Chia Blossom Pudding

Summary

Ingredients

• 1 ½ tablespoon chia seeds
• 140 ml coconut milk
• 1 teaspoon, heaped xylitol (sugar substitute)
• some flowers (mallow flowers with calyx)
• some flowers (ground elder)
• some petals (marigold petals without calyx)

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Instructions

1. Mix the chia seeds with the coconut milk and the xucker and let stand for about half an hour. Stir again and again.
2. In the meantime, cut the flowers into small pieces and stir them into the chia pudding. Other edible flowers can of course also be used.
3. Tip: Prepare the evening before and place in the refrigerator overnight, refine with fruit if necessary.