Chef Mee McCormick made Pinewood Farms Berry Compote and Chia Pudding. (see recipe below) Pinewood Kitchen and Mercantile is located at 4951 TN-48, Nunnelly, TN 37137. For more information, visit www.pinewoodkitchenandmercantile.com or call (931) 729-4562. Follow Chef Mee McCormick and Pinewood on Instagram @meeemccormick and @pinewoodkitchenandmercantile and on Facebook www.facebook.com/pinewoodstore/ .
· 1 1/2 cup Dairy Free Milk (use creamier milks for creamier, thicker pudding, such as full fat coconut and cashew)
· 1/2 cup Chia Seeds
· 1-2 Tbsp maple syrup or honey – for low glycemic use stevia
· 1 tsp vanilla extract
1. To a mixing bowl add dairy free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.
2. Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.
3. Enjoy as is, or layer with compote or fresh fruit! Will keep covered in the refrigerator up to 5 days.
· 3 cups fresh or frozen fruit (I used 1/2 strawberries, 1/2 wild blueberries)
· 3 Tbsp orange juice
· 1/4 tsp ground cinnamon
· 1/4 tsp fresh or ground ginger
· 1 tsp coconut sugar
1. Place fruit and juice in a small saucepan and bring to medium heat.
2. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.
3. Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine.
4. Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge and reheat to serve