Kickstart your day with this creamy, delicious, and protein-packed, overnight chia seed pudding. It makes for an ideal breakfast during these hot summer days or a great grab-and-go breakfast on the run. Or simply enjoy some to satiate those 3 pm hunger pangs!
I know I know I’m so late in posting a chia seed pudding recipe here on the blog, given that I’ve been blogging for 3 years. Well, better late than never, right! I guess chia seed pudding has been around here for over a decade, and I’m glad that I can finally share some of my favorites on this little space.
These low carb seeds don’t have much flavor on their own, they are slightly nutty and crunchy, quite similar to poppy seeds. If eaten in the dry form make sure you have sufficient water soon or else you will be stuck with gelatinous, pasty mouthfeel, which will not be pleasant at all.
- WHAT IS CHIA PUDDING?
- CHIA PUDDING INGREDIENTS
- CHIA PUDDING RATIO
- HOW TO MAKE CHIA SEED PUDDING?
- WHAT KIND OF COCONUT MILK TO USE FOR THIS PUDDING?
- TODAY I’M SHARING 3 OF MY FAVORITE AND EASY CHIA PUDDING RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE COCONUT CHIA SEED PUDDING PLUS 3 DELICIOUS VARIATIONS
- HOW TO MAKE VEGAN CHIA SEED PUDDING?
- Chia Pudding Recipe | How To Make Chia Pudding (3 Delicious Variations)
WHAT IS CHIA PUDDING?
Chia pudding is a thick and creamy pudding with a gelatinous texture, made with chia seeds and a liquid, like milk (dairy or plant-based), yogurt, fruit juice, or fruit purees.
I associate the word pudding with dessert. But this chia breakfast pudding is great to be passed off as a dessert too. There is no cooking involved, just mix and match your ingredients and flavors, let it sit in the refrigerator and voila, you have yourself a delicious no-cook pudding, that is ready, just like that!
CHIA PUDDING INGREDIENTS
To make a basic chia pudding, you will need,
- Chia seeds, but of course 😀
- Milk (Dairy or milk alternatives), yogurt, juice or fruit puree.
- Sweetener or sugar-free sweetener (optional)
- Flavor (again optional)
CHIA PUDDING RATIO
A ratio of 1: 4:: chia seeds liquid yields an ideal thick and creamy, textured pudding. For every cup of liquid, 1/4 cup chia seeds are perfect.
Plus all the fixins to top it up sit beautifully on the chia seed pudding. You can stretch it to a 1:6 ratio if you like it a little thinner. Totally up to you!
HOW TO MAKE CHIA SEED PUDDING?
So you just need the first 2 ingredients for a very basic chia pudding recipe . But the best part about making this pudding is the endless flavor pairings you can come up with. So you can never really get bored of it.
For this basic vanilla chia pudding, I’ve used chia seeds, canned unsweetened light coconut milk, maple syrup to sweeten it up and some vanilla extract to flavor up things.
All I did was mixed everything in a bowl and refrigerated it overnight. Next morning, I simply spooned some in my serving glass and topped it up with some fruits and toasted coconut flakes.
WHAT KIND OF COCONUT MILK TO USE FOR THIS PUDDING?
I prefer my chia seed pudding with regular dairy milk or coconut milk. I love the nutty flavor the coconut milk imparts, well if you know me you know being a Goan I love coconut in all forms 🙂
I’d like to talk about what kind of coconut milk to use for chia pudding. Basically, there are so many varieties of coconut milk available commercially. There is full-fat canned coconut milk, then there is the light version with some of the fat content removed, and then there is the kind that is sold in the dairy alternative aisle of your grocery store, the ones that come next to the other nut milk.
I’ve tried chia pudding with these three versions of coconut milk. They all work well for chia pudding.
