inthekitchen
Chia Seed Pudding
with Fresh Mango Jam,
Berries & Puffed Rice
Granola
Recipes from
Ethiopia made
with love for
Winnipeg families
533 Sargent Ave. 204-615-0785
gojorestaurantwpg.com
Open 7 days/week
Manitoba Made
Gifts
Visit a vibrant little
shop for preserves
and dozens of
Manitoba foods
perfect for gifts.
Producer of
spreads,
marmalades,
pickles and
fermented
foods.
100B- 686 Portage Ave.
204.221.1383 preservefoods.ca
preserve_store
36
ciao! / dec/jan / two thousand nineteen
This vegan breakfast pudding tastes
like a treat but packs a nutritious
punch!
INGREDIENTS
Puffed Rice Granola
(Makes 5 cups)
1/3 cup olive oil
1/2 cup maple syrup
1/3 cup brown sugar
1 tsp salt
1 tsp cinnamon, ground
1/2 tsp cardamom, ground
4 cups organic puffed rice cereal
1/3 cup pumpkin seed
1/2 cup raw skin-on almonds,
roughly chopped
2 Tbsp white sesame seeds
Fresh Mango Jam
3 ripe but firm mangoes
sugar to taste
lime juice to taste
Chia Seed Pudding
1 cup raw cashews
1/3 cup banana chips
2 tsp salt
1/3 cup maple syrup
1/4 cup coconut oil
4 1/2 cups water
1/2 cup plus 1 Tbsp chia seeds
METHOD
Puffed Rice Granola
1. Preheat oven to 325°F.
2. Mix puffed rice, almonds,
pumpkin seeds and sesame seeds
in a large stainless mixing bowl.
3. Mix olive oil, maple syrup, salt,
sugar and spices in a pot, place
over high heat and bring to a boil.
Pour this mixture over the rice,
seeds and nuts and stir well until
evenly coated. Pour contents of
the bowl onto a parchment lined
sheet and spread out evenly.
4. Bake for 20 minutes, then
stir well and bake for another
15-20 minutes until the mixture
is golden brown. Cool at room
temperature.
Fresh Mango Jam
1. Peel mango and cut flesh into
an 1/8 inch dice, then season with
sugar and a bit of fresh lime juice
to taste. Mix well.
Chia Seed Pudding
1. Cover cashews with water and
soak overnight in the fridge.
2. Drain cashews, then blend with
banana chips, salt, maple syrup,
coconut oil, and water in a high
speed blender for 3-4 minutes until
completely smooth. Strain mixture
into a large mixing bowl and whisk
in chia seeds. Put the bowl into
the fridge and stir the mix every
30 minutes or so for a few hours.
Let rest overnight.
Assembly
1. Layer pudding with mango jam
in desired serving vessels and top
with granola and berries.
Yield 6 servings