Dairy-Free, Gluten-Free, Vegetarian
SERVES 4
PREP TIME: 5 MINUTES, PLUS 8 HOURS TO SET
Chia seed pudding is a high-fiber, nutrient-dense, health-promoting, and delicious way to enjoy pudding. Chia seeds are packed with omega-3 fatty acids and protein, and although they’re dry and crunchy on their own, once you add a liquid, they become mucilaginous and form a gel perfect for recipes like this one. Enjoy this pudding as a simple breakfast, snack, or dessert.
½ cup chia seeds
2 cups unsweetened soy milk
1 teaspoon ground ginger
1 teaspoon pure vanilla extract
2 teaspoons honey
½ cup chopped hazelnuts
1 cup fresh or frozen red or black raspberries
Bioactive ingredients:
chia seed, soy milk, ginger, hazelnut, raspberry
1.
In a medium mixing bowl, whisk together the chia seeds, soy milk, ginger, vanilla, and honey. Cover with a lid or plastic wrap. Let set for 6 to 8 hours or overnight in the refrigerator, stirring well after 1 to 3 hours to incorporate any of the seeds
that have settled to the bottom or are stuck to the side.
2.
Divide the pudding among 4 small serving bowls or jars.
3.
Top with the hazelnuts and raspberries. Serve chilled.
Per Serving:
Calories: 325; Total fat: 20g; Saturated fat: 2g; Protein: 11g; Total carbohydrates: 29g; Fiber: 14g; Sugar: 10g; Cholesterol: 0g
VARIATION:
You may need to add more milk if you prefer a thinner pudding or if yours is too thick and not a pudding texture. You could use the same amount of walnuts, almonds, pecans, or peanuts instead of hazelnuts and the same amount of other fruit, such as strawberries, blackberries, or chopped cherries, instead of the raspberries. Use maple syrup instead of honey for a vegan recipe.