Almond-Horchata-Chia Pudding with Dark Fruits

Enjoy the comforting pleasure of this riff on both rice pudding and Mexican horchata without a grain of rice to be found. This protein-boosted dessert is the perfect ending to a pleasantly light meal. Seville marmalade is for fans of sweet-and-sour tingling taste buds.

2 pkgs (100 g each; 200 g total) ground almonds (also known as almond flour)

½ cup (125 mL) granulated sugar

1 cinnamon stick

3 cups (750 mL) boiling water

Cheesecloth

½ cup (125 mL) chia seeds

2 cups (500 mL) fresh dark-coloured fruits such as blackberries, blueberries and figs

2 tbsp (30 mL) orange marmalade made with Seville oranges (optional)

1 Preheat oven to 375°F (190°C).

2 Spread ground almonds out on a baking sheet. Lightly toast in preheated oven, about 5 minutes. When cool enough to handle, place in a heatproof bowl along with sugar and cinnamon stick. Top with boiling water. Stir. Loosely cover. Let stand, allowing flavours to infuse for 4 to 5 hours.

3 Line a sieve with several layers of cheesecloth. Finely strain almond mixture into a medium-size bowl. Stir in chia seeds. Let stand until chia seeds soften and pudding becomes thick, about 1 hour. If making ahead, cover and refrigerate for up to 2 days.

4 When ready to serve, divide between small dessert bowls. Top with fresh fruit and marmalade.

Makes 8 servings