Of the three versions that I have tried, full-fat canned coconut milk is my least favorite, as I find the pudding becomes too thick and heavy. No doubt, it gives the best coconut flavor, but I avoid it. I like to use this kind of coconut milk in my curries. If you like to use full-fat coconut milk, feel free to use it. I’d suggest reducing the chia seeds to 3 or even 2 tbsp for every cup of coconut milk or simply add some coconut water to make it a little thinner or adjust it to your liking after the pudding has set, no biggie! Another alternative is to use half full-fat coconut milk and half of another nut milk.
The next that I tried was the dairy alternative, unsweetened coconut milk sold in the 1-quart tetra pack. The pudding was nice and light, but it seriously lacked that coconut flavor, plus it was not as creamy. The coconut milk itself is so light and pretty watery. 1 cup of this coconut milk contains about 50 calories. So if you are watching your calories, I’ll suggest to go in for this particular kind, if you really want that coconut flavor, add some coconut extract, or simply add fruit purees for a different flavor.
The one that works for me and the kind I like to use for my chia pudding is the unsweetened, canned light coconut milk. It is creamier, has a wonderful coconut taste and the pudding is just perfect. 1/3 cup of unsweetened light coconut milk has about 45 calories.
This overnight chia pudding is very versatile. You may use almond milk, cashew milk, oat milk, soy milk etc to make a vegan chia pudding. If you are watching your sugar intake, you can make a sugar-free chia pudding using stevia natural sweetener.
You can present it as a layered chia pudding or serve it as a chia bowl. Get creative and customize it as per your needs. That is the best part about making anything at home, isn’t it?
TODAY I’M SHARING 3 OF MY FAVORITE AND EASY CHIA PUDDING RECIPES
- Mango Chia Pudding
- Chocolate Chia Pudding
- Strawberry Chia Pudding
There is no right or wrong way in making a healthy chia seed pudding . You can choose to top the chia pudding with your favorite fruits, nuts etc or you can puree the fruits with the milk and mix in the chia seeds.
You can also try blending chia seeds along with the rest of the ingredients and refrigerate if you are not a fan of the gelatinous texture of the seeds.
I love the texture of the chia seeds once they have gelled up. They remind me a lot of the sweet basil seeds or sabja as it is known in Hindi. In India, sweet basil seeds are used to make falooda, a very refreshing and delicious Indian summer drink. You can check these two posts, rose falooda and mango falooda that I’ve shared earlier.
STEP BY STEP INSTRUCTIONS TO MAKE COCONUT CHIA SEED PUDDING PLUS 3 DELICIOUS VARIATIONS
BASIC CHIA SEED PUDDING
1.In a sufficiently big bowl, add milk, chia seeds, maple syrup and vanilla extract.
2.Mix it well. Cover and refrigerate overnight or 4-6 hours.
3.By morning, the seeds will swell, and create a nice, creamy, pudding. Enjoy coconut milk chia pudding as such or top with desired fruits, nut, fruit puree, spices, etc. You could also serve it as a coconut chia bowl and top it whatever you like.
FOR MANGO CHIA SEED PUDDING
1.In a medium-sized bowl, add milk, mango pulp, maple syrup, and vanilla extract {If you are using mango pieces, blend it with milk. Measure it out, it should be about 1/2 cup, if not adjust it with more milk}. Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
3.Transfer to serving bowl or glass, top with more mango pulp and mango pieces.
FOR CHOCOLATE CHIA SEED PUDDING
1.In a medium-sized bowl, add cocoa powder and maple syrup. Mix it well.
2.Then add milk and vanilla extract. Mix well.
3.Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
4.Transfer to serving bowls, garnish with blueberries and chocolate gratings.
FOR STRAWBERRY CHIA SEED PUDDING
1.Blend the milk with strawberries. Measure it out, it should be about 1/2 cup, if not adjust it with more milk.
2.Transfer to a bowl. Add maple syrup and vanilla or strawberry extract, and chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
3.Transfer to serving bowls, garnish with chopped strawberries.
