dessert Archives | Page 41 of 55

I thrive with structure. It’s comforting like a warm blanket on a chilly morning. Without it I seem to flounder. I waste hours on netflix or sleep too much. I feel listless and unproductive. Structure has taken on a different meaning lately. Instead of a 9 to 5 job providing the structure it’s become my daily yoga practice and this blog. It’s been a hard transition to be honest but it’s one that I’m trying to find comfort in. At a time when the future is uncertain, I focus on what grounds me.

We finally got just the smallest taste of fall weather down here in Houston. It was in the 60s this morning. I tried to hang on to the cooler weather as long as possible but mother nature swiftly took it away as the sun rose higher and warmed everything it touched. There’s definitely a noticeable change in the air though. It’s what I always look for to signify the real arrival of fall. The one that will soon turn the leaves into brilliant shades of orange, red, and yellow and smell of pine straw. Soon pumpkins will crop up everywhere and leaves will start to fall.

Speaking of pumpkins, here is your first taste of pumpkin goodness on the blog this year! I took an idea for a humble pumpkin muffin and elevated it with some warmly spiced sauteed apples and a seedy streusel topping. If the recipe components seem daunting, you can mix and match. As I said above I’ve been creating structure in my life through the blog and it definitely shows in the steps of this recipe. If you just want a simple muffin, leave out the sauteed apples and streusel, though I do highly recommend adding some warm spices to the muffins. These muffins are perfect for a slow and lazy morning when you have time to truly appreciate the steps and love that goes into making them.

…

Spiced Vanilla Chia Pudding with Plums & Pistachios (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Creamy chia pudding is flavored with vanilla and spices and topped with sliced plums and pistachios. Enjoy this vegan and gluten free chia pudding for breakfast or dessert!

It’s September which in my head means it’s safe to go ahead and call it fall and start doing all sorts of fall things (i.e. bring on the pumpkin!!). Too bad the weather here in Houston didn’t get the memo because it’s rather humid and hot still. I actually busted out the pumpkin at the end of August because I was testing a loaf of savory, herby bread. Since I didn’t use all of it in the bread I decided to make some really delicious pumpkin pancakes. While devouring them I pretended it was fall and there was a brisk chill in the air even though it was about 90 degrees and the sun’s rays were snaking across the floor trying to nip at my toes.

Fall has always been a really inspiring time for me. I think it’s the overall theme of change that gets my brain and body working in a way that just doesn’t happen in the summer. I feel like I get to slowly peel off the layers of what’s accumulated and start fresh. I become a blank canvas, ready for all of the new experiences and moments of learning that lie ahead. It also doesn’t hurt that fall brings with it my favorite sorts of foods, spices, and weather.

During times of change, I feel the need for a return to basics. Basics create a sort of base from which to build upon as well as providing some comfort and balance in their innate simplicity. For me a basic act can look like a walk outside, eating a warm bowl of oatmeal, or sipping my favorite cup of tea. These acts tend to be simple things in my life that keep me grounded no matter what the chaos may be around me.

This week, I decided to build upon the ever-humble chia pudding. At it’s core, it’s simply liquid and chia seeds. From there, you can add to the foundation to get nearly infinite results. This version was inspired by a bomb chia pudding I had at Toute Suite this summer. It was so luxuriously thick with just the right amount of sweetness that I dreamt about it for weeks afterwards. My version adds some warm spices to get you in the fall mood. I topped it with late summer plums and finely chopped pistachios for a winning combo.

Spiced Vanilla Chia Pudding with Plums & Pistachios

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Courtney West
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe

Description

Creamy chia pudding is flavored with vanilla and spices and topped with sliced plums and pistachios. Enjoy this vegan and gluten free chia pudding for breakfast or dessert!

Ingredients

1 can full fat coconut milk
6 tbsp chia seeds
2–3 tbsp maple syrup (sweeten it to your taste)
1 tbsp vanilla extract or the seeds of 1 vanilla bean
2 tsp fresh lemon juice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
sliced plums for serving
finely chopped pistachios for serving

Cook Mode Prevent your screen from going dark

Instructions

In a bowl or a large jar, mix together the coconut milk, maple syrup, vanilla, lemon juice, and spices. Stir in the chia seeds then place this mixture in the fridge at least 4 hours or overnight to let it thicken and gel.

When ready to eat, spoon some pudding into a bowl and top with sliced plums and finely chopped pistachios.

Makes about 4 servings of chia pudding.

Prep Time: 10 minutes
Category: breakfast