Ingredients1) Chia seeds
Method1. Soak 2 tbsp of seeds in 1 cup coconut milk (alternatively
you may use almond or soy or regular milk) for 20 minutes
2. Cut the pumpkin into pieces and roast them until the raw smell goes away and has
a subtle smokiness
3. Blend the roasted pumpkin along with a ripe banana and make a thick puree
4. Add 1 tbsp or more per the taste of honey to the pumpkin-banana puree and mix
5. Add a pinch of cinnamon powder to the chia-coconut milk and mix
6. Take a serving glass or bowl and layer it with the first pumpkin puree and then
spoon in the chia-coconut milk over this. Layer it again
7. Before serving to top the pudding with nuts, dry fruits, I had some dehydrated
assorted fruit pieces so used them.
