Indulge in this unique and flavorful saffron rose water chia pudding with warm apple compote. This vegan and gluten-free recipe features chia seeds, coconut milk, rose water, and a variety of spices, including cardamom and saffron. The apple compote is seasoned with cinnamon, cardamom, and lemon juice, giving it a sweet and tangy taste. Topped with pistachios, this dish is perfect for breakfast, snacks, or dessert.
My blender has been out for repair since last week, which means no smoothies, and lots of chia pudding for breakfast these past few days. After trying out my classic flavors, which are vanilla, chocolate, and matcha, I decided to play around and whip up something fun and different. I thought to myself why not infuse the chia pudding with my favorite Persian spices and flavors – saffron, rosewater, and cardamom?! I’m really glad I tried it! If you’re also fond of exotic spices and fragrances, then I’m sure you’ll enjoy it too.
Since it’s fall and apple season, I topped the chia pudding with warming cinnamon and cardamom-flavored apple compote and a generous topping of pistachios to bring it all together.
Hope you get to try and enjoy it as much as I did, and if you do, don’t forget to let me know what you think! Leave a comment below and tag me on Instagram or Facebook @Nutriholist. Enjoy!
Saffron Rose Water Chia Pudding with Warm Apple Compote
Ingredients
Chia Pudding
- 4 tablespoons chia seeds
- 1/2 cup water
- 1/2 cup coconut milk or other non-dairy milk of choice
- 2 tablespoons rose water
- ¼ teaspoon ground cardamom
- ¼ teaspoon saffron ground into powder + 2 teaspoons hot water (see note)
- 2 teaspoons pure maple syrup
Apple Compote
- 1 apple cored and diced
- 1 teaspoon coconut sugar
- ½ teaspoon cinnamon ground
- ¼ teaspoon cardamom ground
- 1 tablespoon lemon/lime juice
Toppings
- 2 tablespoons pistachios
Instructions
- Chia Pudding: Combine the chia seeds with water, coconut milk, rosewater, and cardamom, stir a few times, and let it sit for 5-10 minutes to gel.
- Mix saffron with hot water in a small cup until dissolved. Pour over the chia pudding with the maple syrup and stir to combine.
- Apple Compote: As the chia pudding thickens, add the diced apple to a small pot over medium heat, pour a splash of water, cover, and let it cook for about 5 minutes until tender. Season with coconut sugar, cinnamon, and cardamom, stir, and let it cook for another 5 minutes. Remove from heat and drizzle with lemon juice.
- To Assemble: Layer the chia pudding with apple compote, sprinkle with pistachios if desired, and enjoy!
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