Fig and orange chia puddings
Figs and chia seeds are sources of dietary fibre and protein, which make you feel full and are good non-dairy sources of calcium - making this the perfect breakfast dish to fuel your day!
- 5 dried figs
- 1 cup water
- 2 cups almond milk
- 1 tsp vanilla bean paste
- 1 tbsp maple syrup
- 1 tsp finely grated orange zest
- 1/2 cup white chia seeds, plus extra to serve
- 1 cup coconut yoghurt
- 150 g blueberries
- 150 g blackberries
- 2 small fresh figs, cut into wedges
- 1/2 cup cherries or red seedless grapes
- orange zest strips and edible flowers, to serve
- Place dried figs in a small bowl with the water; stand for at least 2 hours. Drain the figs and discard liquid.
- Blend the drained figs in a processor or blender with almond milk, vanilla paste, syrup and zest until smooth. Transfer mixture to a bowl; whisk in seeds until combined.
- Pour mixture into 4 x ¾-cup (180ml) glasses, bowls or dishes. Cover; chill for at least 2 hours.
- Process yoghurt and half the blueberries until smooth; spoon evenly among glasses.
- Serve puddings topped with blackberries, remaining blueberries, fresh figs and cherries. Sprinkle with extra chia seeds, orange zest strips and edible flowers.