Chia-Raspberry Pudding

I wrote about chia seeds a few months ago, and ever since I’ve been having fun trying out new uses for them in the kitchen.  I saw a recipe in a recent issue of Food & Wine magazine for a chia “pudding”, and it seemed easy, interesting and healthy.  The magazine recipe called for almond milk and agave, but I thought I’d make my version a little more fun.

It turned out great – a creamy and luscious consistency, a little bit of sweet and some healthy fiber and antioxidants.  The perfect little late night treat!

Chia-Raspberry Pudding

1 1/4 cup almond milk

2-3 tablespoons pure maple syrup

1/4 cup chia seeds

handful of raspberries, crushed

Combine all ingredients in a pint jar.  Seal and shake well.  Refrigerate for at least four hours, shaking occasionally.  Spoon into bowls and top with more raspberries.  Serves 2.

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3 Comments for this entry

  1. Evie says:

    Fascinating… is it the seeds themselves that cause it to thicken? Do they sort of absorb the milk and get soft? I will have to try this as I have a bag of chia seeds at hand.

  2. Erin says:

    This looks amazing! I don’t have chia seeds… so I might have to make a trip to Fruitfield Yield later today. Thanks!!

  3. Evie says:

    Ok, I thought I’d come back and let you know I tried this. It is very interesting, texture-wise. Somewhat like tapioca but not. I love the simplicity of ingredients and how healthy it is. Really quick and easy too!

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