Amaranth And Chia Pudding Recipes
CHIA PUDDING WITH BERRIES AND POPPED AMARANTH
Based on flavors from the Ohlone tribe, this simple pudding doubles as both breakfast and dessert, and gets its silky texture from chia seeds. Though optional, the wild manzanita berries that grow abundantly throughout California make a wonderful addition to this dish. When the berries are ripe, they turn a burned-red hue and become slightly sticky. The flavor is often likened to sour apple, which adds a nice tang when crushed with milder mixed berries, though any combination of mixed berries lends plenty of acidity. Toasted amaranth seeds gives it all a nutty crunch.
Provided by Sean Sherman
Categories breakfast, easy, snack, custards and puddings, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a lidded quart container, vigorously whisk together the 1 1/2 cups almond milk, chia seeds, agave and salt. (This ensures the chia seeds are evenly hydrated.) Let the mixture soak in the refrigerator at least 1 hour and up to overnight, so it develops a rich, creamy texture that is similar to that of rice pudding. If the mixture becomes too thick, whisk in more almond milk.
- While the pudding soaks, heat a small skillet over medium-high. Add the amaranth and cook, shaking the skillet, until the amaranth begins to smell toasty and about half of the seeds have popped, 1 to 2 minutes. Transfer the amaranth to a plate to cool to room temperature. (Popped amaranth can be prepared up to 3 days ahead and stored in a lidded container in a cool, dark place.)
- To serve, whisk the pudding to incorporate any liquid on top and break up the chia seeds, then spoon pudding into bowls. Top with the berries, popped amaranth and mint sprigs.
AMARANTH AND CHIA PUDDING
Despite not being Latin in origin, rice pudding is one of the most staple Latin American dishes. The popularity of this easy dessert probably lies in its delicious and comforting creaminess and sweetness, combined with the simplicity and affordability of making it. A few months ago, my mom and I decided to start playing around with other ingredients, and used amaranth instead of rice. This seed has a sticky texture when cooked, which makes it perfect to give a pudding consistency to this dessert. I used ground chia seeds to enhance the texture even more, and almond milk to make it vegan. Check out the recipe to taste the results!
Categories Dessert
Time 40m
Yield 3
Number Of Ingredients 13
Steps:
- Put the first 8 ingredients in a small pan over medium heat. Bring to a boil, and simmer for 30 minutes. Add some water if it dries out before the 30 minutes are up.
- Add 1/2-1 cup almond milk, depending on the consistency you like.
- Add the chia and stir.
- Sprinkle with coconut flakes, and sweeten with honey to taste.
- Wait at least 5-10 minutes for the chia to absorb some liquid, and then serve mixed with a few blueberries.
Nutrition Facts : ServingSize 1 Serving
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