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
ProcedurePreheat 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.