Eosinophilic Esophagitis Friendly Ginger-Cardamom Blueberry Chia Pudding
Total time4 hr 18 min
Prep time10 min
Cook time8 min
4.5(9)
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - 3 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- ½ cup chia seeds
For the blueberry compote
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp maple syrup
- 1 tsp fresh lemon juice
- ¼ tsp fresh ginger, finely grated
For serving
- 1 tbsp raw pumpkin seeds (optional)
Instructions
- 1
In a medium bowl, whisk together the coconut milk, almond milk, 3 tbsp maple syrup, 1 tsp grated ginger, cardamom, cinnamon, and salt until smooth and fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, then let the mixture sit for 5 minutes and whisk again — this second stir breaks up any clumps before the seeds fully gel.
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