Roasted Peach and Ginger Chia Pudding
August 22, 2012

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Hi all! Thanks for the outpouring of love for Dreena’s book yesterday, and for the well wishes. I’m feeling more like myself today—glum about having had to change my plans and glum about the fact that I’m not with Jasmin and Mariann right now, but getting over my bug.

I made the beautiful chia pudding you see above right before I started to feel under the weather, and so the leftovers are still around. We’ll see if they’re still good when I’m ready for them (maybe tomorrow)! I wish I’d been able to give them to Mom while I wasn’t feeling well, but my mom’s reaction to the sight of chia pudding is usually a shudder. I get it: the stuff is odd to look at, if you’ve never tried it before. But it sure is delicious, and this recipe is now one of my favorites.

The trick to this recipe, of course, is the roasted peaches. Funny: I’m not such a peach fan in general, but I change my mind entirely when I roast them. They become sweeter, softer, slightly caramelized, and more delicious (in my opinion). I love roasted peaches and cashew cream as a dessert. I also love to stir them into oats, eat them on toast (so much better than jam!) or just nibble on them plain. Now, I also love to stir them into a delicately flavored, creamy bowl of chia pudding. This vegan breakfast is perfect for end of summer, and it’s also full of healthy Omega-3 fatty acids, protein, and calcium. What could be better?

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Roasted Peach and Ginger Chia Pudding

Author -

Ingredients

  • 2 ripe yellow peaches halved and pitted
  • 2 tbsp coconut crystals or cane sugar
  • 2 tbsp coconut oil
  • 1 2/3 cups almond milk homemade or storebought
  • 1/2 cup cashews soaked for at least two hours (or overnight) and drained
  • 4 pitted medjool dates
  • 1 tsp vanilla extract
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 6 tbsp chia seeds

Instructions

  • 1. Preheat oven to 400 degrees. Toss whole peach halves in coconut oil and sugar. Lay halves, cut side up, on a baking sheet and roast for 35 minutes or so, or slightly browning and very tender. Allow to cool, and cut into small chunks. Set aside.
  • 2. Blend almond milk, cashews, dates, vanilla, ginger, and cinnamon in a high speed blender till smooth. Pour over chia seeds. Wait five minutes, and stir with a fork. Wait another five minutes, and stir again. Stir ten minutes later and then allow pudding to sit for at least several hours, or overnight. I much prefer the texture of chia pudding once it has sat for a full 12-24 hours!
  • As the chia pudding sits, it may thicken up considerably. Add more almond milk as needed.
  • 3. When pudding is ready, stir in peaches. Serve!

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This makes for such a rich breakfast! I loved feeling as though I was treating myself to something special. Remember my strawberry pumpkin waffles recently? I had the same thought: even though I typically eat breakfast on my own, it’s nice to create something ceremonious and unique.

I hope you enjoy this recipe. And trust me, if the roasted peach idea appeals, you’re in for a treat tomorrow. I won’t say what the recipe is, but I will say that it is simple, sweet, and that it involves ice cream (!). So stay tuned!

xo

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    38 Comments
  1. I have made this twice now but use fresh ginger and coconut milk. So creamy and warming. Love your recipes, so easy to follow and all gorgeous in taste and visual 🙂

  2. This recipe is AMAZING!! LOVE IT LOVE IT LOVE IT!
    I feel almost guilty eating it because it takes like a fat and sugar filled desert, but it’s actually really good for you.
    This is going to become a staple in my house 🙂

  3. My first time roasting fruit! Thanks for the suggestion and the pudding was yummmy! I usually half your chia recipes since it makes so much since I only eat ~1 cup of it for breakfast with a banana, etc.

  4. It’s taken me a very long time to get up the nerve but I just tried Chia pudding—-LOVE it. I just made your basic pudding recipe so I can only imagine how delicious your fancier versions are.

  5. Holy Hannah that looks good Gena! Beautiful idea to roast the peaches first – and the flavor combo looks delectable. Glad to hear you’re feeling much better! xo

  6. Sometimes it almost scared me how closely our tastes align! I, too, don’t usually go for peaches, but like them roasted or poached. I kinda miss chia seeds. Oh Cedar City, your one health food store is too far away!

    Keep feeling better my dear. That’s a strict order.

  7. Glad you’re feeling a bit better! I think this dish would make anyone feel better–so gorgeous, so rich and creamy looking!

  8. I adore chia puddings but the seedy texture creeps me out. A simple solution is to blend the pudding until smooth after soaking for about an hour. Smooth, creamy chia goodness! Adding roasted peaches? Pure genius.

  9. I adore peaches (plain, in peach cobbler, in peach pie, with ice cream…) but I’ve never tried roasting them. I love your chia puddings and can’t wait to try this one! Also really looking forward to your next peach recipe. 🙂 I hope you are feeling back to normal soon!

  10. yum yum! I do love chia pudding and this one has some amazing twists. Cannot wait for the ice cream recipe, though 😉 I have the feeling this ones going to be even better…

  11. That looks so filling! I liked your strawberry ginger chia pudding very much, but I have a feeling I’ll like this one even more. I’ve only had peaches raw, but I can imagine the carmelization of a roasted peach would be delectable. I’m guessing that after tomorrow’s recipe is posted, I’ll have two yummy roasted peach recipes to try out!

  12. I’ve never roasted my peaches before so I will defiantly do this with peaches are in season. It’s still winter here but not long now!
    I’m so glad to here your feeling a bit better.
    Your mum reminds me of my mum.
    Can’t wait for tomorrows recipe aswell x

  13. Looks delicious! Very different from the usual chia seed puddings out there. Will definitely give this a try!