Darren Parker
Head Chef
Ingredients
- 1 cup non-dairy milk (almond, oat or soy)
- 1 cup coconut milk
- 6 Tbsp chia seeds
- 2 Tbsp hulled hemp seeds
- 2 tsp maple syrup (or more, to taste)
- 2 tsp ground cardamom or cinnamon
- 1 Tbsp ground linseed (flaxseed)
Optional add-in:
- 1 tsp vanilla extract
Method
1. Pour the plant milk into a cup and mix well.
2. Add chia seeds, hemp seeds, linseed, maple syrup, and cardamom (plus vanilla if using). Mix until well combined.
3. Transfer to a sealed container and refrigerate for 1–2 hours. Stir after 30 minutes if possible.
4. Serve in bowls with your choice of toppings (fresh fruit, nuts, or seeds).
Notes
- Adding ground linseed makes the pudding creamier and boosts fibre & omega-3s.
- For a thicker pudding, add 1–2 extra tablespoons of chia seeds.
Keeps well in the fridge for up to 3 days.
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
