April 27, 2018
Breakfast, Snacks, Fruit,
Blueberry, Australian, Easy/Beginner Cooking, Brunch, Easter, Entertaining, Ladies Luncheon, Summer, Refrigerator, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"This is a recipe that is from Australian Blueberries Association.
I have seen these made and DD enjoys these all the time, although she prefers hers cold not at room temp as this recipe suggests."
To make the Blueberry Jam: Combine the blueberries, honey, rosewater and vanilla in a small saucepan. Set over low heat and gently simmer for 5–10 minutes, until the blueberries soften and begin to collapse to make a chunky jam then set aside to cool.
Meanwhile to prepare the Chia Pudding: Heat the milk, honey and cardamom together in a small saucepan over low-medium heat for 3–4 minutes, or until it reaches scalding point. Set aside to infuse for 10 minutes.
Strain the milk into a medium bowl, add the Chia seeds and stir to combine. Set aside for 20 minutes, stirring occasionally to break up any lumps, until the seeds absorb the liquid and swell to make a thick pudding consistency. Add the pistachios and stir to combine. You can serve this room temp or place ins fridge (which is much better for a few hours before serving ~ see NOTE below).
To assemble: Place a large spoonful of the jam into the base of two serving glasses or bowls. Cover with the Chia pudding and spoon over the remaining jam. (NOTE: This is the time to refrigerate and then top after removing from fridge as follows)
Top with a dollop of yogurt and sprinkle with toasted flaked almonds and pistachios. Drizzle with honey for additional sweetness if desired.
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