NOTES
1.For a single serving chia pudding, halve the recipe of the basic chia seed pudding.
2.If you feel the pudding is too thick, stir in 1 to 2 tbsp of milk or water to adjust the consistency.
3.Soaked chia seeds can be refrigerated for up to 4 to 5 days.
HOW TO MAKE VEGAN CHIA SEED PUDDING?
Chia Pudding Recipe | How To Make Chia Pudding (3 Delicious Variations)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Basic Chia Seed Pudding
- 1 cup canned unsweetened light coconut milk / your choice of plant-based milk or cow’s milk
- 1/4 cup chia seeds
- 1 to 2 tbsp maple syrup or sweetener of choice, as required
- 1/2 tsp vanilla extract, optional
- Mixed berries and toasted coconut flakes, for garnishing
Mango Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup mango pulp or mango pieces + few tbsp more for topping the pudding
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract
- few mango pieces, for garnishing
Chocolate Chia Seed Pudding
- 1/2 cup milk of choice
- 2 tsp cocoa powder
- 2 tbsp chia seeds
- 1 tbsp maple syrup or sweetener of choice, adjust as per desired sweetness
- 1/4 tsp vanilla extract
- blueberries and chocolate shavings, for garnishing
Strawberry Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup chopped strawberries
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract or strawberry extract
- few chopped strawberries, for garnishing
Instructions
Basic Chia Seed Pudding
- In a sufficiently big bowl, add milk, chia seeds, maple syrup and vanilla extract.
- Mix it well. Cover and refrigerate overnight or 4-6 hours.
- By morning, the seeds will swell, and create a nice, creamy, pudding. Enjoy coconut milk chia pudding as such or top with desired fruits, nut, fruit puree, spices, etc. You could also serve it as a coconut chia bowl and top it whatever you like.
For Mango Chia Seed Pudding
- In a medium-sized bowl, add milk, mango pulp, maple syrup, and vanilla extract {If you are using mango pieces, blend it with milk. Measure it out, it should be about 1/2 cup, if not adjust it with more milk}. Add chia seeds, mix it well.
- Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowl or glass, top with more mango pulp and mango pieces.
For Chocolate Chia Seed Pudding
- In a medium-sized bowl, add cocoa powder and maple syrup. Mix it well.
- Then add milk and vanilla extract. Mix well.
- Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours. Transfer to serving bowls, garnish with blueberries and chocolate gratings.
For Strawberry Chia Seed Pudding
- Blend the milk with strawberries. Measure it out, it should be about 1/2 cup, if not adjust it with more milk.
- Transfer to a bowl. Add maple syrup and vanilla or strawberry extract, and chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowls, garnish with chopped strawberries.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
I hope you enjoyed this easy chia pudding, see you soon with a new post!
Regards,
Freda
Chia Pudding Recipe | How To Make Chia Pudding (3 Delicious Variations)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Basic Chia Seed Pudding
- 1 cup canned unsweetened light coconut milk / your choice of plant-based milk or cow’s milk
- 1/4 cup chia seeds
- 1 to 2 tbsp maple syrup or sweetener of choice, as required
- 1/2 tsp vanilla extract, optional
- Mixed berries and toasted coconut flakes, for garnishing
Mango Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup mango pulp or mango pieces + few tbsp more for topping the pudding
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract
- few mango pieces, for garnishing
Chocolate Chia Seed Pudding
- 1/2 cup milk of choice
- 2 tsp cocoa powder
- 2 tbsp chia seeds
- 1 tbsp maple syrup or sweetener of choice, adjust as per desired sweetness
- 1/4 tsp vanilla extract
- blueberries and chocolate shavings, for garnishing
Strawberry Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup chopped strawberries
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract or strawberry extract
- few chopped strawberries, for garnishing
Instructions
Basic Chia Seed Pudding
- In a sufficiently big bowl, add milk, chia seeds, maple syrup and vanilla extract.
