I guess I'm a little behind when it comes to the Chia seed fad, and, in particular, Chia seed pudding. I've been using Chia seeds in my granola and thrown into oatmeal for a while now, but I've been hesitant about the idea of turning them into a creamy dessert. Now this dessert isn't for everyone. I must admit that I wasn't a huge fan of the texture, but my husband liked it a lot (he also said that it reminded him of frog eggs, and, well, I had to agree). Chia seed pudding is reminiscent in texture to tapioca pudding, so to enjoy Chia pudding, you're probably going to need to enjoy that texture. If you do, then this dessert is for you. It's an easy and healthy dessert that is full of fiber, Omega 3, and Omega 6.
You can flavor the pudding anyway you want. I went with vanilla for the first time because I didn't want to overwhelm the natural flavors of the Chia seeds. You can mix in any spices or fruit you like, or add them to the top when serving. This recipe will serve four people.
Vanilla Chia seed pudding
1/2 cup Chia seeds
2 cups milk of your choice (e.g., regular, almond, etc.)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
about 2 inches of vanilla bean
In a medium bowl, stir together the Chia seeds, milk, maple syrup, and vanilla extract. Scrape the pulp from the inside of the vanilla bean and add the the mixture. Stir well and toss in the vanilla bean pod as well. Cover with plastic wrap and refrigerate at least 6 hours to over night.
Stir well and remove the vanilla bean pod before serving. Serve cold.
What was I cooking one year ago?: sesame chicken and Mandarin orange saladTwo years ago?: lemon ricotta pancakes with berry sauce