Do not be fooled by the little chia seed. Just because it is tiny, does not mean it isn’t a power-packed nutritional source. Chia seeds are full of fiber, protein, omega-3 fatty acids, calcium, manganese, magnesium, and phosphorous…to name a few. Chia seeds produce mucilage when soaked, so they turn a bit “slippery” kind of like an egg white. I love to use white chia meal as an egg replacer when baking. I have used whole chia seeds as an egg replacer in darker baked goods – I don’t like dark flecks in light baked goods, so I don’t usually bake with whole chia seeds. Chia seeds have no taste, so you can flavor the soaking liquid with whatever you want. I love this pudding for breakfast! I like to add in fruit, nuts, seeds…it keeps me going strong all morning. The coconut milk and vanilla give a nice, subtle vanilla flavor, while the touch of spices add a warm undertone. This pudding is also a great snack or dessert! Make sure to stir this pudding until it is fully set so that the chia seeds fully absorb the liquid and “plump” properly. Enjoy!
1/2 cup chia seeds
2 teaspoons vanilla (or 1 vanilla bean scraped)
1 tablespoon maple syrup
pinch of cardamom
pinch of cinnamon
Toppings: fruit of choice, nuts, seeds, coconut, granola…whatever you fancy!
Place all ingredients in a medium-sized glass bowl. Stir well. Put in refrigerator. Stir pudding every 1-2 hours. Pudding is fully set at about 6 hours. This will keep in the refrigerator for 5 days. (If it lasts that long!) Enjoy!