Passionfruit or Feijoa Chia Pudding

Last week I kept looking at the lovely wrinkly passionfruit sitting on the bench wondering what I could use them for before they go off and I waste them, when I suddenly thought of chia pudding (don't know why they have to call it "pudding" but there you go). It is so easy to make and incredibly delicious. 

So I put a 1/3 cup of chia seeds (any colour) in to a small agee jar (500mls) then added 

1/2 tin of Kara coconut cream

1/2 cup of thick natural yoghurt

5/6 passionfruit scooped out

And a large tbsp of honey

Mix thoroughly and leave to sit until the chia seeds swell and the whole thing goes gloopy.

Add more yoghurt or coconut cream if it's too thick.

Probably best left overnight in the fridge. It's brilliant poured in to small jars so then it can be taken to work, school or just to serve one person. 

Serve the pudding with fresh fruit or eat it from the jar.

Feijoa chia pudding is so amazing and very feijoary!

If you're making this you're probably at the stage in the feijoa season where you're wondering what else you can do with all the fruit, so scoop out a whole lot into a pot and cook on a low heat, adding nothing else at all, until the feijoas have made their own juice and then cook a little more until they've thickened up a bit. While they're still warm add a large tbsp of honey and stir it in.

I love to add a dash of rose water too.

To make the pudding choose a jar or bowl that works for you and add 1/3 cup of chia seeds

Then 1/3 cup of coconut cream (Kara is great) and 1/3 cup of natural yoghurt.

Stir altogether very well.

Now stir in the cooked feijoas- as many as fills the jar or whatever seems good to you.

Mix again.

Pop in t the fridge to soak for an hour or overnight.

Check the thickness and add more coconut cream, cream, milk or yoghurt if it seems too stodgy.

Once you've got the hang of this I am sure you could experiment with all kinds of different fruits.

You can also make it with whatever you like- nut or oat milk, coconut yoghurt etc.

That's it! 

Feijoa chia pudding with apple, sweet persimmon and red clover flowers and a glass of nettle infusion.

Katie X

Feijoa Jelly

 A few weeks ago when a man gleefully bought himself a large bag of feijoas from our wee stall he paused to chat and told me about how he likes to make a delicate jelly with the fruit. He uses a whole can of condensed milk to the blended fresh feijoas and them sets the liquid with gelatine. I just can't quite bring myself to use a tin of condensed milk so instead I used 1/2 can of Kara coconut cream, some honey and a little rose water. I soaked some gelatine in a little of the liquid, heated it gently to dissolve and then stirred some feijoa/coconut cream mix in to the warm gelatine stirring all the time- mix it all in together and then pour in to jars, small bowls or a larger one and leave to set in the fridge. It's quite gritty- feijoas will do that, but it's delicious. Adjust the amounts to suit. and gosh, use condensed milk if you want to!

Katie X