Chia Pudding

I really enjoy chia Pudding, but I like it thick. All the recipes I have found make a watery pudding. So I decided to play with the idea and figure it out for myself.

In addition to being delicious, chia is a good source of Omega 3 and found to be appetite suppressing. If the sweetener used is yacon syrup, it is even more filling.

What is needed:

  • 1 and 1/2 cups plant milk. I used soy
  • 1/2 cup chia seeds. Black seeds have more nutrients than white, but white makes a whiter pudding. I had black so this is what I used
  • 2 Tablespoons maple syrup. Or yucon or agave
  • 2 teaspoons vanilla extract
  • Optional: a fruit flavor. The first time I made this, I used a mashed ripe banana. This time I used the juice of three small oranges. Both times the fruit gave a nice extra flavor to the pudding

What to do:

  • In a medium bowl, mix the milk, syrup, and vanilla until integrated
  • Add the chia and stir
  • Stir every couple minutes for the first 20 minutes or so. This helps the pudding not get a film on top
  • Cover bowl and place in fridge for 8 hours

This creates a thick pudding that will last several days in the fridge. Assuming you don’t eat it all at once. If using yucon syrup, don’t eat all the pudding yourself in one sitting. Yucon should only be eaten two teaspoons a day, maximum. Otherwise you might get the runs. Which is no fun.

Yummers! Let me know what you think when you try this. It is not like the sugary puddings of my childhood, but I enjoy it.

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