“This Turkish-inspired chia pudding is a great breakfast to impress guests, but is equally easy to whip up as an everyday breakfast for yourself. These look incredible decorated with edible flowers.” Jordanna Levin, The Inspired Table
1 cup almond milk
½ cup fresh or frozen raspberries
2 tsp raw honey
½ tsp rosewater
½ tsp maca powder
¼ cup white chia seeds
2 tbsp pistachios, coarsely chopped
1 tbsp shredded coconut
1 tsp coconut sugar
½ tsp ground cinnamon
¼ tsp ground cardamom
edible flowers (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours or overnight
Blend the almond milk, raspberries, honey, rosewater and maca in a blender until smooth. Transfer to a serving glass or jar. Stir in chia seeds and then refrigerate for at least 2 hours or overnight. After 20 minutes give it a stir to make sure the chia seeds distribute evenly while they set.
To make the crumble topping, pre-heat the panggangan to 200°C. Combine pistachios, coconut, sugar, cinnamon and cardamom in a bowl. Sprinkle in a single layer on a baking tray and bake for 4-5 minutes or until golden. Remove from panggangan and allow to cool.
Serve chia pudding topped with pistachio crumble and edible flowers (optional).
• Make a few of the puddings in advance (they’ll keep for 3-4 days) and bake a big batch of the pistachio crumble to have on hand (it’ll keep in an airtight container for 2 months). That’s breakfast sorted for the week, plus they’re easily transportable.
• Edible flowers look gorgeous and add flavour and aroma to your favourite dishes. I love adding them to salads, desserts or sweet breakfast bowls. Many grocers sell them in mixed packs in the fridge section. Some of the more common edible varieties are Vivid Velvet Pansies, Snap Dragons, Marigolds and Nasturtiums.
Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby. Creative concept by Louise Fay .
Jordanna Levin is a food coach, writer, personal chef and recipe developer. For more about this green smoothie advocate (who also loves her morning coffee), visit her website, The Inspired Table.
Recipe by Jordanna Levin from The Inspired Table.