The chia seed might be one of my favorite food finds of 2013. I shared my love for chia seeds back in March and have enjoyed experimenting with them ever since! A reader left a comment on my original chia seed post telling me that her favorite way to eat the seeds was in chia pudding. It took me several months, but I finally put the chia pudding to the test and I am addicted. If you like tapioca pudding, there is a good chance you will like this! The texture is very similar. The great thing about this pudding is that it's healthy, filled with tons of nutrients and also satisfies a sweet craving when needed! I have been eating chia pudding for breakfast with fresh berries or in a small cup as an afternoon snack. It's delicious and satisfying!
After browsing several recipes, I determined that the ratio/recipe below seems to be the best and most commonly used. The best part about the pudding "base" is that you can play with flavors to mix it up. My favorite additions right now are cinnamon and nutmeg. Pumpkin pie spice would be an excellent addition for a Fall flavored treat!
3 Tbsp. chia seeds
1 cup almond coconut blend milk (or milk of your choice)
2 Tbsp. Grade A Dark Maple Syrup
Sprinkle of cinnamon & nutmeg
In a mason jar, add chia seeds, coconut milk, maple syrup and spices. Whisk to combine and screw the lid on tightly. Shake vigorously for 30-60 seconds. Set jar in refrigerator for 4 hours or overnight.
For another natural source of sweetness, try stevia!