Dried Cranberry Banana Chia Pudding
12 Sep
Autumn begins, which means goodbye mangoes. Fruit vendors in India no longer stock those mounds of sweet-smelling heaven. Chia mango pudding is filed for use during the next mango season. Meanwhile I switch loyalties to this lovely dried cranberry banana chia pudding.
You Need:
[per serving]
- Chia seeds – 2 tablespoons
- Milk – 1 cup
- Bananas – 1
- Dried cranberries – 1 tablespoon
- Fresh coconut – 10 1-cm cubes
- Almonds – 5
- Honey – to taste
How To Make Dried Cranberry Banana Chia Pudding:
Prep the night before:
To two tablespoons of chia seeds, add a cup of milk. Stir well so that no lumps are formed. Add honey to taste.
Place the chia-milk blend in a lidded container and refrigerate overnight.
Place five almonds in a cup of water. Let the almonds soak overnight.
When it is time to serve:
Cut fresh coconut into 1-cm cubes. Place coconut cubes and soaked almonds in the grinder. (I do not skin the almonds – the skin gives you added nutrients.) Grind to flakes or coarse paste.
Peel the banana and slice it into disks.
Add banana slices, dried cranberries and the coconut-almond mixture to the refrigerated chia seed pudding.
Serve dried cranberry banana chia pudding immediately.
Notes:
- Texture of chia seed pudding too gooey for your liking? Try this: blend the chia-milk mixture after chilling before mixing other ingredients into the pudding.
- In case you thought so: chia seeds and basil seeds are not the same! See Chia Seeds vs Sabja Seeds: How They Differ.
- Looking for more ways to use dried cranberries? Try green beans with roasted nuts and dried cranberries.
Almond peels must be taken off as it hinders the absorption of nutrients due to the presence of tannins in them. Also, its difficult to digest by our body.