Pumpkin spice belongs to the holidays, but I thought it would be nice to enjoy these spices in another form – as breakfast!
4 dried apricots (unsulfured – dark) (+ 2 optional as topping): all soaked
1 cup water
¼ cup cashew nuts, preferably soaked a couple of hours
2 tablespoons chia seeds
¼ – ½ teaspoon pumpkin spice mix (or ground nutmeg, cinnamon, cloves and ginger)
1-2 pinches cinnamon
Optional: ¼ teaspoon Garam Masala for a little spice
1. Soak apricots in water (1 cup) for a couple of hours or overnight. Drain and keep soak water.
2. Blend 4 apricots with soak water, cashews, chia seeds, pumpkin spice, and cinnamon until very smooth. Add more water if you want the pudding thinner. Taste and adjust.
3. Serve with the extra 2 apricots, sliced, as toppingTip
If you want to serve this pudding as dessert and want it a bit sweeter, then add all the 6 apricots when blending. If you eat the pudding for breakfast and need a little warmth – sprinkle Garam Masala over it.
Enjoy the flavors!