Almond and chia seed pudding with diced apple
- Place the almonds in a bowl containing 1 litre of water, then leave to soak for at least 12 hours. Drain the almonds, then place in the blender jug along with 1 litre of fresh water. Process the almonds for 20 seconds/speed setting 5–8, increasing the processing speed incrementally. Tip the chopped almonds into a fine sieve or muslin cloth and drain, catching the almond milk in a bowl. Store in a cool place until needed.
- Cut the vanilla pod in half lengthways and scoop out the pulp. Place the vanilla pulp, chia seeds, 200 ml of almond milk and the almond butter in a bowl, mix well, then place in the refrigerator for at least 1 hour or, ideally, overnight. Reduce or increase the amount of liquid used, depending on whether you prefer a firmer or softer pudding.
- Wash, core and dice the apples. Toast the almonds in a fat-free frying pan until golden brown. Sprinkle the diced apple and almonds over the pudding, and serve.
Vanilla boosts the production of the ‘happy hormone’ serotonin and relieves stress.
Bon appétit with Monsieur Cuisine