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

Pineapple Chia Bircher Museli

This recipe for breakfast Bircher Museli over at Petite Kitchen caught my eye recently, so I made some last night and this morning  it was delicious!

I quite often buy a gold pineapple & slow bake the pieces in the oven when I'm cooking other things.

I saved a cup full of pineapple chunks to make this muesli.

 1 cup of fresh pineapple blended with 1/2 yogurt, milk kefir or coconut milk

I like to use a stick blender- so easy.

Stir in a cupful of rolled oats,

2 tbsp chia seeds- either colour

1 tbsp of honey

1 tsp vanilla essence- homemade is good.

A pinch of salt

I also added a handful of chopped dried apricots 

& a diced navel orange.

And...one more thing- 1/2 cup of fresh, shredded coconut that I get at our local Asian grocery- it's in the freezer.

I'm sure there are loads of other variations to try.

Stir well & pop in the fridge overnight.

Cover the bowl with beeswrap.

I like to fill pretty jars with museli & desserts- easy to store.

We served our Bircher Museli with fresh passionfruit & red clover petals.

Cut up the rest of the pineapple & spread it over a roasting dish.
Slow bake at around 120-130 degrees C for half an hour or so, then give the pineapple a stir & drizzle with a little honey & a sprinkle of cinnamon. Bake another half an hour until the flavours have concentrated & the fruit is just starting to turn golden & caramelise.
These keep for ages in the fridge.

The final thing I do with my pineapple is to cut up the core & any hard pieces & place them in to a large Agee jar-
Add a a large tbsp of honey
And half a lemon cut in to piece.
Fill the jar with boiling water- pouring it over the back of a spoon as you go so as not to crack the jar.
Put the lid on & stand for 24-48 hours.
Strain & pour in to 2 small Grolsch bottles, or other good flip top bottles.
Flip down & stand for another 48 hours at which point you will now have a delicious, naturally fermented effervescent drink. If it's not quite fizzy enough just close up the bottle again & leave for another day or so.
This is the basic idea here- although I know longer use the skins unless I know that the pineapple is organic- not overly like in New Zealand.

Katie