- Mix it well. Cover and refrigerate overnight or 4-6 hours.
- By morning, the seeds will swell, and create a nice, creamy, pudding. Enjoy coconut milk chia pudding as such or top with desired fruits, nut, fruit puree, spices, etc. You could also serve it as a coconut chia bowl and top it whatever you like.
For Mango Chia Seed Pudding
- In a medium-sized bowl, add milk, mango pulp, maple syrup, and vanilla extract {If you are using mango pieces, blend it with milk. Measure it out, it should be about 1/2 cup, if not adjust it with more milk}. Add chia seeds, mix it well.
- Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowl or glass, top with more mango pulp and mango pieces.
For Chocolate Chia Seed Pudding
- In a medium-sized bowl, add cocoa powder and maple syrup. Mix it well.
- Then add milk and vanilla extract. Mix well.
- Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours. Transfer to serving bowls, garnish with blueberries and chocolate gratings.
For Strawberry Chia Seed Pudding
- Blend the milk with strawberries. Measure it out, it should be about 1/2 cup, if not adjust it with more milk.
- Transfer to a bowl. Add maple syrup and vanilla or strawberry extract, and chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowls, garnish with chopped strawberries.
Notes
This Asian Orange Chicken inspired by Panda Express is so quick, easy and delicious! Skip take-out and make it at home, all you need is 30 minutes, from start to finish!
Hi Guys! I hope you had a great weekend! It’s back to school week here. Even though my son, Ethan is just going to be in Pre-K 4, that still means I’m going to have a set routine in the morning. So my break is practically over and I’m ready to get back to the grind. It also helps me in being more regular with blogging.
Chinese inspired dishes are amongst those that get me drooling just by looking at the food. There is something so appetizing about that glossy sheen of sauces coating the protein. Don’t ya agree?
When it comes to Indian Chinese dishes, some of my favorite chicken dishes are chilli chicken, szechuan chicken, sweet and sour chicken, dragon chicken, kung pao chicken to name a few. Amongst the American Chinese dishes, I love them all, be it General Tso Chicken, sesame chicken, Hunan chicken, teriyaki chicken, or cashew chicken, and this oriental orange chicken .
I prepared and photographed this orange chicken couple of days ago. If you are looking for some quick chicken dinner recipes that are easy, kid-friendly and yet packed with all that yum, then you should definitely include this healthier, sauteed orange chicken in your recipe repertoire.
Basically, you can make orange chicken with orange marmalade as well but today’s version is made with the oriental flavors of soy sauce, ginger, and garlic. Today’s post is all about the Chinese version . If you have feasted on Panda express orange chicken, you already know how delicious this stuff is! And you can easily make it at home with simple ingredients.
In case you haven’t tasted it yet and are wondering what does orange chicken taste like, you have to try it sooner, you will surely love it. Orange chicken is generally on the sweeter side, with a very prominent flavor of orange and other delicious umami flavors. It is mildly spiced, and the addition of orange zest further heightens that orange flavor.
If sweet food is not your thing, you cake make a spicy orange chicken at home instead. Increase the chilli flakes in this recipe, and also add a couple of broken dried red chillies or add some hot sauce like sriracha to the sauce mix. It’s that simple! It’s the best part about this DIY orange chicken, customize it to suit your needs 🙂
- WHAT IS ORANGE CHICKEN?
- HOW TO MAKE ORANGE CHICKEN?
- ORANGE CHICKEN SAUCE | HOW TO MAKE ORANGE CHICKEN SAUCE FROM SCRATCH?
- SIDE DISHES FOR ORANGE CHICKEN
- YOU MAY ALSO LIKE THESE INDO CHINESE INSPIRED RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE ASIAN ORANGE CHICKEN
- HOW TO MAKE ORANGE CHICKEN?
- Orange Chicken Recipe | How To Make Orange Chicken
WHAT IS ORANGE CHICKEN?
