Chia Pudding Compote and Crumble

 
Chia Pudding

CHIA PUDDING
2 Tbs Chia Seeds
6 Tbs Coconut milk or other milk of your choice
1/2 tsp vanilla paste or extract

RHUBARB COMPOTE

2 stalks Rhubarb
1/2 apple
2 Tbs coconut sugar
1 tbs orange zest
1/2 tsp cinnamon

2 Tbs coconut sugar

1/2 cup fresh orange juice
1 tbs orange zest
1/2 tsp cinnamon

 

CRUMBLE

2 Kookas Natural Orange Hazelnut Biscuits
 

To make this pudding, prepare it the night before you plan on eating it as the chia seeds need time to turn into pudding! By soaking the chia seeds, they become easily digested and absorbed by the body.

1. To make the chia pudding, thoroughly mix all of the ingredients for the pudding in a glass jar or bowl. Place in the fridge overnight to soak.

2. To make the compote, place all of the ingredients in a saucepan over a low heat. Let simmer for about 10 minutes or until the rhubarb is soft, but still holding its shape. Add extra coconut sugar if you prefer it less acidic. Let cool slightly or completely refrigerate it if you prefer it cold.

3. To make the crumble, preheat the oven to 160 degrees. Process the biscuits by briefly pulsing them until you get a desired crumble level. We like ours quite chunky so we only pulsed it a few times. Place the mix onto a lined baking tray and toast in the oven for a few minutes until just staring to caramelise on the edges. This can be made in advance.

4. Remove the chia seed pudding from the fridge and top with a few spoonfuls of the compote. Top with the crumble and enjoy!