I first fell in love with the blueberry-cardamom combination when I found Sweetly Raw’s recipe for Blueberry Cardamom Cake a few years back. Then, two weeks ago I had a punnet of blueberries in the fridge and thought the combination would be yummy as a chia seed pudding but round one of experimentation didn’t go so well, cardamom is a tricky beast.
Encouraged by some interest in the concept on Facebook, I raided the market of organic blueberries on sale on Friday, bought me a big tub of chia seeds and set out for round two for Sunday breakfast and I think I’m on to something worth sharing!
This recipe is nut-free for those people who can’t / don’t eat them. I also think it would be good with a cup of soaked cashews as per my recipe for plain chia seed pudding if you can eat them and like a thicker texture.
Ingredients (makes 4 servings)
I’m currently eating it for breakfast but also think it would work as a dessert.
Guide: raw vegan | whole food, plant based | gluten-free | sugar-free | soy-free