Orange chicken is one of the most popular North American Chinese dishes. It consists of chunks of chicken coated with a batter, deep-fried, and dunked in a sweet and sticky orange flavored sauce.
HOW TO MAKE ORANGE CHICKEN?
To make orange chicken , you will need to coat the chopped chicken pieces with some cornstarch, refined flour, oil, vinegar, egg, salt, and pepper. I skip the flour and use rice flour instead, as I always have it in my pantry, and I love to use it for these dishes in the coating. It makes for a crispier end result.
I marinate the chicken with a little oil, vinegar, salt, and pepper for about 10 minutes. The vinegar tenderizes the chicken, so the fried chicken is really moist and succulent and not dry and rubbery.
Now there are 3 ways in which you can go about cooking these battered chicken pieces-
- Deep-fried , as it is conventionally done.
- Baked , a much healthier option. No stress of deep frying plus no wastage of all that oil. I’ve baked battered chicken in a similar South Indian based stir-fry, chicken 65 . Please have a look at that post for the procedure. The results are just as good as the deep-fried ones. The safe temperature for chicken is 165 degrees F, and it will take around 18-20 minutes. That is the only downside of baking as it takes longer. If you have time to spare, it’s worth it. You could also try baking in the air-fryer.
- Sauteed – You can shallow fry the chicken in a skillet like I’ve done today, which is quicker than baking. If you are not a fan of all that batter, then skip the cornstarch, flour, egg. Simply marinate the chicken with a little vinegar, oil, salt, and pepper. Cook the chicken and add it to the orange sauce. This skillet orange chicken is quick and has no compromise in taste.
ORANGE CHICKEN SAUCE | HOW TO MAKE ORANGE CHICKEN SAUCE FROM SCRATCH?
Once your chicken is all fried and ready, what remains is for it to be dunked in that sweet, orange sauce which will thicken on further cooking and form a nice, glossy, orange glaze on the chicken pieces. Hmmm!
For the Asian orange sauce , combine orange juice, orange zest, soy sauce, brown sugar, rice wine vinegar in a bowl. You could also include the minced ginger and garlic in the bowl. But I like to saute the ginger and garlic in the oil. A little cornstarch slurry is added to thicken the sauce, the fried chicken pieces are added and the dish is finished off with a drizzle of sesame oil and scallion greens along with some toasted sesame seeds if desired.
That is all that is required to make orange chicken sauce . To increase the chicken flavor, you could use a small bouillon cube or some chicken stock mixed with the cornflour. If you like more sauce, add more chicken stock or water.
And if you are not up to making your own homemade orange sauce, then make orange chicken using panda express sauce. The ready to use sauce bottle is easily available in most stores. Add it to the cooked chicken in the skillet, and warm until the sauce is heated through. Sprinkle some scallion greens for a fresh element.
You can easily make this orange sauce while the chicken is marinating. The whole dish comes under 30 minutes making this a quick orange chicken recipe . Have some rice going on alongside, and you have a delicious meal ready, that’s better than take-out.
SIDE DISHES FOR ORANGE CHICKEN
Besides rice, orange chicken pairs well with just about anything, be it quinoa, fried rice , noodles, lo mein or steamed veggies like broccoli, carrots, snap peas etc. Today I paired it with steamed white rice. You could also briefly stir fry the veggies to make a veggie and orange chicken stir-fry.
- Sweet and Sour Chicken
- Schezwan Potatoes
- Schezwan Noodles
- Chilli Garlic Noodles
STEP BY STEP INSTRUCTIONS TO MAKE ASIAN ORANGE CHICKEN
1.Transfer chicken pieces to a medium-sized bowl. Add oil, vinegar, salt, and pepper. Mix well. Cover and set aside for 10 minutes. I’ve used chicken tenderloins, but you could also chicken breasts or chicken thighs for this recipe.
