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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Rose and Cardamom Chia Pudding Recipe

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This recipe for Rose and Cardamom Chia Pudding is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups non-dairy milk, such as almond or coconut milk, plus more if needed for thinning

1/2 cup chia seeds

1/3 cup honey, plus more to taste

2 tablespoons rosewater

1 teaspoon ground cardamom
Directions:
Directions:

Put the non-dairy milk, chia seeds, honey, rosewater and cardamom in a medium mixing bowl and stir until the honey has dissolved, about 30 seconds. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
When ready to serve, check the consistency of the chia pudding and taste for sweetness. If it’s too thick for you, add additional non-dairy milk, 1/4 cup at a time, until the desired consistency is reached. Add additional honey if it’s not sweet enough for your taste. Divide among 4 to 6 small bowls or glasses and serve cold.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
active 5 min; total 4 hr 5 min
Personal Notes:
Personal Notes:
This chia pudding is like no other! With the flavors of rosewater and cardamom, this lightly sweetened dessert has floral notes that are subtle and very pleasing. And the fiber in the chia seeds helps fill you up.

 

 

 

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