Peach Cobbler Inspired Chia Pudding
Serves 1
Directions
- 1Add peaches, brown sugar, vanilla, lemon zest, lemon juice, cardamom, and a pinch of salt to a sauté pan over medium-low heat.
- 2Stir well to combine the ingredients in the pan.
- 3Cook for about 8-10 minutes, stirring occasionally, until the peaches have softened and the juices have slightly thickened.
- 4Add a cup of the cooked peaches to a blender cup with yogurt, milk, and salt.
- 5Blend the peach, yogurt, milk, and salt mixture until smooth.
- 6Pour the blended milk into a resealable container along with the chia seeds.
- 7Stir the chia seed mixture well to combine.
- 8Let the mixture sit for 10 minutes, then stir again to ensure chia seeds are evenly mixed with no large clumps.
- 9Cover and place the chia pudding in the fridge overnight to gel.
- 10Add oats to a mini food processor and blend on high to create a chunky flour.
- 11Add almond flour, dates, vanilla, and a generous pinch of salt to the food processor.
- 12Pulse the mixture until a fine crumb forms.
- 13Use a serving glass or bowl to enjoy a portion of the chia pudding.
- 14Pinch the crumble together with your fingers to form bigger clumps, then sprinkle a generous portion on top of the chia pudding.
Ingredients
- 2 ripe large peaches, thinly sliced
- 2 tbsp maple syrup or brown sugar
- 1 tsp vanilla bean paste
- 0.5 tsp ground cardamom
- 0.5 lemon
- 0.5 cup unsweetened plain plant-based yogurt
- 0.75 cup unsweetened soy milk or pea milk
- 0.5 tsp kosher salt
- 0.33 cup chia seeds
- 3 tbsp gluten-free rolled oats
- 3 tbsp almond flour
- 0.5 tsp vanilla bean paste
- 3 soft medjool dates
- 1 pinch kosher salt
Equipment
sauté panblender cupresealable containermini food processorserving glass or bowl
Tips
- If you aren’t used to fiber, take it slow and in smaller amounts.
- Stay hydrated.
- Pinch the crumble together with your fingers to form bigger clumps before sprinkling.
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