Rosy Peach Raspberry Chia Pudding

Rosy Peach Raspberry Chia Pudding – Rich Flavor & Luscious Texture

August brings big, juicy, sweet Bend Over peaches. You know, when peaches are so juicy that you naturally “bend over” when eating them to prevent the juice from running down your chin. Excited to have a flat of ripe bend-over peaches, Paul suggested we make them into a chia pudding. Which I did. Then, returning home from the Saturday market with a pint of ripe raspberries gave me another idea. Within the hour a richly flavored, lusciously textured Rosy Peach Raspberry Chia Pudding (recipe) came into being.

Chia seeds on our mind

Having recently read an article on the amazing health benefits of chia seeds, we both wanted to eat more chia seeds. So, it was no surprise when Paul suggested making a batch or two of gluten and dairy-free chia pudding with our peaches.

Chia seeds – modern-day superfood

♥ Prized by Aztecs and Mayans for their ability to provide sustainable energy.
♥ Chia is the Mayan word for “strength.”
♥ Quick and easy-to-use source of protein, healthy fats, dietary fiber, minerals, vitamins and antioxidants.
♥ High omega-3 content.
♥ Abundance of phytochemicals and flavonoids.
♥ Excellent source of calcium.
♥ Good source of iron.

Peel and pit a peach the easy way

Bring a two-quart pot half filled with water to a boil over high heat.
Place half a dozen large ice cubes and cold water in a small mixing bowl to create an ice bath.
When the water in the pot boils, use a slotted spoon to place the peaches in the water.
After 30 seconds, use the same slotted spoon to transfer the peaches to the ice bath to stop the cooking process.
When the peaches have cooled remove them from the ice bath.
Use a paring knife to slice through the fruit and around the pit. Peel off the peach skin. Cut the fruit off the pit and discard the pit.

Use a high-speed blender for the smoothest, most luscious texture.
Of course, the riper the fresh peaches, the better the flavor of your chia pudding.
Make a Fresh Peach Chia Pudding by substituting another ripe peach for the raspberries.
Refrigerate either Rosy Peach Raspberry Chia Pudding or Fresh Peach Chia Pudding about 30 minutes before serving so the pudding has time to chill.
These chia puddings are both gluten and dairy-free.

Makes about 3 ½ cups, 5-6 servings Printer-Friendly Recipe
Active time 10 minutes
Total time 10 minutes plus 30 minutes to chill

Ingredients

2 ripe peaches (about 12 ounces) peeled and pitted
6-7 ounces fresh or defrosted frozen raspberries
4 ½ tablespoons chia seeds
1 cup canned, unsweetened full-fat coconut milk, stirred before measuring
2 tablespoons light, local honey
1 ½ tablespoons fresh lemon juice
¾ teaspoon pure vanilla
Pinch of high-quality salt

Optional Garnish
A sprig of fresh mint and a few raspberries

Preparation

Bring a two-quart pot half filled with water to a boil over high heat. Place half a dozen large ice cubes and cold water in a small mixing bowl to create an ice bath.
When the water in the pot boils, use a slotted spoon to place the peaches in the water. After 30 seconds, use the same slotted spoon to transfer the peaches from the boiling water to the ice bath to stop the cooking process.
When the peaches have cooled, remove them from the ice bath. Use a paring knife to slice through the fruit and around the pit. Peel off the peach skin. Cut the fruit off the pit and discard the pit.
Place all of the ingredients in the blender jar beginning with the chia seeds and ending with the fruit. Blend for about 30 seconds. Then scrape down the sides of the blender jar with a narrow spatula to incorporate any wayward chia seeds. Continue blending for another 30 seconds until smooth. (Note: At least double this time will be needed with a regular blender.)
Transfer Rosy Peach Raspberry Chia Pudding into small, individual ramekins or other containers. Cover them with plastic wrap.
Refrigerate the chia pudding for about 30 minutes, and up to 3 days, before serving.
If you’d like, garnish each serving of Rosy Peach Raspberry Chia Pudding with a sprig of mint and a few fresh raspberries.

Printer-Friendly Recipe.