After doing all my number crunching yesterday, I realized the chia seeds in my pantry where begging to be put to good use. A couple of weeks back I saw a recipe for chia pudding on one of the raw sites I visit for recipe ideas. This morning just seemed like a chia morning. Raw chia pudding is probably the easiest pudding you will every make. I made plenty for both QB and me. I loved it. QB thought it was OK, but he is on a tapioca pudding kick and a chia substitute just wasn’t what he was itching for.
Raw Chia Raspberry Pudding (serves 2)
42g Chia seeds (1/4C)
1 1/3 C Almond Milk ( I just used store bought)
Put chia seeds in a tupperware (or other closable container), sit aside. In blender, blend remaining ingredients until smooth. Pour over chia seeds, close container, shake. Allow chia pudding to sit for at least 10min to allow chia seeds to gel. I just put ours in the fridge while I made QB a breakfast of turkey bacon and guinea eggs (our guinea girl started laying a week ago!).
Now, you can let the pudding sit for hours to get thicker. I made an additional batch that is sitting in the fridge right now. After we eat it later tonight, I’ll make an edit and let you know the differences and which we preferred.
EDIT: The pudding was definitely thicker after sitting for a few hours. The taste didn’t change. Overall, I think I preferred letting it sit, but it didn’t make a huge difference. I’d settle for 10-15 min pudding any day.
Since the fatty acid profile of chia seeds is AWESOME, I wanted to post it here for the amount in one serving of pudding. However, nutritiondata.com doesn’t have the full vitamin and mineral content of chia seeds, so I will have to do some digging for that.