Chia Seed Breakfast Pudding

• 130 grams whole dried apricots (about 20), more as needed
• 13 cup passion-fruit juice or nectar (passion fruit-pear is fine)
• 50 grams sugar (3 tablespoons)
• 1 1/2 teaspoons lemon juice
• Fine sea salt, as needed
• 2 cups unsweetened almond milk
• 1/2 cup coconut milk
• 85 grams chia seeds (1/2 cup)
• 45 grams toasted kasha (1/4 cup), optional (see note)
• Roasted whole almonds, coarsely chopped, as needed
• Toasted unsweetened coconut flakes, as needed
• Sliced banana, as needed, optional

1. Coarsely chop half of the dried apricots.
2. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt.
3. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
4. While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water.
5. Let soak until plump, 10 to 20 minutes.
6. Drain and reserve plumped apricots and the apricot sauce for garnish.
7. Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt.
8. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated.
9. Let rest at least 20 minutes or until pudding has a rich, creamy texture.
10. Seeds should be fully hydrated.
11. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
12. To serve, spoon pudding into bowls.
13. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.

passionfruit juice, sugar, lemon juice, salt, unsweetened almond milk, coconut milk, chia seeds, kasha, almonds, coconut flakes, banana

Taken from cooking.nytimes.com/recipes/1016254 (may not work)