Sunday, March 24, 2013

Sunday Snack - Chia Seed Pudding

 Today's snack comes via this pin and the information found here.

You will need:
2 1/2 cups almond milk (or 1 1/2 cups almond milk + 1 cup Thai canned coconut milk for more coconut flavor) I used what you see underlined
1/3 cup chia seeds
2 tablespoons agave, honey, or liquid sweetener of choice (optional)
zest from 1 orange
1 cup chopped orange segments, from about 3 juicy oranges (can also use canned mandarin oranges)
1 1/2 cups chopped fresh ripe pineapple
1/2 cup toasted large flake coconut, garnish
1/4 cup chopped pistachios, garnish
honey for garnish (optional)

Place almond milk (coconut milk if using), chia seeds, (liquid sweetener if using) and zest from one orange in a large glass jar or glass bowl.
If using a jar, fit it with a lid, shake to combine, then refrigerate.
If using a bowl, mix together with a spoon, cover with plastic and refrigerate.
Allow to chill for a few hours, shaking the jar or stirring occasionally, until chia seeds are plump and soft.

Mixture should not be too thick.

If you’re using it as a breakfast treat, mix orange and pineapple to combine then refrigerate again until you’re ready to eat.  Garnish with coconut and pistachios before serving.  If making dessert, fold coconut whipped cream into plumped chia seeds then add fruit.  This will last a day or two tightly covered and refrigerated.

I made enough that I was eating it longer than just two days. It ended up liking it a lot better without the pieces of fruit in it and was usually so hungry that I didn't bother with the pistachios. I might skip the orange zest if I were to make this again. This was pretty tasty, very light, and not overly sweet. The little lamb even seemed to really enjoy it the first few days.

No comments:

Post a Comment