Pictures of chia pudding are always popping up on my Instagram feed, and I finally decided it’s time to try this out. After a quick search I realized the possibilities are endless!
I fell in love at first bite!
Single Serving Chia Pudding
2 tbsp chia seeds
1/2 cup non-dairy milk (almond, coconut, rice, soy)
Add chia seeds to small bowl or container with a lid. Stir in milk, cover and refrigerate for about 30 minutes. Stir again and refrigerate overnight. Once it’s set, add any toppings you want.
Using this simple recipe I was able to come up with some tasty combinations. For these puddings I used unsweetened plain or unsweetened vanilla coconut milk. It’s what I had on hand.
“Blueberry Cashew” – fresh blueberries, dried unsweetened coconut, roasted cashews and cinnamon.
“Autumn Apple” – add 1/4 tsp of apple pie spice and 1/2 tsp maple syrup (grade B) with the milk before refrigerating. Mixed in diced granny smith apple, topped with almonds (or walnuts) and cinnamon.
“Trail Mix” – peanuts, cashews, almonds, pumpkin seeds, raisins, and cacao nibs.
“Lemon-Apricot” – add lemon zest and 1/2 tsp local honey with the milk before refrigerating. Topped with fresh apricot and garnished with more lemon zest.
Despite its alien appearance, it’s not “off-pudding.” (ha ha)
It’s very simple to make, enjoyable to eat, healthy, and delicious. I’ve been eating is as a snack and as a dessert.
Feel free to add more sweeteners if you’d like. With candida I try to keep it very minimal, if at all. Try adding cocoa powder to the base for a chocolate pudding. If you don’t have vanilla flavored milks, add a little vanilla extract.
As I said before, the possibilities are endless. Get creative!
What is your favorite way to have chia pudding?