Inspired by the #EatCaptureShare food photography challenge this is how this recipe came about. Having recently discovered chia seeds and loving to see how they puff up.
The moment I thought of blue, my mind went straight to blueberries. But then I also recalled that when I lived in Thailand that I had encountered a beautiful tea drink that was blue. Curiously I asked what made it blue and found out it was butterfly pea flowers. Not only the beautiful colouring they also are packed with antioxidants! Lucky me I got the dried flowers recently at the weekend farmer’s market in Taipei. A total no-brainer to see how I could apply these. Plus, post-Chinese New Year and I still have some oranges left from that farm I visited but also I got some more that were gifted to us. ⠀⠀
Anyways, off to the recipe, you will need:
Butterfly Pea Blue Chia Pudding
- Chia seeds
- Almond Milk (yoghurt or any plant-based milk will work too)
- Agave syrup (optional)
- Dried coconut
- Fresh oranges
- In a glass add hot water and about 4-5 butterfly pea flowers. Allow to stew for 10-15 minutes for colour.
- Remove the flowers and add about 2-3 tablespoons of chia seeds (depending on the quantity you are making or the size of your jar)
***This is very important to add the chia seeds into the butterfly pea tea otherwise the colour won’t be as intense.
- Add your favourite plant-based milk or yoghurt, I used almond milk.
- Chill for 4 hours or leave overnight for the chia seeds to puff up proper.
- Next morning, delight in your pudding or optional you can add some fruit to sweeten it more.
- Bonus step: I added some orange slices, dried coconut and blueberries. Adding some tartiness and citrus to the sweetness of the almond milk really balances the palate for me.
Let me know if you make it and how you enjoy it in the comments below!