I don’t cook with chia seeds because they’re a “superfood” per se, but because they have this amazing ability to thicken liquid into a creamy consistency. Of course, their high Omega 3 fatty acid, fiber, and protein content and the way they hydrate the body are no small matters in my book.
Do you know those little plastic pots of chia seed pudding sold (for quite a few dollars) in the supermarket? It’s so easy to make your own and eat it out of a glass jar no less. Now, let’s have some pudding!
Chia Seed Pudding
Makes 1 cup, or 1 very generous serving
In a blender, blitz together:
1/2 cup Coconut Milk
1/2 cup Almond Milk
1 fat and juicy Dried Date, pitted
Pinch of Sea Salt
Pour this mixture into a container with a lid, then throw in:
2 Tbsp Chia Seeds
Shake it well and let it sit in the fridge for at least an hour if you like your pudding on the thin side, or make it the night before if you prefer a thicker consistency.
Layer with things like unsweetened shredded coconut, pumpkin seeds, and fresh or dried fruit…sprinkle with spices like ground cardamom or ground cinnamon.
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