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Introduction
Chia seeds, once a staple in ancient Aztec and Mayan diets, have made a remarkable comeback in modern nutrition. These tiny seeds, packed with nutrients, have been consumed for centuries for their energy-boosting properties. Legend has it that Aztec warriors could sustain themselves for an entire day on just a handful of chia seeds. Today, we're harnessing the power of these ancient superfoods in a contemporary, easy-to-prepare dish. This Chia Seed Pudding not only pays homage to its rich history but also caters to our modern need for quick, healthy, and delicious meals. It's a perfect example of how ancient wisdom can be adapted to fit our busy lifestyles, providing a nutritious boost any time of day.
Ingredients
• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or any plant-based milk of choice)
• 1 tablespoon maple syrup or honey (optional, for sweetness)
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• Pinch of sea salt
• 1/4 cup fresh mixed berries (such as strawberries, blueberries, and raspberries), washed and sliced if large
• 1 tablespoon unsweetened shredded coconut
• 1 tablespoon sliced almonds
• 1 teaspoon hemp seeds
• 1/2 small ripe banana, sliced
Step 1:
In a mixing bowl, combine chia seeds, almond milk, maple syrup (if using), vanilla extract, cinnamon, and sea salt. Whisk thoroughly to ensure no clumps form.
Step 2:
Cover the bowl or transfer the mixture to an airtight container. Refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and gel.
Step 3:
After chilling, stir the pudding well to break up any clumps that may have formed.
Step 4:
Transfer the pudding to a serving bowl. Top with mixed berries, shredded coconut, sliced almonds, hemp seeds, and banana slices.
Step 5:
Serve immediately and enjoy your nutritious chia seed pudding!
Q: Can I make this pudding without chia seeds?
A: Chia seeds are essential for this pudding. If you don't have chia seeds, consider making overnight oats instead.
Q: How long does it take for the pudding to set?
A: The pudding needs at least 4 hours to set properly, but overnight (8-12 hours) is ideal for the best texture.
Q: Is this recipe keto-friendly?
A: This recipe can be made keto-friendly by omitting the maple syrup and banana, and using a low-carb sweetener if desired.
• For a thicker pudding, use 3 tablespoons of chia seeds instead of 1/4 cup.
• You can substitute the almond milk with any plant-based milk like coconut, oat, or soy milk.
• For a protein boost, add 1 scoop of your favorite plant-based protein powder.
• Prepare the pudding the night before for best results and a thicker consistency.
• This recipe is naturally gluten-free and can be made vegan by using maple syrup instead of honey.
• Customize the toppings based on your preferences or what's in season.
Serve chilled in a bowl or jar, with toppings arranged attractively on the surface of the pudding.
Store leftover pudding in an airtight container in the refrigerator for up to 5 days. Add fresh toppings just before serving.
Prepare the pudding the night before for best results and to save time in the morning.
- Whisk the mixture well to prevent clumping of chia seeds
- Adjust the liquid ratio if you prefer a thicker or thinner consistency
- For a smoother texture, blend the soaked chia pudding before serving
Try using different plant-based milks like coconut or oat milk for varied flavors. For a chocolate version, add 1 tablespoon of cocoa powder to the base mixture.
Serve with a warm cup of green tea or a freshly pressed fruit juice for a complete breakfast.
Year-round, but especially refreshing in spring and summer
Contains tree nuts (almonds, coconut). Check plant-based milk for additional allergens. Free from gluten, dairy, eggs, and soy when made as directed.
