Recipe of the week: Cardamon and Saffron Chia Seed Pudding
Fragrant cardamom and precious saffron lift this chia seed pudding, making a filling, nourishing breakfast. Stephanie Achar, Culture Whisper's resident foodie, shows you how
CARDAMON AND SAFFRON CHIA SEED PUDDING
This chia seed pudding is a healthy twist on a traditional South Indian dessert called kesari bhath that my kids are crazy about.
I love the exotic flavours of the saffron and cardamom, and they benefit the digestive and immune systems. Chia seeds are rich in protein, fibre, minerals, vitamins and are a great source of omega-3 fatty acids. Satisfyingly filling, try it cold or warm for breakfast, or as a dessert.
1 cup almond milk, or brown rice milk for a sweeter taste
A large pinch of saffron threads
¼ tsp ground cardamom
¼ cup of chia seeds
½ tsp vanilla bean paste
1 tsp of maple syrup
Berries, to serve
A sprinkle of bee pollen, to serve
Combine all the ingredients in a jar and mix well.
Place in the fridge and allow to gel for 30 minutes, then shake again and refrigerate.
Allow it to set for at least 3 hours or overnight.
Serve with berries and sprinkle over the bee pollen. Enjoy!
Vegetarian, free from gluten, dairy and refined sugar
STEPHANIE ACHAR RECIPES
Foodie and nutrition expert Stephanie Achar has worked with Conde Nast Traveller, Vogue, Elle and Marie Claire. She is currently studying Nutrition and has teamed up with Culture Whisper to create a series of seasonal, wholesome and delicious recipes.
See more of Stephanie's recipes on Instagram.