Chia Pudding with Peaches and Ginger
Chia Pudding with Peaches and Ginger is a delicious and healthy breakfast or snack option. It's made with chia seeds, soy milk, honey or syrup, peaches, and ginger. The chia seeds are soaked in the soy milk and honey or syrup until they become gelatinous. The peaches are cooked with honey or syrup and lemon juice until they are soft. The ginger is added to the peach mixture and cooked for a few more minutes. The chia pudding and peach mixture are then layered in a glass jar and chilled.
Chia Pudding with Peaches and Ginger is a delicious and healthy breakfast or snack option. It's made with chia seeds, soy milk, honey or syrup, peaches, and ginger. The chia seeds are soaked in the soy milk and honey or syrup until they become gelatinous. The peaches are cooked with honey or syrup and lemon juice until they are soft. The ginger is added to the peach mixture and cooked for a few more minutes. The chia pudding and peach mixture are then layered in a glass jar and chilled.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- U vecoj šalici pomiješajte sojino mlijeko i med ili sirup. Neka se med/sirup skroz otopi.
- Dodajte chia sjemenke, promiješajte. Stavite u hladnjak i ostavite 15-tak minuta da chia sjemenke nabubre. Povremeno promiješajte.
- Breskve ogulite i narežite na sitnije komadice. Stavite u lonac za kuhanje, dodajte med i limunov sok.
- Kuhajte na srednje jakoj vatri 15-tak minuta, mijeÅ¡ajuci, dok breskve ne omekÅ
aju. Po želji breskve možete dodatno zgnjeciti žlicom. - U smjesu dodajte svježe naribani dumbir. Kuhajte još 5 minuta na slaboj vatri, miješajuci.
- Skinite s vatre i ostavite da se ohladi 10-tak minuta.
- Smjesu prebacite u steriliziranu staklenku i zatvorite poklopcem. Prije posluživanja dobro ohladite. Držite u hladnjaku do tjedan dana.
Chia seeds require vigorous initial agitation to prevent clumping. Whisking the seeds into the soy milk immediately avoids the formation of dry pockets. Liquid absorption relies entirely on time and temperature. Placing the jar in the refrigerator for fifteen minutes allows the mucilaginous outer layer of each seed to expand fully.
Substitutions alter final viscosity significantly. Almond or oat milk introduces less protein than soy milk, resulting in a thinner gel structure that may require an extra teaspoon of seeds to compensate. Honey provides natural sweetness, but granular sweeteners must dissolve completely in the liquid base prior to seed addition to ensure uniform sweetness throughout.
Cooking the peaches draws out natural pectin, thickening the fruit compote without added commercial stabilizers. Grating the ginger finely distributes the pungent root evenly across the fruit mixture. Multiplying this batch for meal prep requires scaling liquid and seed ratios linearly in a wide-bottomed bowl for faster chilling.
