Persian Inspired Chia Pudding
I recently put a basic chia pudding recipe on here a few weeks ago and it went down so well, I thought I’d put together another one – this time for more of a dessert. This Persian Inspired Chia Pudding recipe was inspired by the herbs and flavours used in Persian cuisine but adapted to more of a western pallet for this dessert or breakfast recipe, whichever you choose!
Why is chia pudding good for you?
Well, for those who are new to the world of ‘low sugar living’ welcome… chia seeds are seeds rather than grains making them high in protein (so they’re really filling) but also high in iron, magnesium and calcium. A lot of women suffer especially with iron deficiencies so by eating these tasty puddings, you can help boost your iron levels quite a lot! Not only is chia pudding good for you, but it tastes GREAT and is so versitile – you can add lots of different flavour combinations and even use it as a palate cleanser.
- 500ml coconut milk
- 2 medium bananas
- 80g chia seeds
- 3 cardamom pods
- 2 tsp crushed, dried rose petals
- 1/8 nutmeg
- Handful pistachios to serve
- In a blender, blend your coconut milk and your banana until it forms a milkshake type consistency. Transfer to a measuring jug or similar.
- Slowly work in your chia seeds – spoon in a tablespoon at a time, stirring to ensure the chia seeds do not all float at the top.
- Crush the cardamom pods in a pestle and mortar and remove the seeds. Lightly crush the seeds and add to the chia pudding.
- Add your rose petals to the mixture, leaving a little to sprinkle on top to serve.
- Grate in 1/8 of a nutmeg into the mixture.
- Give it all one last stir and place in the fridge for 3-5 hours. It should then be fully soaked and thick.
- To serve, spoon into separate containers or wine glasses and sprinkle a little rose petals and pistachio nuts.
- Enjoy this guilt free recipe!