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Chia Seed Breakfast Pudding

kept bycaseyp
recipe byThe New York Times
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Ingredients: 

30 grams whole dried apricots (about 20), more as needed
1/3 cup passion-fruit juice or nectar (passion fruit-pear is fine)
50 grams sugar (3 tablespoons)
1 1/2 teaspoons lemon juice
Fine sea salt, as needed
2 cups unsweetened almond milk
1/2 cup coconut milk
85 grams chia seeds (1/2 cup)
45 grams toasted kasha (1/4 cup), optional (see note)
Roasted whole almonds, coarsely chopped, as needed
Toasted unsweetened coconut flakes, as needed
Sliced banana, as needed, optional


 

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