Refreshing and sweet with a kick of spicy fresh ginger, this Peach Ginger Chia Seed Pudding is perfect summer treat. It’s HEALTHY, refined sugar-free and very nutritious meal full of high-quality plant-based proteins and fibers, as well as healthy omega-3 and vitamins. It’s also vegan, gluten free, dairy free and sooo delicious.
July is the peak season for peaches. Peaches are just perfect summer fruit: wonderfully delicious and juicy, with the delicate sweet aroma. I love everything about peaches – color, fragrance, the taste, even a fuzzy skin texture.
Peach desserts, cakes, JAMS … omg just yummy! My fridge is full of fresh locally grown peaches, so I felt a desire to make some dessert that includes this delightful fruit.
Since last few weeks, weather here is hot and almost unbearable, I was not so eager to turn on my oven. Baked desserts are not such a great option in an apartment without air conditioning. So I started to look for an alternative. A no-bake desserts, that can cool us down, satisfy our sweet tooth and that includes my favorite peachy fruit.
I usually serve chia seed pudding for breakfast. Topped with fresh fruits, it’s perfect morning meal. But those days, chia seed pudding also showed as an ideal summer dessert. When is well cooled, chia seed pudding is quite refreshing. Like this Pineapple Coconut Chia Pudding.
Since my family doesn’t share my great love for peaches, but they looove homemade peach jam, I came up with an idea. I was about to make lovely homemade peach jam and serve it with nutritious and super healthy chia seed pudding we all love.
The dessert turned out fantastic! It was refreshing, sweet with a touch of mild spiciness. So, I made it one more time, took photos and here I am, sharing with you a recipe for this delightful refreshing Peach Ginger Chia Seed Pudding.
For making this chia seed pudding I used raw organic chia seeds which I soaked in soy milk for about 10 minutes. Soy milk gave chia pudding nice sweet, caramel flavor. I cooled the pudding well and served it with homemade peach and ginger jam.
Making homemade peach and ginger jam is an easy peasy job. It literally takes you 10 minutes, and it doesn’t overheat your kitchen either. First I peeled peaches and sliced them into small pieces, and then I cooked them in a pot with honey and freshly squeezed lemon juice. At the end of cooking, I added freshly grated ginger to the mixture. Ginger gave a refreshing, slightly spicy flavor to sweet peach jam, but also a beautiful exotic fragrance. Ginger has also supplemented the meal with its medicinal properties. Lovely!
I recommend that you dose ginger according to your taste. If you prefer a milder flavor, or if you plan to serve this peach ginger chia seed pudding to your kids, than use less ginger – just a bit, enough to add a dash of scent to sweet peach jam.
After cooking, allow jam to cool for 10 minutes, and then pour into clean jars. You can keep prepared homemade peach and ginger jam refrigerated up to two weeks and have it for breakfast, on a piece of toast, or with pancakes. You can even serve this peach and ginger jam with ice cream.
Peach ginger chia seed pudding is anything but ordinary. The sweet tasting peach and spicy aromatic ginger have paired wonderfully together. Well cooled, this peach ginger chia seed pudding is more that just a refreshing summer dessert. It is a very nutritious and healthy meal full of protein, fiber, healthy omega-3 acids and vitamins.
I hope you’ll gonna enjoy in this sweet dessert same as I did.
Peach Ginger Chia Seed Pudding
Aromatic, refreshing with sweet but slightly spicy flavor, peach ginger chia seed pudding is perfect summer breakfast or dessert. This healthy and very nutritious dessert is full of high-quality proteins and fibers, as well as healthy omega-3 acids and vitamins.
For peach ginger jam:
- 3 large peaches
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon pure maple syrup
- 1 teaspoon freshly grated ginger
To decorate (optional):
- 1 fresh peach
- 1 spoonful of yogurt Greek or plant-based
- 1 teaspoon of bee pollen
For chia pudding:
In larger cup or bowl, mix soy milk with honey or syrup until honey is completely dissolved.
Add chia seeds and stir. Leave for 1o minutes. Stir occasionally.
Transfer to a refrigerator and let it cool until serving.
For peach ginger jam:
Peel peaches and cut them into small pieces. Put in the cooking pot. Add honey and lemon juice. Bring the mixture to boil.
Reduce heat to low and cook for 10 minutes, stirring until peaches become tender. If desired, mash the peaches with the spoon.
Add freshly grated ginger in the mixture.
Remove from heat and let cool completely.
Serve well chilled. Top with yogurt, fresh peach and pollen.
As a measure, I used US cup (240ml). Keep Peach Ginger Jam in a sterilized jar and with the lid in refrigerator up to one week.
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