Chia seed pudding is a wonderful and magnificant all rounder. It can be eaten as breakfast, lunch or dessert due to its versatility, nutrient dense profile and it’s ability to be made sweet or sour.
Today I take the concept of chia pudding one step further and use it in a same but slightly different way. Here we grind Ceres Organics’ chia seeds into a fine powder and use it to set the pudding in a mould – the result is a super pretty and super smooth panna cotta dessert which will make the perfect healthy but delicious ending to a lovely meal.. but actually.. if you’re greedy like me, it is perfect any time of day – breakfast, dessert or a cheeky afternoon snack whilst reading your favourite blogs.
Because we love coffee and think it is ok in moderation, we pair a delicious cold brew from Harpoon with orange to make a very grown up dessert.
Chia seeds are full of omega-3s which is excellent for hair, skin and nails. If you suffer from chicken skin aka keratosis pilaris, omega-3s have been shown to help aid inflammation.
I went a bit crazy at Farro buying pretty decorations for this – they have this amazing array of dehydrated powders from a brand called Fresh As and edible flowers from Secret Garden – perfect for adding a bit of sparkle to any dessert. It’s great to see such a variety of exciting products coming from little companies in New Zealand.
- 1/2 cup of almond milk
- 1 cup Harpoon cold brew coffee (If unavailable use cold espresso. Water can also be substituted if you want to omit coffee)
- 6 tablespoons of Ceres Organics’ chia seeds
- 2 tablespoon Ceres Organics’ Raw Cold Pressed Virgin Coconut Oil
- 2 tablespoon Ceres Organics’ Brown Rice Malt Syrup
- 1 teaspoon vanilla paste
- Pinch salt
- Secret Garden Edible flowers (pretty but optional)
- Fresh As Ground plum powder (or other dehydrated fruit/powder)
- Orange wedges and / or orange peel
- Ground chia seeds until ultra fine – the finer the chia seeds the smoother your panna cotta will be.
- Add other ingredients and blend until super smooth.
- Place in your favourite mould – I used silicon muffin trays which got me 6 puddings.
- Place in freezer for 1-2 hours or until set.
- To serve, take required amount of panna cottas out of mould and place on final serving device e.g plate or bowl and place in fridge to defrost. These are hard to move once they are defrosted so place it how you want it to be presented approx. 2 hours before serving time. If you are going to leave it in the fridge for a while, cover to prevent oxidation but with something like a dome that won’t touch the side of the dessert e.g cling wrap will stick and leave marks.
- Decorate with flowers, plum powder and orange.
