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Easy Vanilla Chia Pudding: Gluten Free, Refined Sugar Free, Vegan

2:46 PM



By now you've at least tried chia seeds, right? Even though they look like frog's eggs? We jumped on the chia bandwagon a few years ago when looking for an egg substitute—at the time the talk of the town was flax seeds, but I'm allergic so we needed a different-but-still-healthy option. Chia works perfectly and we call for it often (like in these banana muffins, oatmeal raisin cookies, cinnamon currant bagels and apple cider pancakes). 1 tbsp. ground, or not ground if you don't mind the crunch, soaked for a minute in 3 tbsp. warm water, has a binding property that acts much like eggs. Plus they're such a good source of omega-3 and fiber! Anyway, we'll do an in-depth post on them soon; for now, if you want to read more, check out this article on ABC News. And please keep in mind, they are a really good source of fiber... so you might not want to gobble all of this yumminess down in one sitting, if you catch my drift. 



When I came across this article on A Beautiful Mess for easy chia seed pudding my interest sparked—I've been buying similar stuff from the store but it's a bit pricey, and I had tried to "wing it" it at home but it turned out runny. This one is the perfect consistency and the perfect amount of sweet-but-chia-nutty flavor. 



Prep Time: 2 minutes
Rest Time: 1 hour
yields 2 servings

Ingredients: 
4 tbsp. chia seeds
1 cup dairy-free milk (we used unsweetened coconut)
1/4 tsp. pure vanilla extract
1/8 tsp. salt
agave, to taste (we used 1 1/2 tbsp; honey works too if it doesn't have to be vegan)

1. Combine
You can mix this little treat directly in the container you'd like to keep it in (so we recommend something with a lid!). Whisk together your chia seeds, coconut, vanilla and salt. 

2. Refrigerate + Stir
Pop your container in the fridge, remembering to whisk it every 20-ish minutes so that it doesn't clump. You'll see the consistency transform from soupy to slightly gelatinous. 

3. Add Sweetness + Eat
Add your sweetening agent—agave, honey, a few drops of liquid stevia, even maple syrup if you'd like—and enjoy!

So good; such a playful, exciting texture. Try it—even if you're weirded out, try it once!




Now that I know how to make this basic recipe, my mind is exploding with combinations to try. Maple bourbon (you can still eat that for breakfast, right?!), chocolate cayenne, pomegranate cacao... I'm off to start experimenting! Have a favorite flavor yourself? We'd love to hear it. 

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1 comments

  1. This looks divine - I cannot wait to make it this weekend!!
    Lots of love, Nina

    ReplyDelete

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