FIG & ORANGE CHIA PUDDINGS

PREP TIME 20 MINUTES (+ STANDING & REFRIGERATION) SERVES 4

Figs and chia seeds are sources of dietary fibre and protein, which make you feel full. They, along with almonds, are all non-dairy sources of calcium.

5 dried turkish figs (80g)

1 cup (250ml) water

2 cups (500ml) almond milk

½ teaspoon vanilla bean powder

(see tips on page 71)

1 tablespoon pure maple syrup 1 teaspoon finely grated orange zest ½ cup (80g) white chia seeds

1 cup (280g) coconut yoghurt

(see recipe left)

150g blueberries

150g blackberries

2 small fresh figs (100g), cut into wedges ½ cup (75g) cherries

or red seedless grapes extra orange rind strips and extra chia

seeds, to serve

¼ cup edible flowers, to serve

1 Place dried figs in a small bowl with the water; stand for at least 2 hours. Drain figs; discard liquid.

2 Blend the drained figs in a high-powered blender with almond milk, vanilla powder, syrup and zest until smooth. Transfer mixture to a bowl; whisk in seeds until combined. 3 Pour mixture into 4 x ¾-cup (180ml) glasses, bowls or dishes. Cover; refrigerate for at least 2 hours. 4 Blend yoghurt and half of the blueberries until smooth; spoon evenly among glasses.

5 Serve puddings topped with blackberries, remaining blueberries, fresh figs and cherries. Sprinkle with extra orange rind, extra chia seeds and edible flowers.