Rhubarb and Coconut Chia Pudding

Chia seeds and coconut make a perfect combination for a pudding. The fresh rhubarb we found at the Green City Market inspired this not too sweet dessert.

Very easy to make. Simply plan ahead as it needs resting time.

Ingredients

  • 1/3 cup chia seeds
  • 3/4 cup unsweetened organic coconut flakes “Let’s do…Organics”
  • 7oz unsweetened organic creamed coconut “Let’s do…Organics”
  • 3 stalks rhubarb
  • 1 vanilla bean
  • 2 Tbsp honey
  • Zest of 1/2 organic lemon
  • 2 cups hot water
  • Pinch of salt


Wash and trim the rhubarb stalks so there’s no green leaves. Discard the leaves it any. Cut the stalks in small even sized pieces. 


Cut the vanilla bean in half, and split each half so you can scrape the seeds. 


Place the rhubarb, honey and half a vanilla bean in a heavy saucepan on low heat and cover for about 10 minutes. 


Meanwhile place the creamed coconut in a large bowl. 


Add the hot water and the other half of the vanilla bean.


Whisk thoroughly to combine. 


Add the coconut flakes, salt and chia seeds. Mix well, cover and refrigerate about one hour or so.


Uncover the saucepan with the rhubarb and mix thoroughly with a wooden spoon. Cover and continue to cook on low heat for another ten minutes. 


Transfer to a bowl, add the lemon zest, mix well, cover and refrigerate. 


Remove the bowls from the refrigerator when the chia seeds have set in the coconut mixture. 


Fill small jars by alternating chia/coconut preparation with the cooled rhubarb/honey/lemon mixture.  Enjoy immediately or refrigerate for later tasting. 

Note: the longer you refrigerate the pudding, the  more set it will become. 

Advertisements

Pampadelle from Ardèche

It has been a little while since my last post. I started a few other endeavors which have been absorbing a great part of my time. Luckily all in the culinary world. More on my developing ‘cuisine’ ventures soon.
This morning, while making breakfast, I decided to take the time to snap a few photos so I could share an old tradition my grandmother used to make for me: pampadelle.

20140320-220211.jpgI don’t believe anyone in France would know what Pampadelle is unless they are actually from Ardèche. It is simply a type of crêpe or flat pancake made with an egg, a little flour and some water or milk. Here’s the new version I prepared to rediscover my origins.

20140321-162817.jpg
Ingredients:
1 fresh farm egg
1 Tbsp amaranth flour (or all purpose)
1 Tbsp buckwheat flour (or all purpose)
2 Tbsp sliced almonds
3 Tbsp coconut milk
A few drops vanilla
A little maple syrup
A little grape seed oil

20140321-234521.jpgWhisk the egg with a few drops of vanilla until completely mixed.

20140321-234613.jpg
Add 3 tablespoons of coconut milk and thoroughly mix.

20140321-234659.jpgAdd the Amaranth and Buckwheat flours. Continue to mix.

20140321-234806.jpgAdd a generous tablespoon of sliced almonds and mix together.

20140321-234924.jpg
Heat a little grapeseed oil in a heavy bottom pan and pour the mixture, swirling the pan to make sure the batter coats the entire bottom of the pan.

20140321-235018.jpgCook on medium heat until the sides lift, or detach from the pan.

20140321-235152.jpg
Flip it to cook the other side briefly.

20140321-235300.jpgServe and top with a few additional sliced almonds and a little maple syrup.

Enjoy!