Oral Allergy Syndrome Friendly Ginger-Cardamom Cherry Chia Pudding
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Learn more →Ingredients
4 servings
For the chia 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
- ½ cup chia seeds
For the cherry compote
- 2 cups frozen tart cherries
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cherries in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
- 2 tbsp maple syrup
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
For serving
- 2 tbsp dry-roasted sliced almonds (optional)
Can be omittedalmonds
Instructions
- 1
In a medium bowl, whisk together the full-fat coconut milk, almond milk, 3 tbsp maple syrup, fresh ginger, cardamom, and cinnamon until smooth and evenly combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump at the bottom. Let the mixture sit for 5 minutes, then whisk once more to redistribute any seeds that have begun to settle.
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