- 1 tsp maple syrup
- 100ml Borough Broth Organic Apple, Miso & Seaweed Broth
Instructions
- In a small bowl or jar, stir together the chia seeds, almond milk, broth, and maple syrup. Leave to rest for 5 minutes then stir again.
- Leave to rest in the fridge for at least 6 hours and up to overnight. The pudding should be set and jiggly after this.
- For the compote, chop up the rhubarb and put it in a small saucepan with the frozen berries, lemon juice, maple syrup and water. Cook on medium heat, simmering for 20 minutes until the fruit breaks down into a deep red-purple compote. Leave to cool.
- Thinly slice the strawberries, pick mint leaves, and toast the hazelnuts til golden brown - 3-4 minutes in a pan.
- Once the chia pudding is set, grab a small bowl and fill it two thirds of the way with the pudding. Then add a layer of compote, then a layer of chia pudding, and finish with a dollop of compote on top.
- Add the strawberries, mint leaves, hazelnut leaves and a drizzle of maple syrup to finish. And enjoy!