You are not going to believe how easy this recipe is. Chia seeds make their own congealing agent, similar to tapioca, when they are soaked, so there is no need to cook them. Chia seeds are everywhere these days and there is a good reason why. Chia seeds are full of calcium, manganese, and phosphorus. They are also a great source of healthy omega-3 fats. Just a one-ounce serving of chia has 11 grams of dietary fiber which is almost a third of the recommended daily intake for adults. Adding chia seeds to your diet is an easy way to make sure you're getting the amount of fiber needed, which is important for digestive health. The same one-ounce serving size contains almost 10% of your daily protein. Most people put chia seeds in their smoothies, oatmeal, yogurt, or sprinkle them on their salads. They are also in crackers and breads now too. This pudding, however, is the tastiest way I've had them.
- 1 cup milk (I use low-fat coconut milk, but you can use any kind you like.)
- 3 Tablespoons honey (I have also used agave nectar or maple syrup, and it turns out just fantastic with those sweeteners, too.)
- 1 teaspoon vanilla extract (If you are lucky enough to have vanilla beans, scrape one out. I was gifted a 1/2 lb of these delicious exotic beans for Christmas.)
- 1/4 cup chia seeds
In a bowl, whisk together milk, vanilla and honey (or agave). When the mixture is well combined, start pouring in the chia seeds as you whisk to prevent clumping. When you stop whisking, seeds will still sink to the bottom of the bowl, so don't worry about that so much. You just don't want them to clump together in a large ball. Pour the entire 1/4 cup of seeds into the milk mixture, stir well, and then refrigerate for one to two hours. If you want to divide it into servings, pour the mixture into two or three small pudding bowls before refrigerating. That's it!
Top with berries or fresh fruit and enjoy!
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