I made this last week as a post-workout, pre-bedtime kind of snack. Not sure why chia seeds popped into my head but they did so I googled chia pudding and this recipe intrigued me. It’s from a blog called Healthful Sense. Unfortunately, the pudding itself, though very tasty and filling, was not particularly photogenic.
Makes 1-2 servings
- 1/4 cup chia seeds (use ground flax-seeds if you don’t have chia)
- 1 cup unsweetened vanilla almond milk (I used skim milk and it worked just fine)
- 1 tbsp. coconut flour + 1 tbsp. coconut flour (use protein powder if you don’t have coconut flour)
- 1/4 tsp. vanilla extract
- 1/8 cup unsweetened applesauce or mashed banana
optional 2 tsp. sweetener (agave, honey) (I used Splenda. No, I don’t care if it gives me cancer.)
- 1 tbsp. nut butter (I left this out and threw in some chocolate chips instead
Simply combine the chia seeds and almond milk in a medium bowl and let sit for 20 minutes or in your fridge overnight. Give it a good stir about 10 minutes into the gelling process. Then stir in the cinnamon, 1 tbsp. coconut flour, vanilla, and applesauce in a medium bowl. Adding the sweetener is optional.
Mix in the additional 1 tbsp. of coconut flour (or protein powder). It will get clumpy like cookie dough. Top with nut butter, if using, or chocolate chips.