Golden milk chia seed and coconut pudding ~ blood orange and mango yoghurt ~ sweet dukkah.
Healthy start to the week after an indulgent weekend of food and wine. Pre made #chiaseedpudding
is great, but making your own is even better and it’s easy. The best bit about these kinds of #breakfast
is creating your own bespoke flavours and it’s also great as a mid-afternoon pick me up. I love the creaminess and taste of @gippslanddairy
‘s dairy yoghurt but you can easily replace with your preferred brand*.
The only thing involved in this recipe is the sweet #dukkah
which can be made in batches in advance. It adds such a lovely mild sweetness and texture, without any refined sugar.
2.5 cups golden milk (I like @mynewroots
version. Available on her blog)
2 tbsp coconut sugar
6 tbsp chia seeds
2 tbsp desiccated coconut (toasting will give you a more intense coconut flavour)
1/2 tspn vanilla extract
1/2 cup pistachio nuts, shelled and lightly toasted
1/2 cup pecans, lightly toasted
1 tspn fennel seeds, dry toasted until just fragrant
4 cardamom pods, seed only
1.5 tspn ground cinnamon
6 tbsp black sesame seeds
3 tbsp desiccated coconut, dry toasted until golden brown
Small pinch of star anise
Small pinch of cloves
2 tspn vanilla extract
Add the coconut sugar to warm golden milk and stir until sugar dissolves. Let it cool and add the chia seeds, desiccated coconut and vanilla extract to the golden milk and mix well. Let the chia seeds bloom for 5-10 mins. Transfer to glasses or jars and give it another good stir. Cover the glasses with cling film and chill in the fridge to continue blooming for at least 1-2 hours or overnight.
Make the sweet dukkah while the pudding is blooming. Lightly crush the toasted nuts in a mortar and pestle or food processor. I like to have a mix of coarse and fine pieces for texture. Set aside.
Ground the toasted fennel seeds and cardamom seeds in a mortar and pestle or spice grinder. Add to the crushed nuts. Add the remaining ingredients and mix well. Adjust the taste to suit your palate. It should be mildly sweet, warm and fragrant**
Serve the pudding with your favourite yoghurt and a good sprinkling of dukkah.