Monday, October 12, 2015

Roasted Quince Chia Pudding

The roasted quince elevates this chia pudding - that we eat all the time - to a new Autumnal high! The boys actually asked for seconds, even after they ate their Dragonfruit Waffles. It's so easy, too. 

  • 6 T chia seeds
  • 1 C almond or hazelnut milk (here's my homemade hazelnut milk)
  • 1 C water
  • 1 T honey (I used a wildflower honey from Kimes Apiary in Watsonville)
  • 1 t pumpkin pie spice
  • 2 quince

Preheat oven to 350 degrees F. Wash the quinces to remove their downy coat. Pat them dry and place them in a baking dish . Bake for one or two hours - baking time will depend on the size of the quince -  until they're soft to the touch. Mine took about 90 minutes. Allow to cool.

Pour the milk, water, and honey into a large jar. Add in the chia seeds and the spice. Cover with a lid and shake to combine. Let sit in the refrigerator - to chill and thicken - overnight.

To serve, spoon chia pudding into individual bowls. Peel quince, if desired. Core quince and cut into cubes. Garnish chia pudding with quince. Serve immediately.

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