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