Pumpkin Chia Pudding with Granola and Pomegranate
Ingredients
- 40 g chia seeds
- 80 g pumpkin purée
- 200 ml coconut milk
- 200 ml water
- 100 g soy yogurt, unsweetened
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp ginger powder
- 1 pinch of salt
Preparation
Combine all dry ingredients first.
Then mix in the rest of the ingredients.
Let soak overnight in the fridge.
Enjoy with crunchy granola and rather sour fruits like pomegranate, physalis or oranges.
Hint
To make the pumpkin purée cut hokkaido pumpkin into big chunks and roast on a parchment paper lined baking sheet for 25 min at 180°C. Then blend until smooth and creamy.
