It’s my favorite Summer Fest week: peaches. I find myself stocking up on this sweet fruit and just eating it straight off the pit every morning for breakfast. Because peaches are so fresh and so juicy at the market right now, I decided not to cook them but to simply slice them up over another recipe I wanted to try: Chia Seed Pudding.
Navitas Naturals had sent me a bag of the trendy superfood, and I picked up some almond milk to use for my pudding base. The chia seeds soak up the almond milk and become engorged, developing a tapioca-like consistency.
In a Mason jar, I combined 2 tablespoons chia seeds with 2/3 cup almond milk, a sprinkle of cinnamon and a touch of agave nectar. You could also use honey or maple syrup to sweeten the pudding, but I didn’t want to overshadow the sweetness of my peach topping.
Shake the mixture and then let it sit for a few hours, or even overnight, and you’ll see the consistency start to develop into a pudding-like texture.
Beautiful, juicy peaches are so inexpensive when they are in season: only 90 cents for three!
I topped the finished pudding with freshly sliced peaches and dug in to a delicious (and nutrient-filled) dessert.
More Peach Recipes from Family & Friends:
Jeanette’s Healthy Living: Peach Kiwi Salsa
Chez Us: Upside Down Peach Bourbon Cake
The Heritage Cook: Grilled Peaches with Mascarpone Filling
Virtually Homemade: Peach Cobbler Muffins
Made By Michelle: Mint Peach Popsicles
Taste With The Eyes: The BLP Sandwich (Bacon, Lettuce and Peach)
Napa Farmhouse 1885: Healthy Peach Crisp Smoothie
Red or Green: Spiced Peach Daiquiri
Feed Me Phoebe: Peach Lassi
Domesticate Me: Grilled Halibut Tacos with Peach Salsa
Weelicious: Kenya’s Peach Cake
Blue Apron Blog: Seared Trout with Peach and Arugula Salad
The Sensitive Epicure: Grilled Peaches with Greek Yogurt, Honey, Lime Zest and Vanilla
Daily*Dishin: Blackberry Cheesecake with Fresh Peach Topping
FN Dish: 5 Unsung Sides of the Summer Peach