Inspired by horchata de chufa, this nutritious, naturally sweet pudding is great for breakfast or dessert. Chia seeds are lauded by many for their high fiber and omega-3 content, and tigernuts are a tasty treasure packed with vitamin E and resistant starch.

Soak in water for at least 8 hours:

• 1/2 cup tigernuts

Drain tigernuts and place in a blender with:

• 1 1/2 cups water

Blend until tigernuts are pulverized, then strain through a fine-mesh sieve. Press with the back of a spoon to extract as much milk as you can. Pour 1 cup of this milk into a jar with:

• 3 tablespoons chia seeds

Stir well, then wait 20 minutes and stir again. If desired, cover and let sit for 8 hours or more to neutralize phytic acid. Optional: before serving, add a spoonful of macadamia nut oil or a sprinkling of cinnamon. Top with fresh fruit. Serves 1–2.

Conversions: 1/2 cup tigernuts = 85 grams. 1 1/2 cups water = 350 ml. 1 cup tigernut milk = 240 ml. 3 tablespoons chia seeds = 40 grams.

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