Chia Seed Pudding
This is a fantastic "treat" that is jam packed with nutrients that can be enjoyed for breakfast, a snack or even as a dessert. It is easy to create a variety of flavours and interchange some of the ingredients to make it different each time. Using fruits that are in season, or even some frozen fruits, different spices give so many options.
This is just the base recipe but you can add whatever you like to it. The thickness will depend on the ratio of milk to chia seeds. Start with less chia seeds and then you can always add to it.
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For the chia pudding:
3 cups unsweetened almond milk ( can use cashew milk, coconut milk, milk)
1/2 to 3/4 cup chia seeds,
1-3 tablespoons of pure maple syrup or unpasturized honey, to taste
Pure maple syrup
How to Make it:
1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl.
thinner and runnier consistency = 1/2 cup chia seeds.
For a thicker chia consistency use 3/4 cup chia seeds.
2. Let sit for 5-10 minutes and then whisk again. Cover and chill in the fridge for 3 hours, or overnight.
3. It will help to stir the mixture every so often during this time, to prevent clumping but overly important.
4. Before serving stir well. If you find that it is to runny, whisk in more chia seeds and let it sit for an hour until thickened. If it's too thick, thin it with a touch of milk.
5. Portion into bowl(s) and add any of the suggested toppings or toppings to your liking. Leftovers will keep in an airtight container in the fridge for 3 to 5 days.