Amandine Geers’s Blueberry and Chia Seed Pudding Recipe
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation: 30 minutes
- Cooking: 10 minutes
- For 4 people : 4 heaped tbsp. of chia seeds (in organic grocery stores or locally from certain producers) – 80 cl of coconut milk (not coconut cream) – 300 g of fresh blueberries (or frozen, out of season) – 4 level tbsp. of brown sugar – cornflower petals (optional).
1. Pour the chia seeds into the milk
Pour the chia seeds into the milk, stir regularly for the first 30 minutes, then let sit for 1 hour. You can prepare the mixture the day before and let it sit overnight in the refrigerator.
2. Melt the blueberries in a saucepan
In a saucepan, over low heat, melt the blueberries with the sugar for 5 to 10 min.
3. Pour into glasses or small bowls
Pour the chia and milk mixture into glasses or small bowls, then add the blueberries.
4. Decorate
Decorate with cornflower petals (in organic stores).
Amandine’s ticket
This simple recipe is one of my go-tos for breakfast, snacks or dessert when I only have a few minutes to spare. I regularly prepare it for my son, varying the types of fruit depending on the season: raspberries and strawberries from the garden, figs, red berries. Unfortunately, blueberries don’t grow in my garden; they prefer the acidic soils of Lozère, Vosges and the Alps. But when I bite into a blueberry, I feel its antioxidant power and the benefits of this juicy, blue berry rich in tannins and protective pigments. I recently discovered a chia seed producer in Deux-Sèvres. Imagine my joy at using local seeds!
amandinegeers.fr
