Vanilla Bean Chia Porridge with Sauteed Caramel Pears

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See original recipe at: gourmandeinthekitchen.com

kept byClawdia
recipe bygourmandeinthekitchen.com

Notes:

serves 2

Categories:
- Breakfast
- Caramel
- Chia
- Cinnamon
- Coconut Milk
- non-dairy milk
- pear
- Porridge
- Vanilla
- vanilla bean

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Ingredients:

For the Chia Porridge:
1 can/14oz/400ml of coconut milk (either regular or light ) or use your favorite nut milk
Pinch of sea salt
1/4 cup/48g chia seeds (I like to use white for a prettier pudding)
1 vanilla bean, split in half and seeds scraped

For the Sautéed Pears:
1 large or two small pears, cored and thinly sliced
1 Tablespoon/14g margarine or coconut oil
1 Tablespoon/15ml coconut nectar
Pinch of sea salt
Pinch of ground cinnamon

Start the night before. Stir together the coconut milk, salt, chia seeds and vanilla bean seeds in a jar or sealed container. Refrigerate overnight to plump. Stir to incorporate the seeds if they have settled the following morning.
The next morning make the sautéed pears.
In a medium skillet, over medium heat, melt the margarine or coconut oil.
Add the coconut nectar and stir until the mixture begins to bubble. Reduce to a simmer and add the pears. Cook stirring occasionally, until the mixture turns syrupy and a deep golden color and the pears are tender (about 3 to 5 minutes.)
In the meantime gently reheat the chia porridge in a small saucepan or in the microwave until warm but not boiling.
Remove the pears from heat and add a pinch of salt.
Spoon the warmed porridge into cups and top with the pears and caramel syrup; sprinkle with ground cinnamon if desired and serve immediately.

See original recipe at gourmandeinthekitchen.com