2.Meanwhile, make the orange sauce. In a bowl, add orange juice, orange zest, light soy sauce, brown sugar, and rice wine vinegar. Mix well. Taste and adjust seasoning, add salt if necessary, more soy sauce, brown sugar or rice wine vinegar if required.
3.After the chicken has marinated, add an egg, cornstarch/cornflour and rice flour/all purpose flour. Mix well.
4.Heat oil in a skillet over medium-high heat. Fry the chicken in batches, about 2 minutes each side, or until golden brown and cooked through. Transfer to a plate lined with absorbent paper.
5.Heat a tablespoon of oil over medium heat in a wok or in the same skillet. Add minced ginger, garlic, and red chilli flakes. Sauté just until the ginger and garlic are aromatic. Do not brown it.
6.Immediately add the sauce, mix everything. Cook until it begins to bubble.
7.Add the cornstarch slurry, mixing simultaneously to avoid any lumps from forming.
8.Once the sauce begins to look glossy, add the fried chicken pieces, stir well to coat all the chicken pieces with the orange sauce. Stir-fry until the sauce has further thickened and adhered to the chicken pieces well.
9.Finish off with a drizzle of sesame oil, chopped scallion greens, and some toasted sesame seeds. Enjoy!
NOTE
1.You may add the ginger, garlic, and red chilli flakes if using along with the other sauce ingredients. Then mix and transfer to a pan, cook until the sauce begins to bubble about 3 minutes. Then add the cornstarch slurry, once it thickens add the fried chicken pieces.
HOW TO MAKE ORANGE CHICKEN?
Orange Chicken Recipe | How To Make Orange Chicken
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 lbs chicken tenders / breasts / skinless thighs, cut into 1 inch cubes
For the orange chicken batter
- 1 tsp salt or to taste
- Pinch of black or white pepper powder
- 1/4 cup cornstarch
- 2 tbsp rice flour/all purpose flour
- 1/2 tbsp oil
- 1 tsp white vinegar
- 1 egg
For the orange sauce
- 1/2 cup orange juice
- 2 to 3 tbsp packed brown sugar or white sugar/honey
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- zest of an orange, about 1 tsp
Other ingredients
- 1 tbsp oil
- 1/4 tsp chilli flakes
- 1/2 tbsp minced ginger
- 1 tbsp minced garlic
- 1/2 tsp sesame oil
- 2 tsp cornstarch mixed with 1/8 cup water/chicken stock
For garnishing
- Scallions greens, as required
- Toasted sesame seeds, as required
Instructions
- Transfer chicken pieces to a medium-sized bowl. Add oil, vinegar, salt, and pepper. Mix well. Cover and set aside for 10 minutes. I’ve used chicken tenderloins, but you could also chicken breasts or chicken thighs for this recipe.
- Meanwhile, make the orange sauce. In a bowl, add orange juice, orange zest, light soy sauce, brown sugar, and rice wine vinegar. Mix well. Taste and adjust seasoning, add salt if necessary, more soy sauce, brown sugar or rice wine vinegar if required.
- After the chicken has marinated, add an egg, cornstarch/cornflour and rice flour/all purpose flour. Mix well.
- Heat oil in a skillet over medium-high heat. Fry the chicken in batches, about 2 minutes each side, or until golden brown and cooked through. Transfer to a plate lined with absorbent paper.
- Heat a tablespoon of oil over medium heat in a wok or in the same skillet. Add minced ginger, garlic, and red chilli flakes. Sauté just until the ginger and garlic are aromatic. Do not brown it.
- Immediately add the sauce, mix everything. Cook until it begins to bubble.
- Add the cornstarch slurry, mixing simultaneously to avoid any lumps from forming.
- Once the sauce begins to look glossy, add the fried chicken pieces, stir well to coat all the chicken pieces with the orange sauce. Stir-fry until the sauce has further thickened and adhered to the chicken pieces well.
- Finish off with a drizzle of sesame oil, chopped scallion greens, and some toasted sesame seeds. Enjoy!
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
