Eosinophilic Esophagitis Friendly Ginger-Cardamom Raspberry Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.9(6)
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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
- ¼ tsp pure vanilla extract
- 1 pinch fine sea salt
- ⅓ cup chia seeds
For the raspberry layer
- 1 ½ cups fresh raspberries
- 1 tsp maple syrup
- 1 tsp fresh lemon juice
For serving
- 2 tbsp dry-roasted or raw pistachios, roughly chopped (optional)
Can be omittedpistachios
- 1 tbsp unsweetened coconut flakes (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, almond milk, 3 tbsp maple syrup, grated ginger, cardamom, cinnamon, vanilla extract, and sea salt until smooth and fully combined.
- 2
Add the chia seeds and whisk again to distribute them evenly throughout the liquid, making sure no clumps form at the bottom.
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