Chia Seed Pudding
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I recently tried a chia seed pudding recipe for myself and really enjoyed it. Chia seeds are very absorbent, which is why they make such a good pudding. They soak in all of the liquid they are in and become large and gel-like, so if you like rice pudding or tapioca, this will be a win for your taste buds. The absorbent powers of the chia seed is also great for your body as they help to eat up and then flush out toxins. This high-fiber food is a rich source of vitamin B and dietary minerals such as iron, magnesium, calcium, and zinc.
Since chia becomes like a gelatin when soaked in a liquid, it can be used to replace egg and oil content in vegan baking while providing other nutrients. Adding chia to smoothies creates a thicker drink.
Making chia seed pudding can be as simple as just adding water, but I found this recipe by Kimberly Snyder and thought it sounded far more tasty. It is, and even better, you can loosely follow this recipe and still get great pudding.
Ingredients:
- ¼ cup raw, organic chia seeds
- 1 cup of unsweetened almond milk or coconut milk
- ½ Tbs. raw cacao powder (Lacey's notes: or a tsp of maca or a tsp of cinnamon)
- Stevia or xylitol to sweeten
The recipe calls for mixing the non-chia ingredients in a blender first, but all I just added everything into a bowl to save time during clean up. Then I stirred, covered and placed my chia dish in the refrigerator for an hour. It needs at least a half hour to become pudding, but the more time you can wait the better.
This tastes especially great served with fresh raspberries on top.
Consider putting the finished pudding into a food processor and try making a vegan cream.
A word of warning, I do suggest incorporating chia slowly into your diet. High-fiber foods may alter waste elimination at first, but over time, your body adjusts.
