Recipe 68: Chia Seed Pudding Deluxe

Who does not love to be treated a little extra well on their birthdays? I know I do! Even though I am alone all day because I have to study for my midterms, I decided to prepare an extra nice breakfast last night to celebrate it a little. Not only did I decide to make extra rich chia seed pudding, I wanted to eat lots of lovely fruit with it to sweeten it and give it even more flavor. Are you ready for it? Are you sure? Do you think you can handle it?
Normally I make my chia seed pudding with either almond milk, water, or a mix of the two, but coconut milk brings it to a whole new level. This thick, creamy milk is super rich and contains tons of healthy fats, but nothing to be afraid of! It is still healthy! You do not even need to sweeten it; just serve it with fruit, and you are ready to go!

  • Chia seeds - 2 tbsp
  • Coconut milk, canned - 1/3 cup
  • Vanilla, seeds or extract - 1/8 tsp
  • Banana, medium - 2 pieces
  • Forest fruit, frozen - 1/2 cup
  1. Pretty much all of your preparation is done the night before, or at least 4 hours. Both the chia seeds and fruit need that much time.
  2. In a glass, mix the chia seeds, coconut milk, and vanilla. Stir well, but make sure your chia seeds do not end up sticking on the sides of the glass too much.
  3. Slice the bananas up into thin slices, and put into a ziplog bag. If you did not buy your forest fruit frozen, freeze this in a ziplog bag as well.
  4. The next day, take out the banana and forest fruit. Mix everything in a food processor until smooth, except for a few slices of banana to decorate with (this is of course totally optional).
  5. Top the chia seed with the fruit ice cream, and serve!

The best way to eat this is to take both some chia seed pudding and ice cream on your spoon. I do not eat artificial sugars at all, so I usually only sweeten my food with fruit. If you want to, though, you could sweeten the chia seed pudding with sugar, maple syrup, honey, or stevia, but I really think that is unnecessary.




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