New favourite discovery in the last two years: BLUEBERRIES.
While I’d had it in a cheesecake before, I truly discovered how much I love them only in the last couple of years. It’s not something you get in India locally and fresh blueberries are ridiculously priced.
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I found frozen blueberries on Big basket and ordered them on a lark. And then scoured the internet for recipes.
The man loves blueberries too. So for his 40th birthday last year, I baked the Pioneer Woman’s Blueberry crumb cake. If you love baking and haven’t tried this, I’d highly recommend it.
Doesn’t this look satisfyingly crumbly?!! 🙂
Aside from the fact that they taste superb, Blueberries are highly nutritious.
So I just figured a way to go ahead and include it in our daily diet- Blueberry Chia Pudding
I love Chia Pudding. So I just included the blueberries in my chia pudding. I experimented and then found the version I liked best. I preferred to make a blueberry compote and add that to the pudding and garnished it with slivered toasted almonds.
Healthy and fabulously tasty.
For the pudding:
1 cup of almond milk ( use regular milk if you want)
1 tsp of honey
2 tbsp of chia seeds.
For the Compote:
1 cup of Frozen berries
4 tbsp water
2 tbsp or substitute sugar with two tbsp of honey
2 tsp of lemon juice.
1 tbsp of toasted slivered almonds
Pudding: Mix all the ingredients and pour into a glass container and keep it overnight in the fridge to gel.
Compote: Mix 1/2 cup of blueberries, lemon, sugar and water in a saucepan and cook over medium heat for 8-10 minutes. Add the remaining blueberries and cook for another 5 mins. Stir frequently.
If you are using honey instead of sugar, do not add it while cooking. Add it to the compote when warm.
Add the compote to the chia pudding. Garnish with the almonds.