As a huge fan of chia puddings and colors I had to come up with a pink version. This one is less sweet that the other recipes I have posted so far, but you can easily add in honey or maple syrup if you prefer them sweeter.
One of my absolute favorite things at the moment are chia seed puddings. I have had a crush on the saffron version for a few weeks now, and vanilla is always a favorite that can be combined with so many fruits and berries and nuts and all – so it never gets boring!
Last week I looked through my older recipes and thought I should give the blueberry chia seed pudding another go. I did, and it turned out great! Read on to see how to make it!
Chia puddings has kind of become a trend lately and recipes keep popping up everywhere for vanilla chia pudding and chocolate chia pudding. Both are awesome I make them regularly, but I felt it was time for something new. I had a new friend over for lunch last week and inspired by her warm and sunny personality I came up with this saffron pudding with a hint of cardamon. She loved it! Here’s to new friends! To the warm and sunny people in our lives!
I have posted recipes for chia puddings, and even my favorite chocolate chia pudding, but I decided it was time for an upgrade. This upgrade I have my son to thank for. It was his idea, and it turned out so great that this is the version I make regularly now. If you can handle lactose – try it!
This year I have decided to re-do some of my older recipes on the blog and try to find new ingredients and new ways of baking. One of the things I have considered a lot is the fact that not everyone has the possibilities to grind the ingredients like I do in most of my recipes. Here is a simpler recipe for grain free sweet potato scones that needs no grinder. A hand held blender is nice – but not necessary, and everything else is pretty basic. Give it a go!