Tuesday, October 23, 2012

Chia Pudding

I keep on seeing chia seed pudding recipes around the internet and wanted to see what the hype was all about. I decided to make a breakfast pudding since I'm always looking for new breakfast ideas and was impressed with their health benefits. These tiny seeds pack in essential omega 3's, plant based protein, antioxidants, and fiber. I soaked the chia seeds in almond milk overnight and had it for breakfast with fruit. I have to say the texture was a little strange at first, like tapioca, but it filled me up and was kind of fun to eat! The cool thing is chia seeds don't have much of a taste, which means you can change the flavor profile according to your mood. Next time I think I'm going to put pureed berries in with the pudding. 

Basic Chia Seed Pudding Recipe:
Serves 2

1 cup almond milk
2 Tbsp Chia Seeds
Sweetener of choice (I used some maple syrup)

Combine the almond milk and chia seeds and let it sit. I kept mine in the fridge overnight, but it thickens up pretty quickly so you don't have to wait that long.

Ingredients you can add to the pudding: fruit, nuts, spices (cinnamon, cardamon, ginger), mashed fruit, pumpkin/butternut squash puree, vanilla extract, coconut flakes and cacao powder. I'm not saying you should try those all together. :P Other ways to eat chia seeds include adding them to smoothies, oatmeal, yogurt, drinks and making jam

1 comment:

  1. I think Karen would probably like for breakfast but I'd like to try it some time, too. I don't eat breakfast but I suppose I could have it as a dessert at lunch or as a light dinner.