Before the weather turns cool again, I wanted to pass along a final summer recipe favorite: Chia Pudding! Chia continues as a hot item in the health-world. These little seeds absorb water and expand so if you enjoy the consistency of tapioca or rice pudding, this is a great snack for you. People who have a problem with a gelatinous consistency might find chia pudding off-putting, so you'll have to enjoy them crunchy instead (ie, not in any type of liquid). High in protein, fiber and omega-3 fatty acids, chia makes a great breakfast or afternoon pick up.
People often ask me for a simple chia-seed pudding recipe. Here's my personal favorite - enjoy these last lovely days of summer!
- 2 Tablespoons chia seeds
- ¾ cup unsweetened almond milk (plain or vanilla)
- 1 Tablespoon sliced or slivered almonds
- 1 Tablespoon dried, unsweetened coconut flakes
- ¼ cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon or cardamom
- ½ teaspoon agave, honey or maple syrup (or to taste)
InstructionsMix all ingredients in a small bowl or jar with a spoon or whisk. Let sit refrigerated or at room temperature for 20-30 minutes, until desired texture is achieved and mixture has thickened. If chia pudding is too thick, add more almond milk one teaspoon at a time.
*Original recipe by Ginger Hultin MS RD LDN 7/1/14