Oh, hello! Welcome back – I hope you enjoyed learning about whole grains on our last post. We’re going to take a break from nutrition education and share this uber simple recipe with ya’ll. You’ve previously seen me use and talk about the health benefits of chia seeds, like when I showcased my version of a 5 Ingridient Berry Sauce. When I heard my food friends talk about chia seed pudding, I was totally hooked and needed to give it a try.
Here’s what I love in particular about this recipe:
- calls for only 5 ingridients
- offers up 10 grams of fibre
- source of calcium
- source of protein
- allows for customization
- naturally gluten free
- no cooking, just stirring
Okay, I think you’re sold.
Chia Seed Pudding
Prep time
Total time
Serves: 2 - 3
Ingredients
- ⅓ cup chia seeds (black or white)
- 1½ cups milk (dairy or dairy free)
- 2 tbsp runny honey or maple syrup
- 1 tsp vanilla extra
- 1 tsp cinnamon
Instructions
- Place all ingredients into a bowl. Mix very, very, very well and cover with saran wrap.
- Place bowl into the fridge for thirty minutes. Stir again.
- Return back to the fridge for at least another 2 - 3 hours. The result is a thick pudding similar to rice pudding.
- Top with additional fruit if you wish. I love it with tart raspberries, mango or kiwi.
Food photography done by the talented Ceone Dyck. To learn more about Ceone click here or follow her on Facebook.
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– With Love, Carrots and Cake,
I remember the first time I made a berry sauce. It was for a brunch I was hosting and waffles were on the menu. It was some random recipe that Mr. Google found for me. It called for 1 cup of juice and 1 cup of sugar for only two cups of berries. Jesse whiz, that is A LOT of sugar. What’s a Dietitian/Food Nerd to do?
