After how adorable and delicious the rose pistachio chia pudding turned out I wanted to give another flower combo a go. I decided that lavender might have the right herbal flowery aroma to pair with toasted almonds so I will need the following:
1 tsp lavender syrup (more if you like sweet things)
1 tbsp chia seeds
1/2 cup unsweetened vanilla almond milk
10 or so roasted almonds
2 generous pinches of food grade lavender flowers
I combined the seeds, syrup and almond milk and set it aside for about half an hour.
While the chia were absorbing the liquid, I put some roasted almonds in a paper bag and bashed them with my favorite rolling pin. It was very cathartic.
I mixed them into the pudding with the lavender flowers, saving some of each for a garnish. This is a refreshing snack that I feel like I should be enjoying with a cup of Earl Grey tea.
Some of you might be asking yourselves what sort of syrup I use for my lavender and rose flavoring. Monin makes vegan syrup in organic and conventional varieties as well as sugar free syrups. I’m a big fan of their line.
This is Christie, signing off!
Thanks for the link to the syrups! Another beautiful chia pudding!
Thanks for the inspiration. If I wasn’t so lazy, I would have a better answer to your amazing baked goods. 😉
Holy crap, I think I’m in love! I made a maple lavender ice cream once and it was to die for! I need that syrup!
It’s great as a sweetener for tea or sparkling water… just for that little taste of lavender or rose. I hope you like it as much as I do!