Chia Seed Pudding
Course: Desserts
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
Diet: Gluten-Free, Vegetarian, Dairy Free, Vegan
When whole chia seeds are added to water and allowed to sit for 30 minutes, a gel forms. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.
When added to this pudding recipe, the chia seeds create a fun, nutritional boost.
SERVES: 4
Ingredients
- 1 ½ cups refrigerated or canned coconut milk
- 1 Tablespoon vanilla extract
- ¼ cup chia seeds
- 4 Tablespoons maple syrup
- ½ teaspoon cardamom
- ½ cup dried cranberries
- 2 Tablespoons cocoa powder (optional for chocolate version)
Directions
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Whisk coconut milk, maple syrup, vanilla extract, cardamom and cocoa powder (if using) until smooth. Stir in chia seeds and dried cranberries.
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Let sit at room temperature for two hours and serve. If making ahead of time, cover and refrigerate for up to 24 hours. Best if taken out of the refrigerator 15 minutes before serving. Serves four.