Chia Pudding with Apples and Rockrose Pollen

Looking for a sweet treat that’s as delicious as it is good for your health? Despite its indulgent dessert-like appearance, this recipe is packed with natural goodness. Thanks to the synergy of its ingredients—all naturally rich in quercetin—this powerhouse of benefits helps soothe seasonal sensitivities while delighting your taste buds. A fresh, crunchy, and comforting recipe to prepare the night before for a gentle start to your day!

Serves 4
Preparation 5 mins
Difficulty Easy

Ingredients

Makes 4 verrines

2 large apples (Belle de Boskoop, Chanteclerc, Jonagold, etc.)
30 g chia seeds
40 cl coconut milk
3 tablespoons honey
4 tablespoons fresh rockrose pollen

Preparation

Cut the apples into wedges and cook them in a little water.
Arrange the wedges in a thick layer in small glasses or bowls.
Mix the chia seeds with the coconut milk, then add the honey.
Pour the mixture over the apples and let it rest overnight in the refrigerator.
Right before eating the pudding, sprinkle one tablespoon of cistus pollen over each serving!

An Ideal Recipe for Seasonal Allergies

Among oilseeds, chia seeds are highly concentrated in quercetin, with a quercetin content of 18.42 mg per 100 g! This flavonoid is thought to stabilize mast cells, the membranes of cells responsible for releasing histamine. By reducing histamine production in this way, quercetin acts directly at the source of allergic reactions and their related symptoms. Apples also provide a significant amount: 4 mg per 100 g. A perfect synergy with cistus pollen!