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Recipe Detail Page
Almond-Horchata-Chia Pudding with Dark Fruits
Holiday 2018
Enjoy the comforting pleasure of this riff on both rice pudding and Mexican horchata without a grain of rice to be found. This protein- boosted dessert is the perfect ending to a pleasantly light meal. Seville marmalade is for fans of sweet-and-sour tingling taste buds.
Makes 8 servings
2 pkgs (100 g each; 200 g total) ground almonds (also known as almond flour).
½ cup (125 mL) granulated sugar
1 cinnamon stick
3 cups (750 mL) boiling water
Cheesecloth
½ cup (125 mL) chia seeds
2 cups (500 mL) fresh dark-coloured fruits such as blackberries, blueberries and figs
2 tbsp (30 mL) orange marmalade made with Seville oranges (optional)
1. Preheat oven to 375°F (190°C).
2. Spread ground almonds out on a baking sheet. Lightly toast in preheated oven, about 5 minutes. When cool enough to handle, place in a heatproof bowl along with sugar and cinnamon stick. Top with boiling water. Stir. Loosely cover. Let stand, allowing flavours to infuse for 4 to 5 hours.
3. Line a sieve with several layers of cheesecloth. Finely strain almond mixture into a medium- size bowl. Stir in chia seeds. Let stand until chia seeds soften and pudding becomes thick, about 1 hour. If making ahead, cover and refrigerate for up to 2 days.
4. When ready to serve, divide between small dessert bowls. Top with fresh fruit and marmalade.
Makes 8 servings
