canning,
Corn-Free,
Dairy-free,
Diabetic friendly,
from scratch,
Mason Jars,
pudding,
slow food,
Vegan,
Wheat-free,
Winter
Make-It-Dairy-Free Challenge Week 1: Vanilla Chia Seed Pudding
1:03 PMChi-chi-chi-Chia! Yep, same seeds... different project. Although, I DO miss those green fuzzy Chia-pets!
We needed a snack this week and we've been trying to cut back on cane sugar and white flour... So, we got a little inventive. Chia seed pudding is a lot like tapioca pudding: same consistency, and same ability to take on the flavors of whatever you put in it. I, of course, made our pudding dairy-free. Also, as an added bonus, Chia is loaded with Omega 3 fatty acids and is high in fiber, so it fills you up.
I decided on adding Vanilla and Maple Syrup as for flavor. So, in honor of the season, I present to you seeds, milk, and maple all in one pudding!
Vanilla Chia Pudding
1 1/2 cup either soy or coconut milk
1/3 cup chia seeds
1tsp vanilla (or a bit more...)
1 to 2 tbsp Maple Syrup
1 pint-sized Mason Jar with Top
Put the seeds in the mason jar. Add all the other ingredients and stir well. Cover the jar and put it in the refrigerator for at least an hour. The longer you leave it, the better it'll gel.
You can also add fresh fruit or preserves right before you eat it, and that's yummy too!
Enjoy!
2 comments
What did you think of the texture? I like tapioca a lot, but these are a bit too small for me....I made a cocoa chia pudding this past summer and though the flavors were great, I just couldn't handle the texture.
ReplyDeleteLOL... and we used Black chia seeds instead of white... b/c Weggies was out of white, so not only was the texture prominent, but the color is... umm... pronounced. LOL I like it. I definitely overdosed after a jar or two though, but Mark LOOOVES it. HAH!
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